Chicken Khao Soi Recipe (Thai Curry Noodle Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
1336 kcal
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Course
Main Course
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Cuisine
Thai
Chicken Khao Soi Recipe (Thai Curry Noodle Soup)
Description
This recipe begins by scoring chicken drumsticks to promote even cooking and flavor absorption. A portion of the coconut milk is gently simmered and reduced until thick, then blended with red curry paste and yellow curry powder to create a flavorful curry base. The chicken is added and simmered with the remaining coconut milk, palm sugar, and fish sauce to produce a balanced sweet and savory broth.
Egg noodles play a dual role: some are fried crisp for garnish while the remainder is boiled until al dente, providing contrasting textures. The soup is served with traditional Thai garnishes including pickled mustard greens, sliced shallots, lime wedges, and dried chili flakes, allowing customization of flavor and heat in the final dish.
Khao Soi offers a creamy, layered taste with coconut richness and warm spices from the curry pastes, appealing as both a comforting and vibrant noodle soup.
Leftover broth, chicken, noodles, and garnishes should be stored separately in airtight containers to preserve texture and freshness. Using homemade or reputable red curry paste is recommended for authentic flavor.
Ingredients
MAIN
- 24 fluid ounces coconut milk divided into 10 & 14 floz
- 1.8 ounce red curry paste
- 1.5 tablespoon yellow curry powder
- 4 chicken drumstick
- 3 tablespoons palm sugar
- 3 tablespoons fish sauce
- 30 ounces egg noodles
FOR GARNISHING
- mustard greens add to taste, pickled
- shallot sliced, add to taste
- lime sliced, add to taste
- dried chili flakes add to taste
Instructions
- Wash the drumsticks. Score each drumstick twice. This helps them cook evenly and lets the rich flavors soak in.
- In a wok or pot, simmer 10floz (300ml) of coconut milk over medium heat for about 5 minutes. You’ll know it’s ready when it thickens and the oil begins to separate.
- Stir in the red curry paste and yellow curry powder until the mixture is smooth and well-blended with the reduced coconut milk.
- Add the drumsticks to the curry base. Make sure each piece is evenly coated. Then, pour in the remaining coconut milk.
- Mix in fish sauce and palm sugar. Let the curry simmer gently on low heat for 20–30 minutes. The chicken should be completely cooked through. If the sauce feels too thick, feel free to add a splash of water (about 3.4floz/100ml).
- Heat a generous amount of oil in a separate pan. Fry a small handful of egg noodles until they’re crispy – this should take about 30 seconds. For the remaining noodles, boil them until al dente, then drain well.
- Place a portion of the boiled noodles in a bowl. Ladle the aromatic chicken curry over them. Top with crispy noodles and add seasonings to taste.
Notes
- Score chicken drumsticks to ensure even cooking and deeper flavor penetration.
- Store leftover components—broth, chicken, noodles, garnishes—separately in airtight containers to maintain texture and freshness.
- Use homemade red curry paste or trusted brands like Mae Ploy or Maesri for the best authentic taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1336 kcal
% Daily Value*
| Calories | 1336kcal | 67% |
| Carbohydrates | 166g | 55% |
| Protein | 48g | 96% |
| Fat | 55g | 85% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 248mg | 83% |
| Sodium | 1225mg | 51% |
| Potassium | 1117mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 2178IU | 44% |
| Vitamin C | 3mg | 3% |
| Calcium | 138mg | 14% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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