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Lunch/Dinners

Chicken Khao Soi

TIME

50 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

850 kcal

CARBS

70 g

PROTEIN

49 g

FAT

43 g

Z Chicken Khao Soi

About this recipe

Khao soi is a beloved curry noodle soup of Northern Thailand, especially Chiang Mai. Its precise origins are uncertain; researchers discuss the region’s layered food traditions and cultural exchanges rather than a single settled origin story. This chicken version pairs coconut curry broth with egg noodles and classic tangy, crunchy garnishes.

WHY YOU’LL LOVE IT

The coconut curry broth is rich, aromatic, and gently spicy. Tender chicken and soft noodles make each bowl hearty and satisfying. Crispy noodles, lime, shallots, and pickled mustard greens add a bright, crunchy finish.

Ingredients

  • 12 oz dried egg noodles, divided (340 g)
  • 2 tbsp neutral oil, such as canola oil (1 fl oz / 30 ml), plus more for frying the noodles
  • 3 tbsp Thai red curry paste (about 1½ oz / 45 g)
  • 1 tbsp curry powder (about 0.2 oz / 8 g)
  • 1 tsp ground turmeric (about 2 g)
  • 1½ lb boneless, skinless chicken thighs, cut into large pieces (680 g)
  • 1 can full-fat coconut milk (13.5 fl oz / 400 ml)
  • 3 cups low-sodium chicken broth (24 fl oz / 720 ml)
  • 2 tbsp fish sauce (1 fl oz / 30 ml)
  • 1 tbsp packed light brown sugar (about 0.5 oz / 14 g)
  • ½ cup thinly sliced pickled mustard greens, rinsed and drained (about 2 oz / 55 g)
  • 2 shallots, thinly sliced (about 2 oz / 55 g)
  • 1 lime, cut into wedges (about 2 oz / 55 g)
  • 2 tbsp chopped fresh cilantro (about 5 g)
  • 1–2 tsp chili oil, for serving, optional (5–10 ml)

Preparation

  1. Cook 8 oz (225 g) of the egg noodles according to package directions. Drain, rinse briefly with cool water, and set aside.
  2. To make the crispy noodle topping, heat about 1 inch (2.5 cm) of neutral oil in a small saucepan to 350°F (175°C). Fry the remaining 4 oz (115 g) of noodles in small batches for 30–60 seconds, until crisp and lightly golden. Drain on a paper towel-lined plate.
  3. In a large pot, heat 2 tbsp neutral oil over medium heat. Add the curry paste, curry powder, and turmeric. Cook for 1–2 minutes, stirring, until fragrant.
  4. Add the chicken and stir to coat it in the curry mixture. Pour in the coconut milk and chicken broth. Bring to a gentle simmer, then cook uncovered for 20–25 minutes, until the chicken is tender and reaches 165°F (74°C).
  5. Stir in the fish sauce and brown sugar. Taste the broth and adjust the seasoning if needed.
  6. Divide the cooked noodles among four bowls. Ladle the chicken and curry broth over them. Top each bowl with crispy noodles, pickled mustard greens, shallots, cilantro, and chili oil. Serve with lime wedges.

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