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thai

Khao Soi Chicken Curry Noodles

This simmered dish pairs egg noodles, dry with chicken thigh, boneless skinless, chicken broth and red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

34 g Protein
55 g Carbohydrates
32 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 63g egg noodles, dry 242 kcal
  • 104g chicken thigh, boneless skinless 126 kcal
  • 89g coconut milk, full fat 175 kcal
  • 119g chicken broth 7 kcal
  • 13g red curry paste 23 kcal
  • 7g fish sauce 2 kcal
  • 4g palm sugar 15 kcal
  • 6g vegetable oil 53 kcal
  • 11g lime juice 3 kcal

Cooking instructions

  1. egg noodles
    Cook egg noodles according to package directions; drain and set aside.
  2. red curry pastevegetable oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add curry paste and cook 1 minute until fragrant.
  3. chicken thighcoconut milk
    Add coconut milk and chicken thigh. Simmer 6-8 minutes until chicken is cooked through.
  4. chicken brothfish saucepalm sugar
    Stir in broth, fish sauce, and palm sugar. Simmer 3 minutes and taste; adjust seasoning.
  5. egg noodlesred curry pastelime juice
    Add half the noodles to a bowl. Ladle over curry and chicken. Top with remaining noodles and lime juice just before eating.

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