DinnerMain Course

Gluten-Free Khao Soi

Name: Gluten-Free Khao Soi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: thai
Ingredients: 600 g boneless, skinless chicken thigh cut into 1-inch pieces; 2 tbsp coconut oil; 0.5 pcs red onion finely chopped; 4 clove garlic minced; 2 tbsp ginger grated; 30 g lemongrass thinly sliced, tender white part only; 6 pcs dried red chili soaked in hot water for 10 minutes, drained; 1 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 800 ml full-fat coconut milk; 480 ml chicken broth; 2 tbsp tamari; 1 tbsp brown sugar; 1 pcs lime juiced; 200 g gluten-free rice noodle; 1 pcs lime cut into wedges; 0.5 pcs red onion thinly sliced; 0.25 cup cilantro chopped; 2 tsp chili oil (optional)

This rich and aromatic Thai coconut curry noodle soup features tender chicken and a complex blend of spices. My version uses gluten-free rice noodles and tamari to ensure it's safe for those avoiding gluten, while maintaining the authentic flavors of Northern Thailand.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 1,029 kcal

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gboneless, skinless chicken thigh, cut into 1-inch pieces
2 tbspcoconut oil
800 mlfull-fat coconut milk
480 mlchicken broth
2 tbsptamari
1 tbspbrown sugar
1 pcslime, juiced
200 ggluten-free rice noodle

curry paste

0.5 pcsred onion, finely chopped
4 clovegarlic, minced
2 tbspginger, grated
30 glemongrass, thinly sliced, tender white part only
6 pcsdried red chili, soaked in hot water for 10 minutes, drained
1 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder

garnish

1 pcslime, cut into wedges
0.5 pcsred onion, thinly sliced
0.25 cupcilantro, chopped
2 tspchili oil(optional)

Equipment

Dutch oven · food processor · large pot · cutting board · knife

The method

Step by step

1
Prepare the curry paste: In a food processor or with a mortar and pestle, combine the finely chopped red onion, minced garlic, grated ginger, sliced lemongrass, soaked and drained dried red chilis, turmeric powder, coriander powder, and cumin powder.
About 10 min
Cook’s note: For a smoother paste, process for a longer duration.
2
Heat the coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the homemade curry paste to the pot and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened.
About 7 min
Cook’s note: Cooking the paste well develops its flavors.
4
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
About 5 min
5
Pour in the coconut milk and chicken broth. Stir in the tamari and brown sugar.
About 2 min
6
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender.
About 25 min
Cook’s note: Ensure the simmer is gentle to prevent the coconut milk from separating.
7
While the curry simmers, prepare the rice noodles according to package instructions. Drain and set aside.
About 10 min
Cook’s note: Do not overcook the noodles; they should be al dente.
8
Stir in the lime juice into the curry.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
9
To serve, divide the cooked rice noodles among serving bowls. Ladle the hot Khao Soi curry and chicken over the noodles.
About 2 min
10
Garnish each bowl with lime wedges, thinly sliced red onion, fresh cilantro, and a drizzle of chili oil if desired.
About 2 min

Per serving

Nutrition

65%Score

Calories: 1,028.9kcal
Protein: 48g
Carbs: 66.1g
Fat: 66.5g
Fibre: 3g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Khao Soi in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of broth or water if needed to adjust consistency.