Description
Chicken Khao Soi is a flavorful Northern Thai curry noodle soup featuring tender chicken thighs simmered in a rich and aromatic coconut curry broth, served over egg noodles and garnished with fresh herbs and crispy shallots. This comforting dish combines fragrant spices like turmeric and red curry paste with creamy coconut milk, offering a perfect balance of spicy, savory, and tangy flavors.
Ingredients
Scale
Proteins
- 1 lb boneless, skinless chicken thighs
Broth & Curry Base
- 3 cups chicken broth
- 400 ml coconut milk (about 1 can)
- 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
Noodles
- 2 cups egg noodles (fresh or dried)
Garnishes
- 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
- Cook the Noodles: Boil egg noodles according to package directions until al dente. Drain, rinse under cold water, and set aside to prevent sticking.
- Make the Curry Base: Heat vegetable oil in a large pot over medium heat. Sauté the red curry paste and turmeric powder for 2–3 minutes until fragrant, enhancing the aromatic flavors of the spices.
- Add Chicken: Place the chicken thighs into the pot and cook for 3–4 minutes until they are slightly browned on the outside, which helps to lock in the juices.
- Add Liquids & Simmer: Pour in the chicken broth and coconut milk, stirring to combine everything evenly. Bring the mixture to a gentle simmer and cook uncovered for 20–25 minutes, or until the chicken is tender and fully cooked through.
- Season the Broth: Stir in fish sauce and brown sugar, balancing the salty and sweet flavors. Taste and adjust seasonings as needed to suit your preference.
- Assemble the Bowls: Divide the cooked noodles evenly among serving bowls. Ladle the hot curry soup and chicken over the noodles, ensuring a generous amount of broth.
- Garnish & Serve: Top each bowl with chopped green onions, fresh cilantro, crispy shallots, and a squeeze of lime juice for brightness. Add optional sliced red chilies or pickled mustard greens for extra heat and tanginess if desired.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs provide more flavor and tenderness.
- For a vegetarian version, replace chicken broth with vegetable broth and fish sauce with soy sauce or tamari.
- Fresh egg noodles are preferred for authenticity, but dried noodles work well too.
- Adjust the amount of red curry paste according to your spice tolerance.
- Crispy shallots can be found in Asian markets or made at home by frying thinly sliced shallots until golden and crisp.
- Pickled mustard greens add a nice tang and crunch but are optional.
