15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 2 cloves garlic crushed
- lime wedges
- cilantro
- 1 large chicken breast
- 14 ounce can coconut milk
- 1 tablespoon fish sauce or to taste
- 1/2 inch piece ginger thinly sliced
- 2 cups no sodium chicken broth
- 1-2 tablespoons red curry paste
- 1 tablespoon light brown sugar or to taste
- 2 portions egg or ramen noodles
- sliced shallots
- egg ribbons
- crispy wonton strips
- Carbohydrate 11.7843737506646 g
- Cholesterol 82.2614454545455 mg
- Fat 1.89151922178866 g
- Fiber 1.02959998011589 g
- Protein 33.6456950965352 g
- Saturated Fat 0.514016758621237 g
- Serving Size 1 1 Serving (194g)
- Sodium 790.151552350077 mg
- Sugar 10.7547737705488 g
- Trans Fat 0.516939258621055 g
- Calories 201 calories
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.When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.Finish with lime and cilantro and enjoy!Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.
