Noodles might just be my favorite food. Ever. Growing up, I had an obsession with any and all noodle dishes – from my mom’s homemade stir fry noodles & veggies, to soupy, masala-filled Maggi in India, I loved it all. Living in Indonesia for four years was pretty much food heaven (mie goreng, anyone?) and I’m probably the only American college kid who didn’t hate having to live on ramen.
So when I saw a new noodles recipe floating around on Instagram for the Burmese coconut curry and noodles dish Khao Soi, I knew I had to try it at home. I had tried Khao Soi at a family friend’s home and I remember loving the unique combination of coconut milk, chicken, and egg noodles. SO yummy!
My recipe is slightly adapted from Mallika Basu (my new favorite Indian food blogger!) so feel free to explore both and adapt based on your tastes. The great thing about Khao Soi is that it’s completely customizable – want more spice? Throw in some extra chilli powder. Vegetarian? Food Fashion Party has a great recipe for a vegetarian version of this. Do it your own way, enjoy, and let me know if you try this at home!
Getting the ingredients prepped: spring onions, egg noodles, fried onions, eggs (I ended up only using two), cilantro
Cooking the delicious chicken coconut curry to pour over the noodles
Pouring generous amounts of chicken curry over the noodles
Ingredients (serves 2 generously…with leftovers!)
6 chicken thighs
1/4 large onion, diced
6 garlic cloves, finely diced
1/2 teaspoon ginger paste
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon chili powder
1 small can coconut milk
Salt and pepper, to taste
2 servings of egg noodles (if you can’t find egg noodles, ramen packets, stir fry noodles, or even pappardelle works!)
2 eggs is plenty, but feel free to add more if you’d like more protein
3 spring onions, chopped up
1/4 large onion, diced
There’s two parts to this dish: making the chicken curry and preparing the garnishes. To prepare the chicken curry, heat oil in a large pan. Fry the onions until they become golden brown. Add in the garlic and ginger until everything is nicely mixed together. Then add the turmeric, garam masala, chili powder and stir for a few minutes. Drop in the chicken thighs and fry on each side for a few minutes. Stir the chicken with the mixture so that they’re nicely coated in the masalas. Add a cup of hot water and cover. Let the chicken cook for 15 minutes.
While the curry is cooking, prepare your garnishes and set them out in separate bowls for people to prepare their own noodles.
- Boil eggs, cut into two separate pieces (you can also mash them up into little pieces like Mallika’s recipe)
- Fry the onions and garlic together till they’re golden and a little crispy
- Chop up the cilantro
- Set out the spring onions
- Cut the limes into small pieces
- Cook noodles, per directions
Once the chicken is done cooking, shred each thigh into 2-3 pieces using two forks. Pour in the coconut milk and let simmer for a few minutes until the chicken is completely cooked in the coconut curry. Pour the curry into a large bowl. You can dress this up however you want, but this is how I did it:
- Serve noodles in a bowl
- Pour the chicken curry over the noodles until they’re submerged in curry
- Top with onions, garlic, spring onions, and cilantro
- Add the eggs on top
- Squeeze some lime over the dish
- Devour, and help yourself to seconds!
And voila – you’re done!