Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 - 6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Description
Chicken Khao Soi combines coconut milk blended with roasted red peppers, red curry paste, fresh ginger, and chili powder to create a flavorful broth. Garlic and shallots are first sautéed to build aroma before adding the curry paste and spices. Chicken thighs simmer gently in this rich broth alongside chicken stock, fish sauce, soy sauce, and brown sugar for depth and seasoning. After shredding the cooked chicken, lime juice is added to brighten the soup. Soft chow mein noodles complement the creamy, spicy curry broth. The dish is finished with fresh garnishes like thinly sliced red onion, bean sprouts, cilantro, and lime wedges to add freshness, crunch, and acidity.
This soup offers a comforting, hearty meal with layers of flavor typical to Northern Thai cuisine. Serve it as a main course with lime wedges on the side to adjust tanginess to taste.
Ingredients
- 1 Chow Mein noodles 6-ounce package, stir-fry
- 1 coconut milk 13.5-ounce can
- ¾ cup roasted red pepper drained, jarred
- 1 ½ tablespoons canola oil
- 3 cloves garlic minced
- 2 shallot diced
- 3 tablespoons red curry paste
- 1 ½ tablespoons ginger freshly grated
- 2 teaspoons chili powder
- 3 cups chicken stock
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce reduced sodium
- 2 teaspoons brown sugar
- 2 tablespoons lime juice freshly squeezed
For the toppings
- ½ red onion thinly sliced, small
- ½ cup bean sprout
- ½ cup cilantro leaves
- 1 lime cut in wedges
Instructions
- Cook noodles according to package instructions; set aside.
- Combine coconut milk and red bell peppers in blender until smooth; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
- Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
- Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.
- Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
- Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.
User Reviews
Overall Rating
4.9
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