Chicken Khao Soi with Crispy Wonton Noodles

Chicken Khao Soi

with Crispy Wonton Noodles

30 MIN
4 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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

Tonight we’re cooking up khao soi, a Northern Thai favorite with Burmese influences. This soup achieves the perfect balance of sweet and savory with its coconut curry-based broth. We’re filling ours with chicken, kale, fresh wonton noodles and more. And to top it off, we’re pan-frying some of the noodles for a special crispy garnish. If there’s not enough space in your pot to spread out all the noodles at once, be sure to fry them in batches instead—they need direct contact with the hot oil to develop the perfect crunch!

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
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. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Quarter the limes. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt and pepper; toss to coat.

Make the crispy noodles:
2 Make the crispy noodles:

In a large 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 pot in a single, even layer. (If necessary, work in batches.) 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 any remaining oil and wipe out the pot.

Brown the chicken:
3 Brown the chicken:

In the pot used to make the crispy noodles, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 8 to 10 minutes, or until browned.

Add the aromatics:
4 Add the aromatics:

Add the ginger and white bottoms of the scallions to the pot of chicken; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, 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 pot of chicken and aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, soy sauce, coconut milk (shaking the can just before opening) and 1 cup of water. 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 juice of 4 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 simmers, add the remaining noodles to the medium pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly. Divide the cooked noodles and finished soup between 4 bowls. Top with the crispy noodles. Garnish with the green tops of the scallions 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. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Quarter the limes. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt and pepper; toss to coat.

2 Make the crispy noodles:

In a large 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 pot in a single, even layer. (If necessary, work in batches.) 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 any remaining oil and wipe out the pot.

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

In the pot used to make the crispy noodles, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 8 to 10 minutes, or until browned.

4 Add the aromatics:

Add the ginger and white bottoms of the scallions to the pot of chicken; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, 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:
5 Finish the soup:

Add the kale to the pot of chicken and aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, soy sauce, coconut milk (shaking the can just before opening) and 1 cup of water. 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 juice of 4 lime wedges; season with salt and pepper to taste.

6 Cook the noodles & serve your dish:

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

Cook the noodles & serve your dish:
Browse Steps
1 of 6