Tieghan Gerard’s Crispy Chicken Khao Soi Noodle Soup
It’s no secret how big a fan I am of Tieghan Gerard, founder and recipe developer of Half Baked Harvest. Last October, Tieghan released her second cookbook- Half Baked Harvest Super Simple
If you have any of Tieghan’s books, or follow along with the HBH daily recipes, you know that she is exceptionally true to flavor. What I love so much about her food is that it never falls in to the category of the norm. For instance, every Halloween, the pages of her website, start to fill up with dark and stormy cocktails (i.e. Nightmare on Bourbon Street, or the Sleepy Hollow Cocktail). Other times of the year, I pop in to my inbox to see delicious concoctions such as the One Pot Creamy French Onion Pasta Bake, or a healthier tortellini soup.
She continues to make flavor front and center with each recipe created, and does not sacrifice anything in the process. “While these recipes are straightforward enough for everyday cooking, they do not fall exclusively into the ten-ingredients-or-fewer and made-in-under-thirty-minutes categories- though there are plenty of both! Flavor has always been and will always be paramount to me.” And she proves that time and time again. Demonstrating the perfect twist on familiar recipes we know and love (garden basil pepperoni pizza) and then what she does best, something original (walnut crusted chicken with honey and brie). Both recipes featured in the book. Just enough simplicity and creativity to tie the ribbon on the Half Baked Harvest mantra.
So, after making her crispy chicken khao soi noodle soup (for the hundredth time this year) I decided it needed a special recognition. Although mine is not as pretty. It’s a thai version of chicken noodle soup, with flavor once again being first and foremost. There’s an indescribable richness, subtle notes of coconut turned savory, and a slight tang that hits your tongue from the lime squeeze. I’ve made this soup one of two ways in the past: with egg noodles (what the recipe calls for) and with rice noodles, also adding a piece of naan. Both are extremely delicious, however, I definitely recommend sticking to the recipe here. (It makes for much better leftovers!)
What cold-weather recipes do you love? I promise this one really is (super simple) and it might just become a new staple in your house too!
Scroll on for the full recipe, straight out of the Half Baked Harvest Super Simple Cookbook. And a special thank you to the HBH team for syndicating this recipe!
Crispy Chicken Khao Soi Noodle Soup
Ingredients
- 2 boneless, skin-on chicken breasts (about 1 lb)
- kosher salt and freshly ground pepper
- 2 tbsp extra-virgin olive oil
- 1/4 cup thai red curry paste
- 2 large carrots sliced
- 2 14-oz cans full-fat unsweetened coconut milk
- 3 cups low-sodium chicken broth
- 3 tbsp fish sauce
- 1 tbsp honey
- 2 cups baby spinach or chopped baby bok choy
- 8 oz egg noodles
- Toppings: cilantro, sliced chiles, limes
Instructions
- Season the chicken all over with the salt and pepper.
- Heat the olive oil in a large stockpot over high heat. When the oil shimmers, add the chicken, skin side down, and sear until golden and crisp, about 5 minutes.
- Flip the chicken, add the curry paste and carrots, and cook until fragrant, 1 to 2 minutes.
- Stir in the coconut milk, chicken broth, fish sauce, and honey. Cover and bring to a boil.
- Reduce the heat to medium-low, cover, and cook until the chicken is cooked through, about 15 minutes. Using two forks, shred the chicken directly in the pot. Stir in the greens.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to the package directions, until al dente. Drain.
- Divide the soup among four bowls and top each bowl with the noodles, cilantro, chiles, and limes.
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