Discover the rich and comforting flavors of this Chicken Khao Soi Recipe, a delicious Northern Thai curry noodle soup that perfectly balances creamy coconut milk, fragrant spices, and tender chicken. This dish is a wonderful blend of aromatic red curry, turmeric, and the bright zest of lime, all served atop silky egg noodles and finished with crunchy garnishes. Whether you’re new to Thai cuisine or a longtime fan, this Chicken Khao Soi Recipe will surely become a go-to favorite for cozy dinners.
Ingredients You’ll Need
Ingredients You’ll Need
Simple yet powerful, these ingredients come together to create the magic in every spoonful of this Chicken Khao Soi Recipe. Each element contributes unique flavors and textures that make the dish unforgettable.
- 1 lb boneless, skinless chicken thighs: Provides tender, juicy meat that soaks up the curry flavors beautifully.
- 3 cups chicken broth: Adds depth and a savory backbone to the curry base.
- 400 ml coconut milk (about 1 can): Brings creamy richness and balances the spices perfectly.
- 2 cups egg noodles (fresh or dried): The classic base that carries the luscious curry and chicken.
- 2 tbsp vegetable oil: Needed to sauté the curry paste and turmeric, releasing their aromas.
- 2 tbsp red curry paste: The heart of the flavor, giving the dish its signature spicy and aromatic kick.
- 1 tbsp turmeric powder: Adds a warm, earthy note and a golden tint to the curry.
- 1 tbsp fish sauce (or soy sauce for vegetarian): Infuses the broth with umami and depth.
- 1 tbsp brown sugar: Balances heat and acid with a touch of sweetness.
- 1 lime, cut into wedges: Freshly squeezed lime juice brightens every bite.
- 2–3 green onions, chopped: Adds a mild onion freshness and vibrant color.
- Fresh cilantro, for garnish: Brings a herbaceous, zesty finish.
- Crispy shallots, for garnish: Provides a delightful crunch and caramelized flavor contrast.
- Optional: sliced red chilies, pickled mustard greens: Customize the heat and tang to your liking.
How to Make Chicken Khao Soi Recipe
Step 1: Cook the Noodles
Start by boiling your egg noodles according to the package instructions until they are perfectly al dente. Once cooked, drain and rinse them under cold water. This step prevents them from sticking and ensures they stay springy when you’re ready to assemble the dish.
Step 2: Make the Curry Base
Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and turmeric powder and sauté them for about 2 to 3 minutes. This process wakes up all the vibrant spices and fills your kitchen with a warm, inviting scent that promises deliciousness ahead.
Step 3: Add the Chicken
Next, add the boneless, skinless chicken thighs to the pot. Cook for 3 to 4 minutes until they’re lightly browned on the edges. This step locks in flavor and gives the chicken a lovely texture before simmering in the curry broth.
Step 4: Add Liquids and Simmer
Pour in the chicken broth and coconut milk, stirring gently to meld everything together. Bring the mixture to a simmer and cook for 20 to 25 minutes, allowing the chicken to become tender and the flavors to develop fully. This slow bubbling melds the spices, creaminess, and meat into a harmonious bowl of comfort.
Step 5: Season the Broth
Finish the curry base by stirring in the fish sauce and brown sugar. Taste your broth and adjust seasoning as needed, balancing salty, sweet, and savory notes to your preference. This simple seasoning tweak makes a surprisingly big difference in achieving that authentic taste.
Step 6: Assemble the Bowls
Divide your cooked noodles evenly among serving bowls. Ladle the steaming hot curry soup, complete with tender chicken, over the top. This layering ensures you get a little bit of everything in each spoonful.
Step 7: Garnish and Serve
Top your bowls with chopped green onions, fresh cilantro leaves, and crispy shallots for texture and freshness. Add a bright squeeze of lime juice over the top to lift all the flavors. If you love extra heat or tang, sliced red chilies and pickled mustard greens make excellent optional additions.
How to Serve Chicken Khao Soi Recipe
Garnishes
The garnishes are a game-changer in this Chicken Khao Soi Recipe — the crispy shallots add crunch, fresh cilantro brings an herbal brightness, and green onions lend a mild sharpness. The lime juice ties it all together, giving the dish a lively, fresh finish that keeps you coming back for more.
Side Dishes
To complement this rich and flavorful curry noodle soup, consider serving it with light sides such as a simple cucumber salad or steamed greens. These refreshing accompaniments help balance the creaminess of the coconut broth and add variety to the meal.
Creative Ways to Present
For a fun twist, serve Chicken Khao Soi Recipe in mini coconut bowls or rustic ceramic soup bowls that keep the curry warm. You can also offer a small platter of garnishes separately, letting everyone customize their own bowls with extra herbs, chilies, or pickled veggies for a personalized touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover Chicken Khao Soi in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate if possible to prevent them from soaking up too much curry and becoming soggy.
Freezing
This Chicken Khao Soi Recipe freezes well. Place the curry base (without noodles) in a freezer-safe container, leaving some space for expansion. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
When ready to reheat, warm the curry base slowly over low heat, stirring occasionally. Add the noodles just before serving to maintain their texture. Finish with fresh garnishes, and you’ll have a meal that tastes almost as good as freshly made.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but thighs tend to stay juicier and more tender during the simmering process, giving the dish extra richness.
Is this recipe very spicy?
The spiciness depends largely on the red curry paste you use. You can adjust the heat by adding less curry paste or balancing it with additional coconut milk and sugar.
Can I make this dish vegetarian?
Yes, swap the chicken for firm tofu or chickpeas and replace fish sauce with soy sauce or tamari. Using vegetable broth instead of chicken broth will keep it vegetarian-friendly.
What noodles work best for Chicken Khao Soi Recipe?
Traditional egg noodles are perfect for this dish, but fresh or dried egg noodles both work well. Avoid very thin noodles that might get lost in the rich curry.
How do I get crispy shallots at home?
Slicing shallots thinly and frying them in hot oil until golden brown will give you crispy shallots. Drain them on paper towels and add a pinch of salt for extra flavor.
Final Thoughts
Taking the time to prepare this Chicken Khao Soi Recipe is genuinely rewarding because it fills your kitchen with incredible aromas and your bowl with comforting, soul-satisfying flavors. Whether you’re feeding family or friends, this recipe is guaranteed to impress and delight. So go ahead, dive in, and enjoy every luscious spoonful of this Northern Thai treasure!
Print
Chicken Khao Soi Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
Chicken Khao Soi is a flavorful Northern Thai coconut curry noodle soup featuring tender chicken thighs simmered in a rich, fragrant broth made with red curry paste, turmeric, and coconut milk. Served over egg noodles and garnished with fresh herbs, crispy shallots, and lime, this dish offers a perfect balance of creamy, savory, and tangy flavors.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs
Liquids
- 3 cups chicken broth
- 400 ml coconut milk (about 1 can)
Noodles
- 2 cups egg noodles (fresh or dried)
Flavorings & Seasonings
- 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
- 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 egg noodles according to package directions until al dente. Drain, rinse under cold water to stop cooking, and 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 2–3 minutes until fragrant and well combined with the oil.
- Add Chicken: Add the chicken thighs to the pot and cook, stirring occasionally, until they are slightly browned on all sides, about 3–4 minutes.
- Add Liquids & Simmer: Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer and cook gently for 20–25 minutes, or until the chicken is tender and cooked through.
- Season the Broth: Stir in the fish sauce and brown sugar. Taste the broth and adjust seasonings as needed for a balanced savory and slightly sweet flavor.
- Assemble the Bowls: Divide the cooked egg noodles evenly among four serving bowls. Ladle the hot curry soup with chicken over the noodles.
- Garnish & Serve: Top each bowl with chopped green onions, fresh cilantro, crispy shallots, and a squeeze of fresh lime juice. Add sliced red chilies or pickled mustard greens if desired for extra flavor and heat.
Notes
- If using dried egg noodles, be sure not to overcook them to keep the texture perfect.
- Vegetarian option: substitute chicken broth with vegetable broth and fish sauce with soy sauce or tamari.
- For extra flavor, marinate the chicken thighs briefly in a little curry paste before cooking.
- Adjust the curry paste quantity to control the spiciness level.
- Crispy shallots add a delightful crunch and texture contrast.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
