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
Scale
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
