4 Serves
72 Mins
Finely dice the onion and prepare the chicken thighs by cutting them into bite-sized pieces.
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ThaiVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
157 mg / 1,250 mgPotassium
277 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion until translucent.
Add the Khao Soi curry paste to the pot and cook until fragrant, then stir in the coconut milk and chicken thighs, simmering until the chicken is cooked through.
In a separate frying pan, heat additional vegetable oil and quickly fry a portion of the egg noodles until golden and crispy; drain on paper towels.
Boil the remaining egg noodles in water until tender, then drain and divide into serving bowls.
Ladle the curry broth over the boiled noodles, top with the crispy fried noodles, and season with salt and pepper to taste.
28
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Nepali
Thai