If you’re craving a bowl that’s bursting with exotic flavors, creamy richness, and a wonderful mix of textures, this Chicken Khao Soi Recipe is exactly what you need. This vibrant Northern Thai curry noodle soup perfectly balances the warmth of red curry and turmeric with the silky goodness of coconut milk, paired with tender chicken thighs and soft egg noodles. What makes it truly special is the harmony of bold spices, that fresh lime zing, and the crispy shallots that add a delightful crunch. Whether you’re new to Thai cuisine or a seasoned fan, this dish will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The magic of this Chicken Khao Soi Recipe lies in the simplicity and quality of its ingredients. Each component plays a crucial role, from the creamy coconut milk that enriches the broth to the turmeric powder that adds a beautiful golden hue and earthy flavor. Red curry paste brings spices alive, while fresh garnishes elevate every bite.
- Boneless, skinless chicken thighs: Juicy and tender, they soak up all the curry flavors beautifully.
- Chicken broth: Adds depth and richness to the soup base for a satisfying savory profile.
- Coconut milk: Gives the dish its signature creaminess and tropical sweetness.
- Egg noodles: Soft and comforting noodles create the perfect foundation for this soup.
- Vegetable oil: Helps to gently sauté the curry paste without overpowering its flavor.
- Red curry paste: The heart of the dish, it’s spicy, aromatic, and packed with traditional Thai seasonings.
- Turmeric powder: Provides a warm color and subtle earthy notes that complement the curry.
- Fish sauce: Adds savory umami; substitute with soy sauce for a vegetarian twist.
- Brown sugar: Balances the spices with a touch of sweetness.
- Lime wedges: Brighten each bowl with refreshing acidity.
- Green onions: Fresh and mild, they add a subtle crunch and color contrast.
- Fresh cilantro: Offers an herbal brightness that lifts the dish.
- Crispy shallots: Give a delightful crunch and slight sweetness on top.
- Optional – sliced red chilies and pickled mustard greens: For those who want extra heat or tangy textures.
How to Make Chicken Khao Soi Recipe
Step 1: Cook the Noodles
To start this Chicken Khao Soi Recipe, simply boil your egg noodles according to the package directions until they’re perfectly al dente. Rinse them to stop the cooking process and set them aside. These noodles are your cozy bed for the rich curry, so making sure they have just the right bounce is key.
Step 2: Make the Curry Base
Heat vegetable oil in a large pot over medium heat to awaken all those natural flavors. Then add the red curry paste along with turmeric powder. Sauté them gently for 2 to 3 minutes until you smell that intoxicating fragrance — this step really builds the foundation for your soup’s character.
Step 3: Add Chicken
Now it’s time to add the star protein: the chicken thighs. Cook them for about 3 to 4 minutes, just until they get a slight golden brown on the outside. This simple browning adds a wonderful layer of complexity to the final dish.
Step 4: Add Liquids and Simmer
Pour in the chicken broth and coconut milk, stirring everything together so those amazing flavors mingle. Bring to a gentle simmer and let it cook for 20 to 25 minutes until the chicken is tender and cooked through. Patience here pays off with a rich, flavorful curry broth.
Step 5: Season the Broth
The secret to balanced flavor is seasoning. Stir in fish sauce and brown sugar to round out the curry’s taste with salty umami and subtle sweetness. Give it a quick taste and tweak these seasonings if you want a bit more depth or sweetness — it’s all about what makes your palate happiest.
Step 6: Assemble the Bowls
Divide the cooked noodles into your favorite serving bowls. Ladle the hot curry soup and chicken over the top, making sure each bowl gets a generous scoop of both broth and tender meat — this is where everything comes together beautifully.
Step 7: Garnish and Serve
Finish your Chicken Khao Soi Recipe with the fresh, crunchy garnishes. Sprinkle chopped green onions, fresh cilantro, and crispy shallots on top. Add a squeeze of lime juice for that lively brightness and, if you like it spicy or tangy, toss in sliced red chilies or pickled mustard greens. Each bowl will be a symphony of textures and flavors!
How to Serve Chicken Khao Soi Recipe
Garnishes
Garnishes are what give this dish its charm and contrasts. The fresh cilantro and green onions introduce herbal and grassy notes, while crispy shallots add a satisfyingly crunchy finish. Don’t underestimate the squeeze of lime — it cuts through the richness, balancing every spoonful.
Side Dishes
This Chicken Khao Soi Recipe shines on its own, but pairing it with light side dishes like a crisp cucumber salad or pickled vegetables can offer a refreshing counterpoint. Simple jasmine rice also pairs well if you want a heartier meal beyond the noodles.
Creative Ways to Present
For a fun twist, serve this soup in small bowls as part of a Thai-inspired tapas spread, letting guests customize their garnishes. Alternatively, try layering the noodles and curry in clear mugs for an eye-catching presentation that displays the vibrant colors and textures beautifully.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Chicken Khao Soi Recipe, store the curry soup and noodles separately in airtight containers in the fridge. This prevents the noodles from getting mushy and keeps everything fresh for up to 3 days.
Freezing
You can freeze the curry broth and chicken easily, but avoid freezing the noodles as they will lose their texture. Refrigerate the noodles and add fresh ones when reheating for the best experience.
Reheating
When ready to enjoy again, gently reheat the curry base on the stovetop until warm, then add freshly cooked noodles. This simple step restores the comforting texture and ensures every bite tastes just like freshly made.
FAQs
Can I use chicken breast instead of thighs?
You can substitute chicken breast if you prefer, but thighs remain juicier and more flavorful after simmering. If using breast, watch the cooking time closely to avoid dryness.
Is there a vegetarian version of this Chicken Khao Soi Recipe?
Absolutely! Swap the chicken broth for vegetable broth and use tofu or mushrooms instead of chicken. Replace fish sauce with soy sauce and you still get all the amazing flavors.
Can I make the curry paste from scratch?
Yes, making your own red curry paste is a rewarding project that lets you adjust spice levels and ingredients, though good quality store-bought paste works perfectly for quick cooking.
What noodles work best for Khao Soi?
Fresh egg noodles are traditional and ideal, but dried egg noodles or even ramen noodles can work in a pinch. Just be sure to cook to al dente for the best texture.
How spicy is this Chicken Khao Soi Recipe?
The heat level mostly depends on the red curry paste used and optional garnishes. You can control the spice by adjusting these components to suit your preference.
Final Thoughts
This Chicken Khao Soi Recipe holds a special place in my heart because of how effortlessly it captures the essence of Northern Thai cuisine in a comforting bowl. It’s a wonderful dish to cook on a weekend or to impress friends with something exotic and delicious made from scratch. Give it a try, and I promise you’ll keep coming back for those warm, fragrant, and joyfully rich flavors!
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 rich and flavorful Northern Thai curry noodle soup featuring tender chicken thighs simmered in a fragrant coconut milk and red curry broth, served over egg noodles and garnished with fresh herbs and crispy shallots. This comforting dish combines creamy, spicy, and tangy flavors for an authentic taste experience.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs
Broth & Curry
- 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 & Garnishes
- 2 cups egg noodles (fresh or dried)
- 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 with cold water to stop cooking, and set aside to keep warm.
- 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 to release the spices’ aromatic oils.
- Add Chicken: Add the boneless, skinless chicken thighs to the pot. Cook for 3–4 minutes stirring occasionally until the chicken pieces are slightly browned on all sides.
- Add Liquids & Simmer: Pour in the chicken broth and coconut milk. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and cook for 20–25 minutes, or until the chicken is tender and thoroughly cooked through.
- Season the Broth: Stir in the fish sauce and brown sugar. Taste the broth and adjust the seasoning as desired, balancing saltiness and sweetness.
- Assemble the Bowls: Divide the cooked egg noodles evenly among serving bowls. Ladle the hot curry soup and chicken over the noodles.
- Garnish & Serve: Top each bowl with chopped green onions, fresh cilantro, and crispy shallots. Squeeze fresh lime juice over the top for brightness. Add optional sliced red chilies or pickled mustard greens according to your preference for extra flavor and texture.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use soy sauce instead of fish sauce.
- Use fresh turmeric powder for a more vibrant color and flavor if available.
- Crispy shallots can be found pre-made in Asian grocery stores or made at home by thinly slicing shallots and frying until golden.
- Adjust the heat level by controlling the amount of red curry paste and adding fresh chilies to taste.
- Egg noodles can be swapped for rice noodles if preferred, but cooking times will vary.
