Flavor Trends, Strategies and Solutions for Menu Development
Brian Brindza

Brian Brindza
Director of Culinary and Menu Innovation
Toppers Pizza

Khao Soi with Barilla® Cellentani

Recipe courtesy of Brian Brindza
Sponsor: Barilla for Professionals

Servings: 4


Khao Soi Curry Paste:

  • 2 shallots
  • 4 cloves garlic
  • 1 Tbsp peeled, sliced ginger
  • 1/4 c cilantro stems and leaves, rinsed
  • 2 tsp ground turmeric
  • 1 tsp Thai yellow curry powder
  • 3 Tbsp fish sauce

Soup Base:

  • 2 Tbsp vegetable oil
  • 1 lb boneless, skinless chicken breast
  • 2 Tbsp Thai red curry paste
  • 2 c chicken stock
  • 14 oz unsweetened coconut milk
  • 3 tsp fish sauce
  • 2 c Barilla Frozen® Cellentani, thawed


  • ½ c thinly sliced shallots
  • 8 lime wedges
  • 2 c chopped bok choy
  • 2 c crispy fried egg noodles
  • 1 c chopped cilantro
  • 4 Tbsp Thai chili paste


Khao Soi Curry Paste:

  1. Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

Soup Base:

  1. Heat the oil in a large pot over medium-high heat.
  2. Stir-fry the chicken until browned.
  3. Add the Khao Soi Curry Paste and red curry paste. Fry for 3 minutes, until fragrant.
  4. Add the stock, coconut milk and fish sauce. Cook for 5 more minutes. Set aside.
  5. Cook the Cellentani in boiling water according to the package directions. Drain and add to the Soup Base.


  1. To serve, divide the curry into 4 bowls and garnish with the shallots, lime wedges, bok choy, fried noodles, cilantro and Thai chili paste.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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