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

Scale

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