Description
Chicken Khao Soi is a vibrant and flavorful Northern Thai coconut curry noodle soup featuring tender chicken thighs simmered in a rich blend of red curry paste, turmeric, and coconut milk. Served over soft egg noodles and topped with crispy fried noodles, pickled mustard greens, red onions, and fresh cilantro, this hearty soup offers a perfect balance of spicy, sour, and savory flavors.
Ingredients
Scale
For the Soup
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Salt to taste
- Juice of 1 lime
For the Noodles and Garnishes
- 8 ounces egg noodles, cooked and divided
- Crispy fried noodles (for topping)
- Sliced red onions (for garnish)
- Pickled mustard greens (for garnish)
- Lime wedges (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Prepare the Spice Base: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste, curry powder, and turmeric. Cook for 1–2 minutes, stirring constantly, until the spices become fragrant and blend well.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot and stir thoroughly to coat them in the spice mixture. Cook for 3–4 minutes, allowing the chicken to brown slightly on all sides to develop flavor.
- Add Liquids and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Then add the coconut milk, fish sauce, and brown sugar. Stir well to combine all ingredients.
- Simmer for Tenderness: Allow the soup to simmer gently for 20–25 minutes, letting the chicken cook through and the flavors meld together beautifully. Taste and adjust the seasoning with salt as needed.
- Finish with Lime Juice: Just before serving, stir in the fresh lime juice to brighten the soup’s flavors.
- Serve: Divide the cooked egg noodles into serving bowls. Ladle the hot soup over the noodles. Top each bowl with crispy fried noodles, sliced red onions, pickled mustard greens, lime wedges, and chopped cilantro for a harmonious and flavorful presentation.
Notes
- To make crispy fried noodles, fry a small portion of cooked egg noodles in hot oil until golden brown and crunchy.
- For a vegetarian version, substitute chicken with tofu, use vegetable broth instead of chicken broth, and replace fish sauce with a plant-based alternative like soy sauce or tamari.
