Lighter khao soi (Northern Thai curry noodles)

A curried noodle soup from northern Thailand: a coconut milk and curry paste broth with chicken and noodles. Creamy, fragrant and comforting, it is an exotic one-bowl meal.

Prep time: 15 min  |  Cook time: 25 min  |  Servings: 4  |  Difficulty: Easy

Estimate per portion: 420 kcal · 26 g protein · 44 g carbohydrate · 16 g fat

Ingredients

• 2 chicken breasts
• 200 g noodles
• 400 ml coconut milk
• 2 tbsp curry paste
• 1 tsp turmeric
• 1 lime
• 2 spring onions

Method

1. Fry the curry paste and turmeric.
2. Add the coconut milk, water and chicken, then simmer for 15 minutes.
3. Cook the noodles and divide them between the bowls.
4. Pour over the broth and finish with lime and spring onions.

Nutritional benefits

Chicken provides lean protein, the noodles carbohydrate, the coconut milk a creamy richness, and the curry paste and turmeric an anti-inflammatory dimension. A complete, comforting Thai one-bowl meal, healthier than restaurant versions, which are often very fatty (with less fried topping). Naturally dairy-free.

Variations and substitutions

• With tofu for a vegetarian version.
• With light coconut milk.
• Spicier: add chilli.
• With vegetables: pak choi, mushrooms.

Storage and making ahead

Keep the noodles and broth separate; the broth keeps for 2 days.

💡 Good to know

Fry the curry paste for a few seconds before adding the coconut milk: it releases its aromas and flavours the whole broth.

Related reading

Discover more high-protein recipes · dairy-free recipes · anti-inflammatory recipes.

The foods in this recipe: chicken breasts · noodles · coconut milk · paste · curry.

You might also like these recipes: Fish curry with coconut milk · Thai coconut and chicken soup · Chicken, spinach and coconut milk curry.