Khao soi: deliciously warming coconut curry noodles in just 15 minutes.

As far back as I purchased a little bundle of Thai red curry glue, I’ve been red currying every one of the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry plunging sauce for fries. I’m astonished that Mike and I aren’t red from all the red curry glue we’ve been eating. I can’t get over how great it is. Furthermore, extremely, it’s so a lot less demanding opening a bundle than getting out a mortar and pestle to make curry glue starting with no outside help.

The clever thing is, I truly like making things starting with no outside help. So how can it be that when there’s an advantageous option, I go for the option? Is it a representation for my life?! Do I generally take the path of least resistance yet affirm to attempt do troublesome things? The thing is, I kinda believe it’s valid. I am not the best when I’m adapting new things. I generally gripe and it’s a genuine agony for me (and everybody around me) when I’m attempting to become familiar with another ability.

Talking about abilities, Mike and I have been completing a ton of rationale confounds of late. We got into them two or three years back and did them all the time however inevitably we ceased. When we originally begun I was a whiney chaos, grumbling about how troublesome they were. Be that as it may, after I got its hang, I came to cherish rationale astounds. There’s something fulfilling about them. Anyway, I surmise in an indirect manner I’m stating, it’s great to do hard things and adapt new things and essentially live rather than simply drifting.

Not that I’m against drifting. That is to say, this was one of those thoughtless formulas where you toss everything in a pot, set it and overlook it. Here and there it’s exactly what you need, I presume.

Anyway, we pulverized this bowl: it was hot and smooth and loaded with the well done. The chicken is delicate and healthy, the noodles chewy, the lime splendid and new. And keeping in mind that the egg strips and crunchy bits are totally discretionary, they include a great deal of textural and taste differentiate as well. Perhaps in case you’re hoping to explore new, out egg strips an attempt on the off chance that you haven’t. They’re extremely straightforward however so fulfilling. Would it be advisable for me to set up a fast instructional exercise?

Hope you guys are having an awesome weekend so far 🙂

khao soi thai coconut curry noodle soup | i am a food blog
khao soi thai coconut curry noodle soup | i am a food blog
khao soi thai coconut curry noodle soup | i am a food blog
khao soi thai coconut curry noodle soup | i am a food blog
khao soi thai coconut curry noodle soup | i am a food blog


  • SERVES 2
  • PREP TIME: 10
  • COOK TIME: 5
  • TOTAL TIME: 15
  • 2 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 1-2 tablespoons red curry paste
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large chicken breast
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon light brown sugar, or to taste
  • 2 portions egg or ramen noodles
  • sliced shallots
  • lime wedges
  • cilantro

Optional Toppings:

  • egg ribbons
  • crispy wonton strips

In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

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