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
Scale
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.
