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Thai chicken curry noodles with red cabbage, fresh cilantro in a black round bowl on a black background with a blue napkin and black chopsticks.

Thai Chicken Curry Noodles

red cabbage, crispy onions, peanuts, cilantro

STARS

Simmer chicken in a coconut-curry sauce, rich with spices. Serve over thick noodles with sliced cabbage, fried onions, toasted peanuts, and sprigs of cilantro to sprinkle over the top when you're ready to dig in and slurp up.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Marinade

  • 1 garlic clove
  • ¼ cup cilantro
  • 2 tablespoons brown sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon coriander
  • 1 stalk lemongrass, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded red cabbage 
  • ½ cup wonton strips
  • ¼ cup fried shallots
  • 2 tablespoons roasted peanuts
  • Fresh cilantro, for garnish
  • ½ lime, sliced into wedges

Khao Soi Soup

  • 1 tablespoon canola oil
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 teaspoon curry powder
  • 2 tablespoons brown sugar
  • 1 15-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 2 cups water

Noodles

  • 8 ounces dry chow mein noodles
  • 1 tablespoon canola oil
Directions
1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
4
To make the broth, heat the oil in a large saucepan on high until one line of smoke appears, then lower heat to medium Add the coriander, turmeric and curry powder. Toast while stirring until very fragrant. Add in the brown sugar, coconut milk, fish sauce and water. Stir.
5
Bring to a low boil and simmer for 20-30 minutes. Remove from the heat and blend to smooth consistency with an immersion blender. Strain if you like. 
6
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
7
To serve, divide the shredded chicken between bowls. Top with noodles, ladle in khao soi soup, and top with cabbage, wonton strips, shallots, peanuts, cilantro and a lime wedge.

Thai Chicken Curry Noodles

red cabbage, crispy onions, peanuts, cilantro

STARS

Simmer chicken in a coconut-curry sauce, rich with spices. Serve over thick noodles with sliced cabbage, fried onions, toasted peanuts, and sprigs of cilantro to sprinkle over the top when you're ready to dig in and slurp up.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Marinade

  • 1 garlic clove
  • ¼ cup cilantro
  • 2 tablespoons brown sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon coriander
  • 1 stalk lemongrass, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded red cabbage 
  • ½ cup wonton strips
  • ¼ cup fried shallots
  • 2 tablespoons roasted peanuts
  • Fresh cilantro, for garnish
  • ½ lime, sliced into wedges

Khao Soi Soup

  • 1 tablespoon canola oil
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 teaspoon curry powder
  • 2 tablespoons brown sugar
  • 1 15-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 2 cups water

Noodles

  • 8 ounces dry chow mein noodles
  • 1 tablespoon canola oil

Directions

1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
4
To make the broth, heat the oil in a large saucepan on high until one line of smoke appears, then lower heat to medium Add the coriander, turmeric and curry powder. Toast while stirring until very fragrant. Add in the brown sugar, coconut milk, fish sauce and water. Stir.
5
Bring to a low boil and simmer for 20-30 minutes. Remove from the heat and blend to smooth consistency with an immersion blender. Strain if you like. 
6
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
7
To serve, divide the shredded chicken between bowls. Top with noodles, ladle in khao soi soup, and top with cabbage, wonton strips, shallots, peanuts, cilantro and a lime wedge.