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Chicken Khao Soi with Rice Vermicelli

Spiralized Squash, Marinated Onions & Thai Basil

Cooking time

25 minutes

Servings

4

Calories

590 /serving

Take a moment to discover the popular Southeast Asian dish of khao soi tonight. Literally translating to “cut noodles,” it features rice vermicelli and seared chicken along with a medley of spiralized squash and shredded cabbage. We serve them in a broth made of coconut milk, demi-glace and a mild yellow curry paste, topped off with Thai basil and marinated onions. A squeeze of citrus juice is all that’s left to add before enjoying this fabulously tasty dinner.

We will send you:

  • 6 Chicken thighs (or 2 chicken breasts; or 6 bone-in chicken thighs; or 4 bone-in chicken legs; or 6 chicken drumsticks)
  • 200g Shredded napa cabbage
  • 1 Lime (or lemon)
  • 200g Spiralized butternut squash
  • 1 Bunch of Thai basil
  • 2 Kaffir lime leaves
  • 225g Rice vermicelli
  • 12g Chicken demi-glace
  • 400ml Coconut milk
  • 36g Mild yellow curry paste
  • 50g Marinated onions
  • 12.5g Spicy Bangkok Banquet spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame seeds, Sulphites

You will need:

Large pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
24 g
Saturated Fat
15 g
Sodium
1430 mg
Total Carbs
59 g
Sugars
6 g
Protein
32 g
Fibres
5 g
Preparation
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Cook the chicken
Bring a large pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Once cool enough to handle, thinly slice the chicken against the grain.
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Mise en place
While the chicken cooks, cut the lime into 6 wedges. Pick the Thai basil leaves off the stems, discarding the stems.
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Boil the rice vermicelli
While the chicken continues to cook, add the rice vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 minutes, until al dente (still slightly firm to the bite). Drain thoroughly; rinse under cold water and toss with a drizzle of oil to prevent sticking. Reserve the pot.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the spiralized squash and cabbage; sauté, stirring occasionally, 3 to 4 minutes, until softened. Season with S&P to taste.
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Prepare the broth
Heat the reserved pot on medium-high. Add the coconut milk, demi-glace, kaffir lime leaves (using your hands, gently bruise the leaves before adding), 3 cups water and as much curry paste as you’d like; season with the remaining spice blend and S&P to taste. Whisk to combine thoroughly and cook, stirring occasionally, 4 to 6 minutes, until the flavours have combined and the broth is very hot.
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Plate your dish
Divide the cooked rice vermicelli, spiralized squash and cabbage between your bowls. Top with the sliced chicken. Remove the kaffir lime leaves from the broth and discard; add the juice of 2 lime wedges. Divide the hot broth between your bowls. Garnish with the Thai basil (roughly chop before adding) and as much of the marinated onions as you’d like. Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.