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KHAO SOI - Burmese Coconut Curry Chicken & Noodle Soup

This is a favorite 'meal in a bowl' with a wonderful depth of flavor.  Substitute chicken with shrimp or beef.                   

Serves 4-6


2-3 Boneless, Skinless Chicken Breasts 

1 pkg. extra firm Tofu

8 Ounces Fresh Wonton Noodles or uncooked brown rice Pad Thai noodles

1 Bunch Kale or Spinach  (@2-3 cups chopped).

1 large Yellow Onion

1 1.5-Inch Piece Ginger

2  Limes

2-4 Tablespoons Yellow or Red Curry Paste (depending on how hot you like it)

2  Tablespoon Coconut Palm Sugar OR Brown Sugar

1 - 14oz can coconut milk (regular or lite)

1  Cup Chicken broth (more as desired) or 1 Cup water & bullion cube

1 red pepper -cut into pieces   

1/2-1  Cup Cilantro leaves for garnish

optional:  1 cup peas & 1 cup mushrooms. 



Wash & Chop ALL and put into bowls separately ready to use. 

    Strip kale from stems and chop kale or spinach.   

    Chop & dice onion.  

    Dice red pepper.  

    Peel and mince ginger.  

    Zest Limes.  Cut remaining limes into halves or 4 pieces each. 

    Dice Chicken into 1 inch pieces

    Dice tofu into ½ -1 inch cubes.


Fry  1/4 of the wonton noodles in veg. oil until lightly browned and crispy @ 2-3 mins, turning constantly.  Remove to plate.  

In same pan, brown tofu cubes in 2 Tbsp. olive oil.  Stir until golden brown on all sides @5 mins. If needed, add more oil so it doesn’t stick.  Remove to separate plate.  


In a medium large pot, brown Chicken pieces, in 2 tsp. olive oil. Season with salt & pepper.  Turn frequently until golden brown.  Add onions and ginger.  Cook 2-3 mins. Add curry paste - cook 1 min.  Add kale or spinach, brown sugar, can of coconut milk and chicken broth. Cook several mins.  Add red peppers, fried tofu, peas & mushrooms. Cook on low for several more mins.  Add lime zest and juice of 2 lime halves.  Season with salt & pepper as needed.  Cook on low another 4-5 mins.  


While the above cooks,  add remaining noodles to a medium pot of boiling water.  Cook 2-4 mins until tender.  Drain.  


Divide noodles into bowls and top with soup mixture.  Garnish with crispy noodles, cilantro and serve with lime wedges.  

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