If you’re looking for an easy yet flavorful Chicken Khao Soi recipe, you’ve come to the right place! This Thai coconut curry noodle soup is a delicious, creamy, and aromatic dish from Northern Thailand. It features tender chicken, fragrant coconut curry broth, and crispy fried noodles, making it a perfect comfort food for any occasion.
This Khao Soi Gai (as it’s known in Thai) is a fusion of Burmese and Thai flavors, blending coconut milk, curry paste, and warm spices into a rich and satisfying dish. Served with lime wedges, pickled mustard greens, shallots, and chili oil, this authentic Thai curry noodle soup offers a perfect balance of spicy, savory, and tangy flavors.
Let’s dive into this Chicken Khao Soi recipe and learn how to make this Northern Thai specialty at home!
Ingredients for Chicken Khao Soi Recipe
The Broth:
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 cups coconut milk
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon turmeric powder
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon paprika (optional, for extra color)
The Chicken:
- 2 boneless, skinless chicken thighs (or chicken drumsticks)
- ½ teaspoon salt
- ½ teaspoon black pepper
The Noodles:
- 8 ounces fresh egg noodles (divided, half for boiling, half for frying)
- 2 cups vegetable oil (for frying)
The Garnishes:
- ¼ cup pickled mustard greens, chopped
- ¼ cup shallots, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 lime, cut into wedges
- 1 teaspoon chili oil or chili flakes
- ¼ cup crispy fried onions (optional)
How to Make Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
1: Prepare the Chicken
- Season the chicken thighs with salt and black pepper.
- Heat a large pot over medium heat and add vegetable oil.
- Sear the chicken for about 3-4 minutes on each side until lightly browned. Remove from the pot and set aside.
2: Cook the Aromatic Base
- In the same pot, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the red curry paste and curry powder. Stir well and cook for 1-2 minutes until the spices release their aroma.
3: Make the Coconut Curry Broth
- Pour in the coconut milk and stir to combine with the curry paste. Let it simmer for about 2 minutes.
- Add the chicken broth, soy sauce, fish sauce, turmeric powder, brown sugar, and paprika. Stir everything well.
- Return the seared chicken to the pot and let it simmer for about 20 minutes over low heat until the chicken is tender and infused with the flavors of the broth.
4: Prepare the Noodles
- Bring a pot of water to a boil. Cook half of the egg noodles according to package instructions (usually about 2-3 minutes). Drain and set aside.
- In a separate pan, heat vegetable oil over medium-high heat.
- Fry the remaining half of the egg noodles in batches until golden and crispy. Drain on paper towels and set aside.
5: Assemble the Chicken Khao Soi
- Divide the boiled egg noodles into serving bowls.
- Pour the hot coconut curry broth over the noodles.
- Place the cooked chicken on top.
- Garnish with crispy fried noodles, pickled mustard greens, sliced shallots, fresh cilantro, green onions, lime wedges, and chili oil.
Variations of Chicken Khao Soi Recipe
- Spicy Chicken Khao Soi: Add extra red curry paste or a teaspoon of chili oil for more heat.
- Vegetarian Khao Soi: Replace the chicken with tofu and use vegetable broth instead of chicken broth.
- Beef Khao Soi: Substitute chicken with slow-cooked beef chunks for a richer, meatier version.
- Gluten-Free Khao Soi: Use rice noodles instead of egg noodles and ensure all sauces used are gluten-free.
Cooking Notes for Chicken Khao Soi
- Adjust the consistency of the broth by adding more coconut milk for a creamier texture or more broth for a lighter soup.
- The key to authentic Thai coconut curry noodle soup is balancing sweet, savory, and spicy flavors—taste and adjust seasonings as needed.
- If you prefer a thicker soup, simmer for an extra 5 minutes to reduce the liquid.
Serving Suggestions for Chicken Khao Soi
- Serve with extra lime wedges for a burst of citrusy flavor.
- Pair with a Thai papaya salad for a refreshing contrast.
- Enjoy with Thai iced tea or coconut water for a complete meal.
- Serve with extra crispy noodles on the side for added crunch.
Tips for the Best Chicken Khao Soi Recipe
- Use bone-in chicken thighs for extra depth of flavor in the broth.
- For extra crispiness, fry the noodles in small batches to ensure even browning.
- Marinate the chicken in soy sauce and curry powder for 15 minutes before cooking for richer flavor.
- For a more authentic taste, make your own red curry paste using fresh ingredients like dried chilies, lemongrass, galangal, and garlic.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving):
- Calories: ~550-650 kcal
- Protein: ~25-30g
- Sodium: ~800mg
- Fat: ~30-40g
FAQs
1. Can I make Khao Soi in advance?
Yes! The broth can be made ahead of time and stored in the refrigerator for up to 2 days.
2. What type of noodles are best for Khao Soi?
Fresh egg noodles are traditionally used, but you can substitute with wheat noodles or even ramen noodles if unavailable.
3. Can I freeze Chicken Khao Soi?
The broth and chicken can be frozen for up to 3 months. However, avoid freezing the noodles, as they may become mushy when reheated.
Conclusion
This Chicken Khao Soi recipe is a must-try Thai coconut curry noodle soup that brings together bold flavors, creamy textures, and crunchy toppings. With easy-to-follow steps and readily available ingredients, you can make this Northern Thai specialty right in your kitchen.
Try this authentic Thai curry noodle soup today, and enjoy the warmth and richness of homemade Chicken Khao Soi! 🍜🔥
Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
- Total Time: 45 minutes
Description
If you’re looking for an easy yet flavorful Chicken Khao Soi recipe, you’ve come to the right place! This Thai coconut curry noodle soup is a delicious, creamy, and aromatic dish from Northern Thailand. It features tender chicken, fragrant coconut curry broth, and crispy fried noodles, making it a perfect comfort food for any occasion.
This Khao Soi Gai (as it’s known in Thai) is a fusion of Burmese and Thai flavors, blending coconut milk, curry paste, and warm spices into a rich and satisfying dish. Served with lime wedges, pickled mustard greens, shallots, and chili oil, this authentic Thai curry noodle soup offers a perfect balance of spicy, savory, and tangy flavors.
Let’s dive into this Chicken Khao Soi recipe and learn how to make this Northern Thai specialty at home!
Ingredients
The Broth:
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 cups coconut milk
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon turmeric powder
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon paprika (optional, for extra color)
The Chicken:
- 2 boneless, skinless chicken thighs (or chicken drumsticks)
- ½ teaspoon salt
- ½ teaspoon black pepper
The Noodles:
- 8 ounces fresh egg noodles (divided, half for boiling, half for frying)
- 2 cups vegetable oil (for frying)
The Garnishes:
- ¼ cup pickled mustard greens, chopped
- ¼ cup shallots, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 lime, cut into wedges
- 1 teaspoon chili oil or chili flakes
- ¼ cup crispy fried onions (optional)
Instructions
1: Prepare the Chicken
- Season the chicken thighs with salt and black pepper.
- Heat a large pot over medium heat and add vegetable oil.
- Sear the chicken for about 3-4 minutes on each side until lightly browned. Remove from the pot and set aside.
2: Cook the Aromatic Base
- In the same pot, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the red curry paste and curry powder. Stir well and cook for 1-2 minutes until the spices release their aroma.
3: Make the Coconut Curry Broth
- Pour in the coconut milk and stir to combine with the curry paste. Let it simmer for about 2 minutes.
- Add the chicken broth, soy sauce, fish sauce, turmeric powder, brown sugar, and paprika. Stir everything well.
- Return the seared chicken to the pot and let it simmer for about 20 minutes over low heat until the chicken is tender and infused with the flavors of the broth.
4: Prepare the Noodles
- Bring a pot of water to a boil. Cook half of the egg noodles according to package instructions (usually about 2-3 minutes). Drain and set aside.
- In a separate pan, heat vegetable oil over medium-high heat.
- Fry the remaining half of the egg noodles in batches until golden and crispy. Drain on paper towels and set aside.
5: Assemble the Chicken Khao Soi
- Divide the boiled egg noodles into serving bowls.
- Pour the hot coconut curry broth over the noodles.
- Place the cooked chicken on top.
- Garnish with crispy fried noodles, pickled mustard greens, sliced shallots, fresh cilantro, green onions, lime wedges, and chili oil.
Notes
- Adjust the consistency of the broth by adding more coconut milk for a creamier texture or more broth for a lighter soup.
- The key to authentic Thai coconut curry noodle soup is balancing sweet, savory, and spicy flavors—taste and adjust seasonings as needed.
- If you prefer a thicker soup, simmer for an extra 5 minutes to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550-650 kcal
- Sodium: 800mg
- Fat: 30-40g
- Protein: 25-30g