Description
Chicken Khao Soi is a flavorful Thai coconut curry noodle soup made with tender chicken thighs simmered in a fragrant blend of red curry paste, curry powder, and turmeric. Served over egg noodles and topped with crispy fried noodles, pickled mustard greens, red onions, lime wedges, and fresh cilantro, this dish beautifully balances creamy, spicy, and tangy flavors for a comforting and satisfying meal.
Ingredients
Scale
Chicken and Curry Base
- 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
Soup Ingredients
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
Noodles and Garnishes
- 8 ounces egg noodles, cooked and divided
- Juice of 1 lime
- Salt to taste
- 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 Curry 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 release their aroma.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot and stir to coat them evenly with the spiced oil. Cook for 3–4 minutes until the chicken begins to brown slightly on the outside.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a gentle simmer. Add the coconut milk, fish sauce, and brown sugar. Stir well and continue simmering for 20–25 minutes until the chicken is tender and the flavors meld together.
- Season and Finish: Taste the soup and add salt to your preference. Just before serving, stir in the lime juice for a fresh and tangy finish.
- Serve: Divide the cooked egg noodles into serving bowls. Ladle the hot chicken curry soup over the noodles. Garnish with crispy fried noodles, sliced red onions, pickled mustard greens, lime wedges, and chopped cilantro for an authentic presentation and extra flavor.
Notes
- You can make crispy noodles by frying a small portion of the egg noodles in hot oil until they turn golden and crunchy.
- For a vegetarian version, replace chicken with tofu and chicken broth with vegetable broth. Skip the fish sauce or substitute it with a plant-based alternative like soy sauce or tamari.
