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Spicy Chicken Khao Soi
with Crispy Wonton Noodles
30 minWellness at Blue Apron
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2 Servings
- Est. 690 Cals/serving
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This northern Thai curry noodle soup is known for its fried noodle garnish. We’re achieving the topping’s crunch by pan-frying wonton noodles in oil, tossing them as they cook for evenly crispy results. They give wonderful contrast to a hearty base of chicken, kale, and more tender noodles—brought together in a spicy coconut milk broth. (Chefs, you may receive green curly, dark green lacinato, or red kale.)
Get Cooking
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1¾ cups Light Coconut Milk
- 6 oz Fresh Wonton Noodles
- 1 bunch Kale
- 1 Lime
- 1 Yellow Onion
- 2 Tbsps Yellow Curry Paste
- 1 1-Inch Piece Ginger
- 2 tsps Sugar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with water; add a pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the onion. Peel and finely chop the ginger. Remove and discard the kale stems; thinly slice the leaves. 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.
2
Make the crispy noodles:
In a large pan, heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added to the pan, add ¼ of the noodles in a single layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.
3
Brown the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 3 minutes, or until browned.
4
Start the khao soi:
Add the onion and ginger to the pan; 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 constantly, 30 seconds to 1 minute, or until fragrant and thoroughly combined.
5
Finish the khao soi:
Add the kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the sugar and coconut milk (shaking the can just before opening); season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. 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 & plate your dish:
While the khao soi cooks, add the remaining noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the finished khao soi and crispy noodles. Serve with the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with water; add a pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the onion. Peel and finely chop the ginger. Remove and discard the kale stems; thinly slice the leaves. 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.
2
Make the crispy noodles:
In a large pan, heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added to the pan, add ¼ of the noodles in a single layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.
3
Brown the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 3 minutes, or until browned.
4
Start the khao soi:
Add the onion and ginger to the pan; 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 constantly, 30 seconds to 1 minute, or until fragrant and thoroughly combined.
5
Finish the khao soi:
Add the kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the sugar and coconut milk (shaking the can just before opening); season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. 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 & plate your dish:
While the khao soi cooks, add the remaining noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the finished khao soi and crispy noodles. Serve with the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs
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