Servings: 8

Weight Watcher Smart Points: 23

Preparation Time: 30 Minutes

Cooking Time: 45 Minutes

Ready In: 75 Minutes


  • 1/4 cup chopped cilantro stems
  • 1 teaspoon curry powder
  • 1 pound Chinese egg noodles
  • 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
  • 8 garlic cloves
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
  • Kosher salt
  • 1 tablespoon (packed) palm sugar or light brown sugar
  • 2 cups low-sodium chicken broth
  • 2 medium shallots, halved
  • 1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
  • 2 14-ounce cans unsweetened coconut milk
  • 2 tablespoons vegetable oil
  • 1 2" piece ginger, peeled, sliced


  1. For khao soi paste:Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.Drain chiles, reserving soaking liquid
  2. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.For soup:Heat oil in a large heavy pot over medium heat
  3. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes
  4. Add coconut milk and broth
  5. Bring to a boil; add chicken
  6. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes
  7. Transfer chicken to a plate
  8. Let cool slightly; shred meat.Meanwhile, cook noodles according to package directions.Add chicken, 3 tablespoons fish sauce, and sugar to soup
  9. Season with salt or more fish sauce, if needed
  10. Divide soup and noodles among bowls and serve with toppings.

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