4 Serves
86 Mins
48 g
52 g
28 g
Prepare the aromatics by finely chopping the onion and garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
157 µg / 400 µgCalcium
62 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
552 mg / 1,250 mgPotassium
910 mg / 4,700 mgSodium
2049 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
21 g / 20 gCholesterol
166 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Stir in the Khao Soi curry paste and cook for several minutes until the oils release their aroma.
Add the chicken and cook until browned, then pour in the coconut milk and simmer until the chicken is fully cooked through.
Season the broth with salt and black pepper to taste, then ladle the curry over cooked egg noodles in a serving bowl.
Vegetable Oil
Khao Soi Curry Paste
Chicken
Coconut Milk
Salt
Black Pepper
Egg Noodles
Vitamin A
21 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
157 µg / 400 µgCalcium
62 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
552 mg / 1,250 mgPotassium
910 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
21 g / 20 gCholesterol
166 mg / 300 mgCaffeine
0 mgNet Carbs
3
g11
g7
g
Japanese
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgAlcohol
0 g