Coconut Curried Chicken Noodle Bowls
with Bok Choy
This recipe is inspired by beloved northern Thailand street food favorite, Khao Soi. A deeply aromatic curry broth, lightly sweetened with coconut, milk lays the foundation for bouncy egg noodles and bok choy. The whole dish is topped with crispy shallots and a fresh squeeze of lime, you'll be transported to the streets of Chiang Mai upon your first slurp!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
1 unit(s)
Carrot
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Lime
1 unit(s)
Coconut Milk
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Nutrition Values
Utensils
Cooking Steps
- Juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Heat a large pot over medium-high.
- While pot is heating, pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pot; cook chicken in 2 batches if needed.) Cook, until golden-brown 1-2 min per side
- Remove from heat and transfer chicken onto a plate . (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Reheat same pot over medium.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and bok choy stems. Season with salt and pepper.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add Cumin-Turmeric Spice Blend. Cook stirring occasionally until fragrant, 1 min.
- Add 1 cup water (dbl for 4 ppl), broth concentrate, chili- garlic sauce, and coconut milk. Stir to combine.
- Bring to a simmer. Cover with a lid and cook stirring occasionally until carrots are tender, 2-3 min.
- Meanwhile, remove the noodles from the package and loosen the bundle with your hands trying to separate as many of the noodles as possible. **NEW SG METHOD**
- Turn curry pot to high heat. Add in noodles, chicken and bok choy leaves. Toss to coat.
- Cook, stirring occasionally until noodles are tender and chicken is cooked through, 2-3 min**.
- Add lime juice. Season with salt and pepper to taste, then stir to combine.
- Divide noodles and curry between bowls.
- Sprinkle crispy shallots over top.
- Squeeze a lime wedge over top, if desired