Chicken Khao Soi Soup with Yellow Curry & Crispy Wonton Noodles

Chicken Khao Soi Soup

with Yellow Curry & Crispy Wonton Noodles

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Khao soi is a traditional dish from Northern Thailand. It’s an irresistible mix of noodles, coconut curry broth and Southeast Asian aromatics. Ours gets its subtle heat from yellow curry paste, its hint of sweetness from coconut palm sugar and its delightfully savory, crunchy garnish from pan-fried wonton noodles. Separately, each flavor is an authentic taste of Southeast Asian cuisine. Together, they create an extraordinarily complex and delicious soup.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Chicken Khao Soi Soup with Yellow Curry & Crispy Wonton Noodles
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pick the cilantro leaves off the stems; discard the stems. Chop the chicken into bite-sized pieces. Thoroughly wash your hands, knife and cutting board after handling the chicken.

Make the crispy noodles:
2 Make the crispy noodles:

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, gently separate the noodles. Add ¼ of the noodles to the pan in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 4 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.

Brown the chicken:
3 Brown the chicken:

Pat the chopped chicken dry with paper towels and season with salt and pepper. In the pan used to make the crispy noodles, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned.

Add the aromatics:
4 Add the aromatics:

Add the onion and ginger to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

Finish the soup:
5 Finish the soup:

Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, Golden Mountain sauce, coconut milk (shaking the can before opening) and ¼ cup of water; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

Cook the noodles & serve your dish:
6 Cook the noodles & serve your dish:

While the soup cooks, add the remaining noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly. Divide the cooked noodles and finished soup between 2 bowls. Top with the crispy noodles. Garnish with the cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pick the cilantro leaves off the stems; discard the stems. Chop the chicken into bite-sized pieces. Thoroughly wash your hands, knife and cutting board after handling the chicken.

2 Make the crispy noodles:

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, gently separate the noodles. Add ¼ of the noodles to the pan in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 4 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.

Make the crispy noodles:
Brown the chicken:
3 Brown the chicken:

Pat the chopped chicken dry with paper towels and season with salt and pepper. In the pan used to make the crispy noodles, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned.

4 Add the aromatics:

Add the onion and ginger to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

Add the aromatics:
Finish the soup:
5 Finish the soup:

Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, Golden Mountain sauce, coconut milk (shaking the can before opening) and ¼ cup of water; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

6 Cook the noodles & serve your dish:

While the soup cooks, add the remaining noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly. Divide the cooked noodles and finished soup between 2 bowls. Top with the crispy noodles. Garnish with the cilantro and remaining lime wedges. Enjoy!

Browse Steps
1 of 6