i would do it just on the stove, no instant pot. use a brick of firm tofu, cut into 1 inch x 2 inch rectangles and simmer it in the broth. if you have access too tofu puffs or fried tofu, those are amazing too!

When I make this again, I plan to incorporate some broccoli to make it more hearty and a cornstarch slurry to get a more gravy-like consistency for the soup.

it’s the coconut milk, you can use reduced fat or even just change the amount of coconut milk – it just won’t be as rich and creamy.

I like coconut, and I didn’t think to put it in my soup, but I need to try it.

I think is better with fish than chiken or beef, but I don’t want to chance or disrespect the cultural recipe.

I need prove this umami.

Thank you so much for this recipe, I will make this recipe and inform you about it.

hi, they instructions are under “how to make khao soi” :)
Fry the aromatics and curry paste. In a medium sized pot, add a little bit of oil. When the oil is hot, add the ginger and garlic and fry, stirring occasionally. When soft, add the curry paste and fry over medium high heat, stirring, until the oils start to separate.
Add the stock and coconut milk. Stir in the chicken stock, coconut milk, and chicken.
Simmer. Bring everything to a simmer over medium heat for 10-15 minutes or until the chicken breast is cooked through.
Cook the noodles. While the soup is simmering, cook the egg noodles and drain well.
Season. Taste the soup and season with fish sauce and a touch of sugar.
Assemble. When the chicken is done, remove from the soup and shred. Add the chicken to the bowls with the noodles and top with the soup. Finish off with lime and cilantro and enjoy!