We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Chicken Khao Soi
with Crispy Wonton Noodles
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 690 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
-
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
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered