Description
Chicken Khao Soi is a rich and flavorful Thai curry noodle soup featuring tender chicken thighs simmered in a fragrant coconut milk and red curry broth. This comforting dish is served over egg noodles and garnished with crispy fried noodles, pickled mustard greens, lime wedges, and fresh herbs, delivering a perfect balance of spicy, sour, and savory flavors.
Ingredients
Scale
For the Soup
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Salt to taste
- Juice of 1 lime
For Serving
- 8 ounces egg noodles, cooked and divided
- Crispy fried noodles (for topping)
- Sliced red onions
- Pickled mustard greens
- Lime wedges
- Chopped cilantro
Instructions
- Prepare the spice base: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste, curry powder, and turmeric. Cook for 1–2 minutes, stirring constantly, until the spices become fragrant.
- Cook the chicken: Add the bite-sized chicken pieces to the pot and stir them until well coated with the spice mixture. Cook for 3–4 minutes until the chicken begins to brown slightly.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a simmer. Then add the coconut milk, fish sauce, and brown sugar. Let the soup simmer gently for 20–25 minutes until the chicken is tender and the flavors meld together.
- Season and finish: Taste the soup and adjust salt as needed. Just before serving, stir in the fresh lime juice to brighten the flavors.
- Serve: Divide cooked egg noodles into serving bowls and ladle the hot curry soup over the noodles. Top each bowl with crispy fried noodles, sliced red onions, pickled mustard greens, lime wedges, and chopped cilantro for a traditional and delectable presentation.
Notes
- To make crispy fried noodles, fry a small portion of cooked egg noodles in hot oil until golden and crunchy.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth. Omit fish sauce or use a plant-based alternative to keep it vegan.
