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

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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.