Why You’ll Love This Recipe
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Bursting with rich, warm spices
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Comforting and hearty
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Visually appealing with vibrant garnishes
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Easy to customize (meat, noodles, spice level)
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Culturally rich and deeply satisfying
Ingredients
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1 lb chicken thighs, boneless and skinless
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3 cups chicken broth
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400 ml coconut milk
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2 cups egg noodles
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2 tbsp vegetable oil
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2 tbsp red curry paste
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1 tbsp turmeric powder
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1 tbsp fish sauce
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1 tbsp brown sugar
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1 lime
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2-3 green onions, chopped
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Fresh cilantro
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Crispy shallots
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Optional: sliced red chilies
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Boil egg noodles until al dente, then set aside.
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In a large pot, heat oil over medium heat and sauté red curry paste with turmeric for 2–3 minutes.
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Add chicken and cook until browned.
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Pour in chicken broth and coconut milk, then simmer for 20 minutes until chicken is tender.
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Stir in fish sauce and brown sugar; adjust to taste.
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In bowls, place noodles and top with curry and chicken.
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Garnish with green onions, cilantro, crispy shallots, lime juice, and chilies.
Servings and Timing
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Servings: 4
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Prep time: 30 minutes
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Cook time: 30–40 minutes
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Total time: ~1 hour 15 minutes
Variations
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Vegetarian: Use tofu or mixed vegetables
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Seafood: Substitute chicken with shrimp or fish
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Extra Veggies: Add spinach or bok choy for a green twist
Storage/Reheating
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Refrigerate leftovers for up to 4 days.
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Freeze broth separately (without noodles) for up to 3 months.
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Reheat gently on the stovetop and add freshly cooked noodles when serving.
FAQs
Can I use chicken breast?
Yes, just reduce cooking time slightly to prevent drying out.
Can I make it vegetarian?
Absolutely! Substitute tofu and use soy sauce instead of fish sauce.
Is this dish spicy?
It’s mildly spicy but can be adjusted with more or less curry paste or added chilies.
Can I freeze it?
Yes, freeze the curry without noodles for best texture upon reheating.
What if I don’t have red curry paste?
You can substitute with yellow curry paste, but the flavor profile will differ.
What’s the best substitute for egg noodles?
Rice noodles or ramen noodles work well, or even zucchini noodles for low-carb.
Can I use canned chicken?
Fresh chicken is best, but canned chicken can be used in a pinch—add at the end just to heat through.
How thick should the curry be?
It should be creamy and coat the back of a spoon but not overly thick.
Is fish sauce essential?
It’s key for umami, but soy sauce can be used as a substitute.
What can I serve with Khao Soi?
Thai iced tea, jasmine rice, or fresh vegetable sides pair beautifully.
Conclusion
Chicken Khao Soi is a vibrant, soul-warming dish that beautifully captures Thai flavors in a single bowl. Its creamy, spicy broth, tender chicken, and lively garnishes make it an unforgettable experience. Perfect for both everyday dinners and special occasions, this recipe is sure to become a favorite in your kitchen!
Print
Chicken Khao Soi
- Total Time: ~1 hour 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Chicken Khao Soi is a creamy, coconut-based Thai curry noodle soup from Northern Thailand. This comforting dish blends bold spices, tender chicken, and rich curry broth over egg noodles, topped with crispy shallots, herbs, and lime. It’s cozy, aromatic, and bursting with flavor—perfect for a satisfying weeknight meal or a showstopping dinner.
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
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
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Cook the Noodles
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Boil egg noodles according to package directions until al dente. Drain, rinse, and set aside.
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Make the Curry Base
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Heat oil in a large pot over medium heat. Sauté the red curry paste and turmeric powder for 2–3 minutes until fragrant.
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Add Chicken
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Add the chicken thighs and cook until slightly browned, 3–4 minutes.
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Add Liquids & Simmer
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Pour in the chicken broth and coconut milk. Stir to combine and bring to a simmer. Cook for 20–25 minutes, or until chicken is tender and cooked through.
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Season the Broth
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Stir in fish sauce and brown sugar. Taste and adjust seasonings to your preference.
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Assemble the Bowls
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Divide cooked noodles among serving bowls. Ladle hot curry soup and chicken over the noodles.
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Garnish & Serve
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Top with green onions, cilantro, crispy shallots, and a squeeze of lime juice. Add red chilies or pickled mustard greens if desired.
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Notes
Curry can be made ahead and stored separately from noodles for meal prep.
Fry a small handful of noodles for an authentic crispy noodle topping.
- Prep Time: 30 minutes
- Cook Time: 30–40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai, Southeast Asian
