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Spicy Chicken Khao Soi

with Coconut Milk & Crispy Wonton Noodles

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Khao soi is a northern Thai curry noodle soup traditionally garnished with fried noodles. We’re achieving the topping’s golden crunch by pan-frying wonton noodles in oil, then tossing them as they cook for evenly crispy results. They give wonderful contrast to a hearty trio of chicken, kale, and noodles. It’s all brought together in a coconut milk broth, which gets its vibrant heat from yellow curry paste—itself a blend of chiles, lemongrass, shallot, and more. (Chefs, you may receive green curly, dark green lacinato, or red kale.)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Make the crispy noodles:
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 and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil. Wipe out the pan.

Brown the chicken:
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.

Start the khao soi:
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.

Finish the khao soi:
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.

Cook the noodles & plate your dish:
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. Top with the crispy noodles. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
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 and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil. Wipe out the pan.

Make the crispy noodles:
Brown the chicken:
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.

Start the khao soi:
Finish the khao soi:
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. Top with the crispy noodles. Serve with the remaining lime wedges on the side. Enjoy!

Cook the noodles & plate your dish: