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Chicken Khao Soi

chicken khao soi Serving

An authentic Northern Thai coconut curry noodle soup with tender chicken, aromatic spices, and a signature contrast of soft and crispy egg noodles.

 

Ingredients

Scale
  • 1 pound egg noodles or wonton noodles
  • Neutral cooking oil, for frying
  • 1/2 cup Khao Soi curry paste
  • 1 1/2 pounds boneless chicken thighs or drumsticks
  • 1 (13.5-ounce) can coconut milk
  • 3 cups low-sodium chicken stock
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons brown sugar
  • 8 ounces mushrooms, sliced
  • 2 to 6 dried chilies, soaked and deseeded
  • 1 teaspoon salt
  • 1 tablespoon fresh turmeric, grated
  • 1 tablespoon coriander seeds
  • 1 tablespoon curry powder
  • 2 ounces shallots, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 1 tablespoon water

Instructions

  1. Fry a small handful of noodles in hot oil until crispy; drain on paper towels.
  2. Cook remaining noodles according to package directions; drain and set aside.
  3. If making homemade paste, blend all paste ingredients until smooth.
  4. Heat 2 tablespoons oil with some coconut cream until bubbling, then add curry paste and cook 2-3 minutes until fragrant.
  5. Add remaining coconut milk and chicken stock, stirring to combine.
  6. Add chicken and mushrooms, simmer 25-30 minutes until chicken is tender.
  7. Season with soy sauce, fish sauce, and sugar to taste.
  8. Divide cooked noodles among bowls, ladle hot curry over, and top with crispy noodles.
  9. Serve with lime wedges, sliced shallots, fresh herbs, and other traditional accompaniments.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods. For best results, prepare the curry a day ahead to allow flavors to develop fully.

Nutrition

Keywords: Khao soi, Thai curry soup, coconut curry noodles, Northern Thai cuisine, Chiang Mai curry