Healthy Chicken Khao Soi

This is a healthier version of Khao Soi (Burmese/Northern Thailand Curry Noodle). Mekhala’s all natural Yellow Curry Paste is the main source of flavour. Use low fat coconut milk because the curry should be more of a broth, and leave out the traditional deep fried noodle topping in the name of heart disease! Do not omit the limes and pickled mustard – they really balance out the richness of the broth and add sharpness to the dish.


(Serves 4)

1 Heaped Tbsp Mekhala Yellow Curry Paste

400ml Low-fat coconut milk

100ml Water

1 Large Chicken breast, sliced

1 Stalk Green onion, sliced

500gm Fresh rice noodle

2 Large limes, cut into quarters

2 Eggs (Optional)

1 Jar Chinese pickled mustard*, sliced

*Available at most local supermarkets


1. Boil the eggs, peel and cut in halves.

2. Heat a wok or pot and add the Yellow Curry Paste.

3. Add coconut milk and chicken, and simmer for 10 min over a medium-low heat, adding water as necessary to thin out the curry

4. Meanwhile, distribute noodles into 4 bowls

5. Ladle curry broth and chicken into each bowl, top with spring onions and ½ egg

6. Serve with sliced pickled mustard and limes on the side.

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