If you have a craving for something exotic, rich, and wonderfully comforting, this Chicken Khao Soi Recipe will take your taste buds on a little trip to Northern Thailand. It’s a vibrant coconut curry noodle soup that combines tender chicken thighs simmered in fragrant broth with a golden-hued curry base, perfectly balanced with a hint of sweetness and tang from lime. The combination of silky broth, chewy egg noodles, and crisp garnishes makes every spoonful a celebration of texture and flavor. Once you make this dish, it’s sure to become one of your favorite go-to recipes for cozy dinners or when you want to impress with something a bit special but totally approachable.
Ingredients You’ll Need
The magic of this Chicken Khao Soi Recipe lies in its simple yet essential ingredients, each bringing a unique touch of taste, texture, and color. From the rich coconut milk adding creaminess to the vibrant turmeric powder delivering that unmistakable golden glow, every element plays a crucial role in crafting this authentic dish.
- 1 lb boneless, skinless chicken thighs: Tender and juicy, they soak up all the wonderful curry flavors beautifully.
- 3 cups chicken broth: Provides a savory and hearty base for the soup.
- 400 ml coconut milk (about 1 can): Adds creamy richness and balances the spices perfectly.
- 2 cups egg noodles (fresh or dried): The chewy noodles create the ideal texture contrast in the dish.
- 2 tbsp vegetable oil: Perfect for frying spices and developing flavor without overpowering.
- 2 tbsp red curry paste: Brings fragrant heat and depth to the curry.
- 1 tbsp turmeric powder: Adds earthiness and that signature golden color.
- 1 tbsp fish sauce (or soy sauce for vegetarian): Offers umami and a salty balance.
- 1 tbsp brown sugar: Introduces a touch of sweetness to round out the flavors.
- 1 lime, cut into wedges: Adds bright acidity to lift the dish at the table.
- 2–3 green onions, chopped: Provide fresh crunch and a mild onion flavor.
- Fresh cilantro, for garnish: Delivers a bright herbal note that complements the curry.
- Crispy shallots, for garnish: Bring irresistible crunch and a subtle sweetness on top.
- Optional: sliced red chilies, pickled mustard greens: For adding heat and tangy contrasts if you’re feeling adventurous.
How to Make Chicken Khao Soi Recipe
Step 1: Cook the Noodles
Start by boiling the egg noodles according to the package instructions until they are perfectly al dente. Whether you use fresh or dried, draining and rinsing them ensures they don’t stick together and stay nice and tender in the soup later. Set them aside for assembly; they’re the perfect soft bed for the rich curry.
Step 2: Make the Curry Base
In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and turmeric powder, sautéing them until they release their fragrant aromas, about 2 to 3 minutes. This step unlocks the depth of spices and creates a flavorful foundation that fills your kitchen with an incredible scent.
Step 3: Add the Chicken
Toss in the chicken thighs to the pot and cook for 3 to 4 minutes until they start to brown slightly. This creates a lovely caramelized flavor and seals in those delicious juices, ensuring every bite is succulent and tender once simmered.
Step 4: Add Liquids and Simmer
Pour in the chicken broth and coconut milk, stirring everything together to combine the flavors evenly. Bring the mixture to a gentle simmer and let it cook for 20 to 25 minutes until the chicken is tender and fully cooked. This slow simmer allows the curry flavors to deepen beautifully.
Step 5: Season the Broth
Add the fish sauce and brown sugar, stirring well. Taste your curry and adjust the seasonings to your liking for the perfect balance of salty, sweet, and savory that defines this classic Thai soup.
Step 6: Assemble the Bowls
Divide the cooked noodles into bowls, then ladle the hot curry soup along with the chicken over the top. This layering technique ensures the noodles soak up just the right amount of broth without getting soggy before serving.
Step 7: Garnish and Serve
Finish by topping each bowl with chopped green onions, fresh cilantro, crispy shallots, and a generous squeeze of lime juice. If you love a bit of heat or tang, add sliced red chilies or pickled mustard greens. Now you’re ready to enjoy the authentic flavors of your Chicken Khao Soi Recipe!
How to Serve Chicken Khao Soi Recipe
Garnishes
Garnishing is where this dish truly comes alive. The combination of fresh cilantro and green onions adds bright, herbal freshness, contrasting beautifully with the rich curry. Crispy shallots lend an addictive crunch, while a squeeze of lime cuts through the creaminess for a refreshing finish. Don’t shy away from optional toppings like sliced red chilies for heat or pickled mustard greens to introduce a tangy punch that complements the flavors amazingly well.
Side Dishes
Chicken Khao Soi Recipe shines as a hearty meal on its own, but pairing it with light sides like steamed jasmine rice or a crisp cucumber salad creates a well-rounded dining experience. These sides help balance the richness of the curry while enhancing the overall meal with refreshing and subtle flavors.
Creative Ways to Present
For a show-stopping presentation, serve the curry in individual rustic bowls with garnishes artfully scattered on top. You could even provide a small platter of garnishes separately, encouraging everyone to customize their bowls. Another fun idea is to use edible flowers or thinly sliced fresh herbs for an elegant twist that will impress guests and make your Chicken Khao Soi Recipe feel restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Khao Soi Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making it a perfect make-ahead meal. Keep noodles and garnishes separate to prevent them from getting soggy.
Freezing
If you want to save some for later, freeze the curry broth and chicken (without noodles and fresh garnishes) in a freezer-safe container for up to 2 months. Thaw it slowly in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce. Reheat noodles separately and combine just before serving to keep the perfect noodle texture intact.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken thighs are preferred because they stay juicy and tender during simmering, but chicken breast works too. Just be careful not to overcook it, as it can dry out.
Is there a vegetarian version of this Chicken Khao Soi Recipe?
Yes! Swap out chicken for tofu or mushrooms and use vegetable broth and soy sauce instead of chicken broth and fish sauce. It will still be delicious and full of flavor.
What type of noodles are best for Khao Soi?
Egg noodles are traditional and ideal because their texture holds up in the curry. Fresh or dried both work fine, so use whatever is easiest to find.
Can I make this recipe spicier?
Definitely! Increase the red curry paste or add extra fresh chilies according to your heat preference. Be cautious and add gradually if you’re sensitive to spice.
How do I get the crispy shallots at home?
You can find pre-packaged crispy shallots at many Asian markets, or make your own by thinly slicing shallots and frying them in oil until golden and crispy. Drain on paper towels and sprinkle on top just before serving.
Final Thoughts
This Chicken Khao Soi Recipe is one of those dishes that captures the heart with every spoonful—comforting, flavorful, and just a little bit special. Whether you’re new to Thai cooking or a seasoned fan, it’s a wonderful way to bring warmth and excitement to your dinner table. Give it a try soon—you won’t regret it!
Print
Chicken Khao Soi Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This Chicken Khao Soi recipe is a rich and flavorful Northern Thai coconut curry noodle soup, featuring tender chicken thighs simmered in a fragrant broth of red curry paste, turmeric, and creamy coconut milk. Served over tender egg noodles and garnished with fresh herbs, crispy shallots, and lime wedges, it delivers a perfect balance of spicy, savory, and tangy flavors in every comforting bowl.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs
Broth & Curry 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
- 2 cups egg noodles (fresh or dried)
Garnishes & Extras
- 1 lime, cut into wedges
- 2–3 green onions, chopped
- Fresh cilantro, for garnish
- Crispy shallots, for garnish
- Optional: sliced red chilies, pickled mustard greens
Instructions
- Cook the Noodles: Boil the egg noodles following the package instructions until they are al dente. Once cooked, drain and rinse them under cold water to stop cooking, then set aside.
- Make the Curry Base: Heat vegetable oil in a large pot over medium heat. Add the red curry paste and turmeric powder, sautéing for 2 to 3 minutes until the spices are fragrant and well combined.
- Add Chicken: Place the chicken thighs into the pot and cook for 3 to 4 minutes until they start to brown slightly on the outside.
- Add Liquids & Simmer: Pour in the chicken broth and coconut milk. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 20 to 25 minutes, or until the chicken is fully cooked and tender.
- Season the Broth: Stir in the fish sauce and brown sugar. Taste the broth and adjust the seasoning as needed for balance of salty, sweet, and savory flavors.
- Assemble the Bowls: Divide the cooked egg noodles evenly among serving bowls. Ladle the hot curry soup with chicken over the noodles.
- Garnish & Serve: Top each bowl with chopped green onions, fresh cilantro, and crispy shallots. Add a squeeze of fresh lime juice and optionally garnish with sliced red chilies or pickled mustard greens for an extra kick.
Notes
- For a vegetarian version, substitute chicken thighs with tofu and use soy sauce instead of fish sauce.
- You can use fresh or dried egg noodles; if using dried, cook according to package instructions.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Adding pickled mustard greens and sliced chilies adds authentic regional flavor and extra texture.
- This recipe can also be made with chicken breasts, but thighs provide more tenderness and flavor.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid curdling the coconut milk.
