Thai · Dinner
Northern Curried Noodle Soup With Chicken (Gluten-Free)
A northern Thai khao soi built on gluten-free rice noodles simmered in a coconut curry broth with red curry paste, turmeric and lemongrass, topped with braised chicken thigh, crispy fried noodles, pickled mustard greens, shallot and lime. Fragrant, rich and mildly hot.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
609Calories
39.5gProtein
31gFat
48.2gCarbs
8.2gSugar
3gFiber
1574mgSodium
167mgChol
18.7gSat Fat
752mgPotassium
63mgCalcium
3.3mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut chicken thigh into chunks, bruise lemongrass, cook rice noodles per package directions until tender, drain, and reserve a small handful raw for frying.
2
Fry
Heat 1 tbsp vegetable oil in a skillet over medium-high heat and fry the raw noodles for 1–2 minutes until golden and crisp; drain on a paper towel.
3
Bloom
Warm 1 tsp vegetable oil in a saucepan over medium heat, stir in curry paste and turmeric for 1 minute until fragrant and oil separates.
4
Simmer
Add coconut milk, stock, and lemongrass to the saucepan, stir, and bring to a gentle simmer over medium heat for 3–4 minutes.
5
Braise
Add chicken chunks to the simmering broth, cover, and cook over medium-low heat for 15–18 minutes until fork-tender and no longer pink.
6
Finish
Stir in fish sauce, brown sugar, and lime juice; remove lemongrass pieces and taste for seasoning.
7
Build
Place cooked rice noodles in a deep bowl and ladle hot broth and chicken over the top.
8
Plate
Scatter crispy noodles, sliced shallot, chopped pickled mustard greens, and cilantro over the bowl; serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 5 oz140g dried rice noodles, flat medium width
- 1 1/2 cup360ml coconut milk
- 4 tbsp4 tbsp red curry paste (gluten-free certified)
- 1 tsp1 tsp turmeric-ground
- 22 stalk lemongrass
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp vegetable oil for frying noodles, plus 1 tsp for broth
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp pickled mustard greens (gluten-free)
- 2 tbsp2 tbsp cilantro leaves
- 22 wedge lime for serving
