Name: Chicken Khao Soi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cups coconut milk; 2 cups chicken broth; 3 tbsp red curry paste; 2 tbsp yellow curry powder; 1 tbsp vegetable oil; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tsp sugar; 1 tbsp lime juice; 10 oz fresh egg noodles; 1 cup bean sprouts; ½ cup sliced shallots; ½ cup chopped cilantro; ¼ cup chopped green onions; 1 lime, cut into wedges; 1 cup vegetable oil for frying noodles; Salt, to taste

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Prepare to fall head over heels for Chicken Khao Soi, the soul-warming Northern Thai noodle soup that’s like getting a hug in a bowl. Imagine slurpable fresh egg noodles hiding beneath a golden, creamy coconut curry, loaded with juicy chicken and topped with an irresistible tangle of crispy fried noodles. Each spoonful is bursting with layers of flavor—spicy, tangy, and rich—balanced by fresh herbs and a squeeze of lime. If you love meals that are both exciting and comforting, Chicken Khao Soi will become your new crave-worthy favorite.

Ingredients You’ll Need

The beauty of Chicken Khao Soi lies in simple ingredients coming together to create something unforgettable. Each component plays a starring role in either building the broth’s complexity or adding color and crunch at the finish. Here’s what you’ll need, plus a few chef’s tips along the way!

Chicken Thighs: Tender, juicy, and ideal for soaking up the curry flavors—dark meat truly shines here.
Coconut Milk: Provides that signature creamy sweetness; full-fat is best for richness.
Chicken Broth: The savory backdrop; if you can, go homemade for deeper flavor.
Red Curry Paste: This is your shortcut to fragrant, fiery, complex aromatics in seconds.
Yellow Curry Powder: Adds earthy depth and that lush, sunshiny color.
Vegetable Oil: For sautéing the curry paste & powder, plus frying noodles until super crispy.
Fish Sauce: Delivers essential salty, umami character—don’t skip it!
Soy Sauce: Deepens the savoriness with its aged, salty notes.
Sugar: Balances spice and salt, so the broth tastes complete and rounded.
Lime Juice: Brings the perfect acidic pop that wakes up the whole dish.
Egg Noodles: Half get boiled for a chewy bite, half become that signature crispy-topped flourish.
Bean Sprouts: For crunch and a refreshing, clean finish.
Shallots: Thinly sliced, they add gentle bite and sweetness when sprinkled on top.
Cilantro: Chopped fresh leaves bring color and a fresh, herbal note.
Green Onions: Finish with a scatter for a burst of flavor and color.
Lime Wedges: A squeeze at the table makes all the flavors sing.
Salt: Taste and adjust at the end—just a pinch can make all the difference!

How to Make Chicken Khao Soi

Step 1: Sauté Aromatics and Curry

Start by heating your vegetable oil in a large, heavy-bottomed pot over medium heat. Once shimmering, toss in the red curry paste and yellow curry powder. Stir for 1 to 2 minutes until the kitchen smells amazing and the paste is sizzling—this is where the bold flavors begin.

Step 2: Bloom the Coconut Milk

Pour in half the coconut milk and let it cook, stirring often, for 2 to 3 minutes. It’ll thicken slightly and the oils begin to separate. This technique “blooms” the spices and gives your Chicken Khao Soi its unmistakable creaminess and aroma.

Step 3: Add and Brown the Chicken

Stir the chicken thigh pieces into your bubbling curry coconut mixture. Cook until there’s no more pink on the outside—this seals in juicy tenderness and infuses the chicken with all those bold flavors.

Step 4: Build the Broth

Add your chicken broth, the remaining coconut milk, fish sauce, soy sauce, and sugar. Mix well and bring to a gentle simmer. Cover partially and cook for 15 to 20 minutes so the chicken becomes meltingly tender and all the flavors meld into a lush, velvety broth.

Step 5: Boil and Fry the Noodles

While your soup bubbles away, cook half the egg noodles in boiling water according to the package directions, then drain well. For the classic Chicken Khao Soi crunch, heat oil in a deep pan and fry a small portion of noodles until they’re puffy and golden; drain on paper towels. These crispy noodles are a must for authentic texture!

Step 6: Finish the Soup with Fresh Flavor

Stir in the lime juice and give the broth a taste—add salt if needed. The soup should be creamy, a little tangy, and bursting with spice and warmth. If you like it hotter, a swirl of chili oil is a delicious move here.

Step 7: Assemble and Serve

Divide the boiled noodles into bowls. Ladle over the steaming Chicken Khao Soi soup, making sure each serving gets plenty of chicken. Pile on the crispy fried noodles and all your favorite garnishes: bean sprouts, sliced shallots, cilantro, and green onions. Serve lime wedges on the side for that fresh, final squeeze.

How to Serve Chicken Khao Soi

Garnishes

The secret to a truly unforgettable bowl of Chicken Khao Soi is in the garnishing! You’ll want a combination of fresh, crunchy, and tangy toppings. Classic choices include a handful of bean sprouts, a generous scoop of sliced shallots, and a shower of fresh cilantro and green onions. Don’t forget an extra mound of crispy fried noodles right on top. For the finishing touch, lime wedges on the side let each person create their perfect balance of flavors at the table.

Side Dishes

While Chicken Khao Soi is more than satisfying on its own, you can round out the meal with light accompaniments. Try a simple cucumber salad with a splash of rice vinegar or some pickled mustard greens for extra tang. If you’re craving something heartier, sticky rice or Thai-style grilled chicken wings fit right in. Whatever you choose, keep it fresh and vibrant to complement the warmth of the curry soup.

Creative Ways to Present

Elevate your Chicken Khao Soi by serving it in beautiful deep bowls with piping hot ladlefuls of broth poured at the table—the dramatic clouds of steam will thrill your guests. For a personal touch, offer a little garnish bar, so everyone can tailor their own toppings. Or, serve in small portions as part of a larger Thai-inspired dinner party for an impressive, interactive experience.

Make Ahead and Storage

Storing Leftovers

Cool leftover Chicken Khao Soi to room temperature, then transfer the soup and chicken to an airtight container and refrigerate for up to three days. Store boiled noodles and garnishes separately to keep everything fresh and prevent sogginess. Keeping the broth on its own means you’ll always have a quick, flavor-packed meal ready to go.

Freezing

Chicken Khao Soi freezes beautifully—as long as you hold back the noodles and fresh toppings. Pour cooled curry soup with chicken into a freezer-safe container and freeze for up to two months. When cravings hit, simply thaw, add fresh noodles and garnishes, and you’re back in Chiang Mai, no passport required.

Reheating

Gently reheat the soup and chicken over medium heat on the stove until hot, stirring occasionally for even warming. If the curry thickens in the fridge, just add a splash of water or broth to reach your desired consistency. Boil or fry fresh noodles and prep your garnishes for that just-made flavor and signature crunch.

FAQs

What does Chicken Khao Soi taste like?

Chicken Khao Soi delivers a beautiful balance of creamy coconut, aromatic spices, tender chicken, and a spectrum of textures—think soft noodles, crispy fried toppings, fresh herbs, and pops of tangy lime. The broth is rich and warming but never heavy; you get sweet, salty, sour, and spicy in every bite.

Can I make Chicken Khao Soi vegetarian?

Absolutely! Swap the chicken for tofu or your favorite plant-based protein, and use vegetable broth instead of chicken broth. Just skip the fish sauce or use a vegetarian version to keep all the classic Thai flavors while making your bowl 100% meatless.

How can I control the spice level?

It’s easy to adjust the heat to your liking. Add more or less red curry paste depending on your spice tolerance, and finish with chili oil or fresh chili slices at the table for those who like it fiery. If you’re serving kids, just start light and let everyone customize their own bowls.

Do I have to fry the noodles?

Frying a handful of noodles for topping is traditional, but you can use store-bought crispy noodles for a shortcut. If you’re avoiding fried foods, feel free to skip this step—the soup is still delicious, though you’ll miss out on that classic Khao Soi crunch.

What’s the best way to make Chicken Khao Soi in advance?

Prep the broth and chicken up to two days ahead and store them in the fridge. Cook the noodles and prepare your garnishes fresh when serving for the best texture and flavor. If you need to save time, fried noodles can be made a few hours ahead and kept crisp at room temperature.

Final Thoughts

If you’re looking for a dinner that dazzles your taste buds and brings the joy of Thai street food right to your kitchen, give Chicken Khao Soi a go. There’s nothing quite like the combination of silky noodles, vibrant toppings, and that addictive curry-laced broth. Try it, share it, and let it become a comfort food tradition in your home!

Chicken Khao Soi Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Thai dish, Chicken Khao Soi is a rich coconut curry soup with tender chicken, served over egg noodles and topped with crispy noodles and fresh herbs. This recipe balances sweet, spicy, and tangy flavors for a satisfying meal.

Ingredients

Scale

Main Soup:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups coconut milk
2 cups chicken broth
3 tbsp red curry paste
2 tbsp yellow curry powder
1 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp soy sauce
2 tsp sugar
1 tbsp lime juice

Toppings:

10 oz fresh egg noodles
1 cup bean sprouts
½ cup sliced shallots
½ cup chopped cilantro
¼ cup chopped green onions
1 lime, cut into wedges
1 cup vegetable oil for frying noodles
Salt, to taste

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Instructions

Saute Aromatics: Heat vegetable oil in a large pot, saute red curry paste and curry powder until fragrant.
Cook Chicken: Add half of the coconut milk and chicken, then pour in broth, remaining coconut milk, fish sauce, soy sauce, and sugar. Simmer until chicken is tender.
Prepare Noodles: Boil half of the egg noodles, fry the remaining noodles until crispy.
Finish Soup: Add lime juice to the curry soup, adjust seasoning, and assemble bowls with noodles, soup, and toppings.