Khao soi noodle soup

cooking time : 
30 MIN
serving : 
30 MIN
April 9, 2021


• 300g BE yellow curry sauce (1 pack)
• 3 Chicken legs with skin (separate thigh and drum)
• 800 mL of water
• 1 chicken bouillon cube
• 4 pods of cardamom
• 2 dry red chillies (optional for more spiciness)
• 350g of dried egg noodles

Optional for garnish : 2 limes (in wedges), 2 shallots (diced), fresh coriander leaves & chili flakes

Khao soi noodle soup

cooking steps


Heat the water with the chicken stock cube and the BE yellow curry sauce.


When it is boiling, add the chicken and the cardamom (and the dried red chilis), reduce heat to low, cover and simmer for 25-30 minutes (until cooked through).


In another pot, bring to boil a big quantity of water and boil the noodles for 3 min (or as per package instructions). Set aside and toss with some neutral oil to avoid the noodles to stick.


Take 1/3 of the cooked noodles and deep fry them for garnish


Directly in the serving bowls, place some boiled egg noodles, a piece of chicken and pour a ladle of the hot curry soup on top of the ingredients.


Garnish your soup bowl with some fried noodles, chili powder, a wedge a lime, some sliced shallot and the fresh coriander.

Chef s Tip

You can make this preparation even faster by using sliced chicken breast to boiled in the soup, only 10 minutes and your dish will be ready ! This recipe is simplified thanks to the use of our curry sauce but you can also make it directly from the yellow curry paste. Feel free to be creative and switch the chicken with beef, tofu or another protein of your choice.

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