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Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
4.9 from 93 votes

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Chicken Khao Soi is a rich Thai coconut curry noodle soup featuring tender chicken thighs simmered in a fragrant broth made from coconut milk, red curry paste, ginger, and roasted red peppers. Served with soft chow mein noodles and fresh garnishes like red onion, bean sprouts, cilantro, and lime wedges, this soup balances creamy, spicy, and tangy flavors with diverse textures.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 - 6 servings
Course: Main Course, Soup
Cuisine: Asian

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

    Cup of Yum
  1. Cook noodles according to package instructions; set aside.
  2. Combine coconut milk and red bell peppers in blender until smooth; set aside.
  3. 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.
  4. Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
  5. Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
  6. 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.
  7. Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
  8. Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.