Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
689 kcal
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Course
Main Course
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Cuisine
Thai
Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Description
This recipe starts by making a khao soi paste blending bird's eye chilies, shallots, garlic, ginger, cilantro, lime zest, turmeric, coriander, curry powder, and shrimp paste into a fragrant base. Chicken thighs are browned and then simmered in a broth that combines the curry paste, red curry paste, brown sugar, chicken stock, coconut milk, and fish sauce, creating a creamy, spicy curry soup.
The soup is served over cooked thick egg noodles, topped with crispy fried noodles, thinly sliced shallots, lime wedges for acidity, pickled mustard greens for tangy crunch, cilantro, and Thai chili paste for added spice. The combination creates a layered, vibrant flavor profile with creamy, spicy, sour, and crunchy elements typical of Northern Thai cuisine.
This dish is often enjoyed as a hearty, flavorful main course, balancing rich coconut curry with fresh and pickled garnishes to brighten the broth. It provides a complex taste experience with soft noodles and tender chicken pieces.
The preparation of the fresh curry paste is key to an authentic flavor. The garnishes add texture and contrast and can be adjusted to taste. Nutritional information excludes the garnishes. This soup can be served as a standalone meal.
Ingredients
For the khao soi paste:
- 2 bird's eye chili Thai
- 2 shallot medium
- 6 cloves garlic
- 1-inch piece ginger (peeled and sliced)
- 1/4 cup cilantro (stems and leaves, rinsed)
- lime zest of 1
- 2 teaspoons Turmeric ground
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 2 tablespoons shrimp paste (Thai, filipino, or Chinese shrimp pastes will all work; can substitute laksa paste)
For the soup:
- 2 tablespoons vegetable oil
- 1 pound chicken thighs sliced, boneless, skinless
- 2 tablespoons Thai red curry paste
- 4 cups chicken stock low sodium
- 2 teaspoons brown sugar
- 14 ounces coconut milk unsweetened
- 3 tablespoons fish sauce (or to taste)
- 1 pound egg noodles thick wonton noodles work well, fresh, Chinese
To garnish:
- shallots thinly sliced
- lime wedges
- pickled mustard stems or pickled mustard greens
- crispy noodles
- cilantro chopped
- Thai chili paste (Nam Prik Pao)
Instructions
- Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
- Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
- Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
- Meanwhile, cook the noodles according to package instructions.
- To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.
Notes
- The nutrition facts provided do not include the toppings, which can alter calorie content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 46g | 15% |
| Protein | 41g | 82% |
| Fat | 40g | 62% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 226mg | 75% |
| Sodium | 1457mg | 61% |
| Potassium | 921mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 115mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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