Description
Chicken Khao Soi is a flavorful Northern Thai noodle soup featuring tender chicken thighs simmered in a fragrant coconut curry broth. This comforting dish combines the richness of coconut milk with aromatic spices like turmeric and red curry paste, served over soft egg noodles and topped with crispy fried noodles and fresh garnishes for a perfect balance of textures and flavors.
Ingredients
Scale
Chicken and Curry
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
Broth and Seasoning
- 3 cups chicken broth
- 1 cup coconut milk (full-fat recommended)
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- Salt to taste
- Juice of 1/2 lime
Noodles & Garnishes
- 8 ounces egg noodles
- Crispy fried noodles for topping
- Chopped red onion
- Chopped cilantro
- Lime wedges
- Pickled mustard greens for garnish
Instructions
- Prepare the curry base: Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste, curry powder, and ground turmeric. Stir and sauté for 1–2 minutes until the spices become fragrant.
- Cook the chicken: Add the bite-sized chicken thigh pieces to the pot and cook for 4–5 minutes, stirring frequently to coat the chicken evenly with the curry mixture.
- Simmer in broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Lower the heat and allow it to cook for 15 minutes until the chicken is fully cooked and tender.
- Add coconut milk and seasonings: Stir in the coconut milk, fish sauce, soy sauce, and brown sugar. Let the curry simmer for another 5–7 minutes, allowing the flavors to meld together.
- Cook the noodles: While the curry simmers, cook the egg noodles separately according to the package instructions. Once cooked, drain the noodles well.
- Assemble and serve: Divide the cooked egg noodles into serving bowls. Adjust the soup’s salt and lime juice to taste. Ladle the hot curry broth and chicken over the noodles. Top each bowl with crispy fried noodles, chopped red onion, cilantro, lime wedges, and pickled mustard greens. Serve immediately for the best flavor and texture.
Notes
- For a richer soup, use full-fat coconut milk.
- You can make crispy noodles by deep-frying a handful of cooked egg noodles in hot oil until golden brown and crunchy.
- Adjust the spice level by varying the amount of Thai red curry paste according to your preference.
