Description
Chicken Khao Soi is a rich and flavorful Northern Thai dish featuring tender chicken thighs simmered in a fragrant curry broth made with coconut milk, red curry paste, and turmeric. Served over egg noodles and garnished with fresh herbs, crispy shallots, and lime, this comforting soup perfectly balances creamy, spicy, and tangy elements for an authentic and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 cups chicken broth
- 400 ml coconut milk (about 1 can)
- 2 cups egg noodles (fresh or dried)
- 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
Garnishes & Extras
- 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 the egg noodles according to package directions until just al dente. Drain, rinse under cold water to stop cooking, and set aside.
- Make the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and turmeric powder, sautéing for 2 to 3 minutes until fragrant and well combined.
- Add Chicken: Add the chicken thighs to the pot and cook for about 3 to 4 minutes, until they are slightly browned on the outside.
- Add Liquids & Simmer: Pour in the chicken broth and coconut milk, stirring well to combine all ingredients. Bring the mixture to a simmer and cook for 20 to 25 minutes, or until the chicken is tender and fully cooked through.
- Season the Broth: Stir in the fish sauce and brown sugar. Taste the broth and adjust seasoning according to your preference for saltiness and sweetness.
- Assemble the Bowls: Divide the cooked egg noodles among four serving bowls. Ladle the hot curry soup with chicken over the noodles evenly.
- Garnish & Serve: Top each bowl with chopped green onions, fresh cilantro, crispy shallots, and a squeeze of fresh lime juice. Add optional sliced red chilies or pickled mustard greens for extra flavor and heat as desired.
Notes
- You can substitute soy sauce for fish sauce to make this recipe vegetarian-friendly.
- Fresh egg noodles provide the best texture, but dried noodles work well too.
- Adjust the amount of curry paste and chilies according to your desired spice level.
- To achieve crispy shallots, you can fry thinly sliced shallots in oil until golden brown or buy them pre-made.
- Leftover Khao Soi can be refrigerated for up to 2 days; reheat gently on the stovetop to avoid curdling the coconut milk.
