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
