If you’ve never tried the rich and comforting flavors of Northern Thailand, this Chicken Khao Soi Recipe is the perfect place to start your culinary adventure. This iconic coconut curry noodle soup beautifully blends creamy, spicy, and tangy notes, all wrapped around tender chicken and silky egg noodles. Every spoonful is a warm hug that brings together hearty broth, fragrant spices, and fresh garnishes. It’s not only a feast for your taste buds but also a dish with enough soul to turn any ordinary meal into a memorable occasion.
Ingredients You’ll Need
This Chicken Khao Soi Recipe comes together with simple yet essential ingredients that bring depth, texture, and vibrant colors to the bowl. Each component plays a unique role in making this dish authentically delicious and satisfying.
- 1 lb boneless, skinless chicken thighs: Tender and juicy, these are key for achieving that luscious texture.
- 3 cups chicken broth: Provides a savory, comforting base for the curry soup.
- 400 ml coconut milk (about 1 can): Adds creaminess and a subtle sweetness to balance the spices.
- 2 cups egg noodles (fresh or dried): These soak up the flavorful broth and create the perfect noodle bite.
- 2 tbsp vegetable oil: For sautéing the curry paste and spices, unlocking their aromas.
- 2 tbsp red curry paste: Brings authentic Thai heat and depth to the broth.
- 1 tbsp turmeric powder: Offers vibrant color and an earthy undertone unique to this dish.
- 1 tbsp fish sauce (or soy sauce for vegetarian): Imparts umami complexity and a touch of saltiness.
- 1 tbsp brown sugar: Balances the spice with a gentle sweetness.
- 1 lime, cut into wedges: Provides bright acidity to finish the dish perfectly.
- 2–3 green onions, chopped: Fresh and mild onion flavor for garnish.
- Fresh cilantro, for garnish: Adds herbaceous brightness and fragrance.
- Crispy shallots, for garnish: Gives a delightful crunch and savory punch.
- Optional: sliced red chilies, pickled mustard greens: For those who want an extra kick and traditional toppings.
How to Make Chicken Khao Soi Recipe
Step 1: Cook the Noodles
Start by boiling your egg noodles according to the package directions until they reach that perfect al dente texture. Whether you’re using fresh or dried, rinsing them briefly under cold water after cooking stops the cooking process and prevents the noodles from sticking. Setting them aside early ensures you can quickly assemble your bowl later without soggy noodles.
Step 2: Make the Curry Base
Heat the vegetable oil in a large pot over medium heat, then add the red curry paste along with turmeric powder. Sauté them together for about 2 to 3 minutes until the aroma fills your kitchen and the spices bloom. This step unlocks the vibrant and fragrant flavors essential to authentic Chicken Khao Soi Recipe.
Step 3: Add Chicken
Next, add the chicken thighs to your pot, cooking them for 3 to 4 minutes until they just start to brown. This gentle browning adds depth and a rich color to the broth, making each bite more flavorful.
Step 4: Add Liquids and Simmer
Pour in the chicken broth and creamy coconut milk, then stir everything together before bringing it to a simmer. Allow the mixture to cook gently for 20 to 25 minutes. This slow simmer tenderizes the chicken completely and lets the curry flavors meld together into a velvety, irresistible broth.
Step 5: Season the Broth
Stir in fish sauce and brown sugar to the soup base, tasting as you go. The fish sauce adds the essential umami punch, while the brown sugar rounds out the flavors with just the right amount of sweetness. Adjust these seasonings to suit your own preferences—it’s all about achieving that perfect harmony.
Step 6: Assemble the Bowls
Divide the cooked egg noodles among your serving bowls. Ladle the hot, fragrant curry and tender chicken over the noodles to create a satisfying and colorful presentation. The contrast between the noodles and the luxurious broth is what makes this Chicken Khao Soi Recipe so delightful.
Step 7: Garnish and Serve
Finally, top each bowl with chopped green onions, fresh cilantro, and crispy shallots. Don’t forget a good squeeze of lime juice on top to brighten every spoonful. For the adventurous, add sliced red chilies or pickled mustard greens to give a traditional Northern Thai touch that adds spice and texture.
How to Serve Chicken Khao Soi Recipe
Garnishes
The garnishes are truly the magic that brings the whole dish alive. Fresh cilantro and green onions add vibrant green pops of color and fresh flavor, while crispy shallots offer a wonderful crunch that contrasts the creamy broth. A squeeze of lime juice always cuts through the richness perfectly, uplifting every bite.
Side Dishes
Chicken Khao Soi Recipe is wonderfully filling on its own, but if you want to go the extra mile, serve it with lightly pickled vegetables or a simple cucumber salad for refreshing acidity. Sticky rice or steamed jasmine rice on the side will also pair nicely if you want something to soak up the flavorful broth.
Creative Ways to Present
If you’re hosting a gathering, consider serving the curry and noodles separately so guests can customize their bowls. Offer a variety of garnishes, such as extra chilies, pickled mustard greens, and lime wedges, all in small bowls. This makes for a fun and interactive dining experience that highlights the versatility of this Chicken Khao Soi Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Khao Soi keeps well in an airtight container in the refrigerator for up to 3 days. Store the broth and noodles separately if possible to prevent them from becoming too soft or mushy. Just reheat gently before serving.
Freezing
You can freeze the cooked curry without the noodles for up to 2 months. Use freezer-safe containers or bags and leave some space at the top for expansion. When ready to use, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the broth thickens too much after refrigeration or freezing, add a splash of water or chicken broth to loosen it back up. Add fresh noodles when serving for the best texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs provide a richer, juicier result, chicken breast works fine too. Just be careful not to overcook it to keep it tender.
Is this dish very spicy?
Chicken Khao Soi Recipe has a moderate spice level from the red curry paste, but it can easily be adjusted by adding more or less chili or by including fresh sliced chilies at the table.
What can I substitute for fish sauce?
If you’re vegetarian or don’t like fish sauce, soy sauce is a great alternative that still adds savory umami to the broth.
Can I make this recipe vegan?
Yes! Replace chicken with tofu or mushrooms and substitute vegetable broth and soy sauce for a delightful vegan version of Chicken Khao Soi Recipe.
Why is turmeric powder used in this recipe?
Turmeric adds a warm, earthy flavor and a beautiful golden color typical of traditional Khao Soi soups, making it an essential spice in this recipe.
Final Thoughts
This Chicken Khao Soi Recipe is more than just a meal; it’s a lovingly crafted celebration of flavors that invites you to experience the heart of Northern Thai cuisine. From the creamy curry broth to the fresh garnishes, it’s a dish that feels like a comforting friend on a plate. I truly hope you give it a try and find it as wonderfully satisfying as I do. Happy cooking and even happier eating!
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Chicken Khao Soi Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chicken Khao Soi is a flavorful Northern Thai coconut curry noodle soup featuring tender chicken thighs simmered in a rich blend of red curry paste, turmeric, and coconut milk, served over egg noodles and garnished with fresh herbs, crispy shallots, and lime. This comforting dish combines creamy, spicy, and tangy elements for a satisfying meal.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs
Soup Base
- 3 cups chicken broth
- 400 ml coconut milk (about 1 can)
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 tbsp turmeric powder
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar
Noodles & Garnishes
- 2 cups egg noodles (fresh or dried)
- 1 lime, cut into wedges
- 2–3 green onions, chopped
- Fresh cilantro, for garnish
- Crispy shallots, for garnish
- Optional: sliced red chilies
- Optional: pickled mustard greens
Instructions
- Cook the Noodles: Boil egg noodles according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside to keep warm.
- Make the Curry Base: Heat vegetable oil in a large pot over medium heat. Add red curry paste and turmeric powder, sautéing for 2–3 minutes until fragrant to release their aromas and flavors.
- Add Chicken: Add the boneless, skinless chicken thighs to the pot and cook for 3–4 minutes until they are lightly browned on all sides, which helps develop flavor.
- Add Liquids & Simmer: Pour in the chicken broth and coconut milk, stirring well to combine all ingredients. Bring the soup to a gentle simmer, then reduce heat and cook uncovered for 20–25 minutes until the chicken is tender and cooked through.
- Season the Broth: Stir in fish sauce and brown sugar to balance saltiness and sweetness. Taste the broth and adjust seasoning based on your preference, adding more fish sauce or sugar if desired.
- Assemble the Bowls: Divide the cooked noodles evenly among serving bowls. Ladle the hot coconut curry soup with chicken over the noodles, ensuring generous servings of both broth and meat.
- Garnish & Serve: Top each bowl with chopped green onions, fresh cilantro, and crispy shallots. Squeeze lime wedges over the soup for brightness and add optional sliced red chilies or pickled mustard greens for extra flavor and texture. Serve immediately.
Notes
- Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Fresh egg noodles provide the best texture, but dried noodles work fine if boiled carefully.
- Adjust the amount of red curry paste to control the dish’s spiciness.
- Pickled mustard greens add an authentic tangy crunch but can be omitted if unavailable.
- To make vegetarian, substitute chicken broth with vegetable broth and fish sauce with soy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Northern Thai
