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
Scale
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.
