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
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.
Notes
- For extra depth, use homemade chicken stock instead of store-bought.
- Adjust spice level by adding more curry paste or chili oil.
- If using store-bought fried noodles, skip the frying step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 9 g
- Sodium: 1180 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 85 mg
