Khao soi is a rich and comforting Northern Thailand coconut curry chicken noodle soup that is everything. We crushed this bowl: just the right amount of spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh.

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an instant pot. One taste and I bet this will be a new weeknight staple. It’s that addictive.

Spring Rolls for some crunch
Larb Moo Thai Pork Salad as a “side salad”
Ingredients
Khao Soi
2 cups chicken broth no sodium preferred
14 oz coconut milk 1 can
1-2 tbsp Thai red curry paste
1/2 inch ginger thinly sliced
2 cloves garlic crushed
1 large chicken breast or 2 small ones
1 tbsp fish sauce or to taste
1 tbsp sugar or to taste, brown sugar preferred
2 portions egg noodles or ramen noodles
Optional Toppings
1/2 shallot sliced
2 lime wedges
1/4 cup cilantro chopped
1 batch egg ribbons
1/2 cup crispy wonton strips
Special Equipment
instant pot

Instructions
In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

Spring Rolls for some crunch
Larb Moo Thai Pork Salad as a “side salad”
Ingredients
Khao Soi
2 cups chicken broth no sodium preferred
14 oz coconut milk 1 can
1-2 tbsp Thai red curry paste
1/2 inch ginger thinly sliced
2 cloves garlic crushed
1 large chicken breast or 2 small ones
1 tbsp fish sauce or to taste
1 tbsp sugar or to taste, brown sugar preferred
2 portions egg noodles or ramen noodles
Optional Toppings
1/2 shallot sliced
2 lime wedges
1/4 cup cilantro chopped
1 batch egg ribbons
1/2 cup crispy wonton strips
Special Equipment
instant pot

Instructions
In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

Khao soi is a rich and comforting Northern Thailand coconut curry chicken noodle soup that is everything. We crushed this bowl: just the right amount of spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh.

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an instant pot. One taste and I bet this will be a new weeknight staple. It’s that addictive.