Quick Khao Soi with Pre-made Curry Paste
70% authentic · Thai-inspired
A simplified version of Khao Soi, using store-bought curry paste and fewer steps for a faster, yet still delicious, weeknight meal.
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Ingredients
- Chicken breast1.5 lbs, thinly sliced
- Coconut milk2 cans (13.5 oz each)
- Thai red curry paste3-4 tbsp
- Egg noodles12 oz
- Chicken broth1 cup
- Shallots1/2 cup, thinly sliced
- Garlic2 cloves, minced
- Fish sauce1.5 tbsp
- Brown sugar1 tsp
- Lime juice1 tbsp
- Vegetable oil1 tbsp
- Lime wedgesfor garnish
- Fresh cilantrofor garnish
- Saltto taste
- Wateras needed
Steps
- 1
Heat vegetable oil in a pot over medium heat. Sauté shallots until softened, then add garlic and cook for 30 seconds.
- 2
Add Thai red curry paste and cook, stirring, for 1 minute until fragrant.
- 3
Pour in 1 can of coconut milk and stir well. Add sliced chicken breast and cook until no longer pink.
- 4
Add chicken broth and the second can of coconut milk. Bring to a simmer and cook for 10-15 minutes, until chicken is cooked through.
- 5
Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt if needed.
- 6
Meanwhile, cook egg noodles according to package directions. Drain.
- 7
Serve the curry soup over the cooked noodles in bowls. Garnish with lime wedges and fresh cilantro.
