If you’re craving a bowlful of bold flavors, velvety curry, and tender chicken nestled in a tangle of chewy noodles, Chicken Khao Soi is about to be your new obsession. This iconic Northern Thai dish brings together a fragrant coconut curry broth, juicy bites of chicken, and both soft and crispy egg noodles for the ultimate comfort food experience. Each steaming spoonful is a harmony of rich, sweet, tangy, and spicy notes. Whether Khao Soi is something you’ve only ever eyed on menus or is a cherished takeout favorite, you’ll be amazed at just how achievable (and deeply satisfying) this homemade version can be!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Chicken Khao Soi are simple, but every component has a role to play. From the bold curry spices to the creamy coconut milk and the playful crunch of fried noodles, each ingredient helps create the deep, multi-layered flavor and irresistible texture of this Thai masterpiece.
- Chicken thighs: Tender, juicy, and perfect for soaking up the curry flavors—thighs work far better than breasts here.
- Vegetable oil: Helps bloom the spices and curry paste, providing a golden, fragrant base.
- Red curry paste: The heart of the soup, delivering vibrant color and aromatic heat; use your favorite brand or make your own for extra authenticity.
- Curry powder: Adds deep warmth and complexity—don’t skip it!
- Turmeric: Responsible for that signature golden hue and subtle earthiness.
- Chicken broth: Builds a savory, robust foundation for the soup, holding everything together.
- Coconut milk: Gives the broth its luscious creaminess and mellow sweetness.
- Fish sauce: Adds briny depth and complexity; a little goes a long way!
- Brown sugar: Rounds out the spicy and salty notes with a gentle sweetness.
- Egg noodles: Essential for Khao Soi’s comforting, slurp-worthy appeal; cook most and reserve a handful for frying.
- Lime juice: A squeeze of fresh lime at the end brightens and lifts all the flavors.
- Salt: Just enough to bring everything into perfect balance—taste as you go.
- Crispy fried noodles: For that all-important crunch on top; fry some egg noodles until golden and crispy.
- Sliced red onions, pickled mustard greens, lime wedges, cilantro: These vibrant garnishes add freshness, tang, and color to every bowl.
How to Make Chicken Khao Soi
Step 1: Toast the Spices and Curry Paste
Begin by heating your vegetable oil in a large pot or Dutch oven set over medium heat. Add in the red curry paste, curry powder, and turmeric, stirring them together as the fragrances fill your kitchen. Allow the mixture to sizzle and bloom for about 1 to 2 minutes. This step releases the essential oils from the spices and sets a flavorful foundation for your Chicken Khao Soi.
Step 2: Brown the Chicken
Next, toss the bite-sized chicken thighs into the pot. Stir well to coat each piece with those vibrant spices—watch as the chicken picks up a gorgeous yellow-orange hue! Sauté for 3 to 4 minutes, allowing the chicken to begin browning. Browning helps lock in juiciness and develops more savory depth in your finished soup.
Step 3: Build the Broth
Pour in your chicken broth and bring the mixture to a gentle simmer. The broth carries all those aromatic flavors through every spoonful. Once simmering, stir in the creamy coconut milk, savory fish sauce, and brown sugar. Let it bubble gently for 20 to 25 minutes, uncovered, so the chicken becomes meltingly tender and the broth concentrates into velvety perfection.
Step 4: Adjust and Brighten
Taste your soup and add salt as needed—sometimes a pinch extra brings everything together. Right before serving, squeeze in the fresh lime juice. This last-minute hit of acidity lifts all the big flavors, making your Chicken Khao Soi beautifully balanced and irresistible.
Step 5: Cook the Noodles and Prepare Garnishes
While the broth is simmering, cook your egg noodles according to the package directions. Divide most of them among your serving bowls, but reserve a handful to fry for a crispy topping. To make crispy noodles, simply fry a small portion in hot oil until golden and drain well. Gather your garnishes: thinly sliced red onions, tangy pickled mustard greens, fresh lime wedges, and generous sprigs of cilantro.
Step 6: Assemble and Garnish
Ladle the steaming, curry-rich chicken and broth over the beds of soft noodles. Top each bowl with a generous handful of crispy fried noodles, then let everyone garnish their own with onions, mustard greens, lime, and cilantro. Every bowl becomes a personalized masterpiece that celebrates all the flavors and textures of Chicken Khao Soi!
How to Serve Chicken Khao Soi
Garnishes
The magic of Chicken Khao Soi lies in its DIY garnishes. Offer bowls of crispy fried noodles, sliced red onions, pickled mustard greens, lime wedges, and fresh cilantro on the side, so everyone can customize their bowl. Each topping does more than just look pretty—they add crunch, zip, freshness, and a little extra tang that wakes up the silky curry broth.
Side Dishes
While Chicken Khao Soi is a one-bowl wonder, you can pair it with light Thai salads, crispy spring rolls, or sliced cucumbers for a refreshing contrast. Jasmine rice, though less traditional, can be served on the side for anyone who loves extra carbs to soak up the broth.
Creative Ways to Present
For a showstopper approach, serve Chicken Khao Soi in wide, shallow bowls so the vivid colors and generous garnishes are showcased. Try arranging the toppings in little mounds for a rainbow effect, or offer a “garnish bar” at the table so everyone builds their dream bowl. For dinner parties, mini versions served in small bowls make for an unforgettable starter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Khao Soi (lucky you!), store the soup and noodles separately in airtight containers in the refrigerator. This keeps the noodles from getting soggy in the broth. Properly stored, the soup base will keep beautifully for up to 3 days.
Freezing
Curry soups like Chicken Khao Soi freeze surprisingly well if you skip the noodles and garnishes. Simply cool the broth completely, transfer to freezer-safe containers, and freeze for up to 2 months. Cook fresh noodles and prep garnishes when you’re ready to serve again for best texture.
Reheating
To reheat, gently warm the soup in a saucepan over medium heat until steaming but not boiling. If it thickens too much, splash in a bit of water or broth to loosen. Cook fresh or leftover noodles, then assemble your bowls and garnish as usual—the leftovers might be even tastier!
FAQs
Can I make Chicken Khao Soi with chicken breast instead of thighs?
Yes, you can use chicken breast if that’s what you have on hand! Just keep in mind breasts cook a bit faster and can be a little drier than thighs, so reduce the simmering time and check for doneness to keep the chicken tender.
Is Chicken Khao Soi spicy?
The soup has a gentle heat thanks to the red curry paste, but it’s usually not mouth-burning spicy. Feel free to adjust the amount of curry paste—or add fresh chilies—to control the heat to your preference.
What can I substitute for pickled mustard greens?
If pickled mustard greens aren’t available, try using chopped kimchi, sauerkraut, or even pickled jalapeños. The idea is to add a punch of tang and crunch to contrast the rich broth.
Can I make Chicken Khao Soi gluten-free?
Absolutely! Just swap out the egg noodles for your favorite gluten-free noodle (like rice noodles) and double-check that your curry paste and fish sauce are gluten-free.
Is Chicken Khao Soi kid-friendly?
Kids often love this dish for its creamy broth and fun noodles. If you’re serving little ones, use less curry paste to keep the heat mild, and let them add their favorite garnishes.
Final Thoughts
There’s something magical about sitting down to a bowl of homemade Chicken Khao Soi—steam rolling up from the golden broth, a tumble of colorful garnishes on top, and that ecstatic first bite. I truly hope you treat yourself (and your favorite people) to this Northern Thai classic soon; it’s one of those dishes that wins hearts, one bowl at a time.
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Chicken Khao Soi Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Khao Soi recipe is a delicious Thai curry noodle soup with tender chicken in a coconut curry broth, topped with crispy noodles and traditional garnishes. It’s a comforting and flavorful dish that is perfect for a cozy meal.
Ingredients
For the Chicken Khao Soi:
- 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
- 8 ounces egg noodles, cooked and divided
- Juice of 1 lime
- Salt to taste
For Garnish:
- Crispy fried noodles
- Sliced red onions
- Pickled mustard greens
- Lime wedges
- Chopped cilantro
Instructions
- Heat vegetable oil in a large pot. Add red curry paste, curry powder, and turmeric. Cook until fragrant.
- Add chicken and cook until browned. Pour in chicken broth and simmer.
- Add coconut milk, fish sauce, and brown sugar. Simmer until chicken is tender.
- Adjust salt and stir in lime juice.
- Divide cooked noodles into bowls. Ladle the soup over the top. Garnish with crispy noodles, red onions, pickled mustard greens, lime wedges, and cilantro.
Notes
- You can make crispy noodles by frying a small portion of the egg noodles until golden and crunchy.
- For a vegetarian version, use tofu and vegetable broth, skip the fish sauce, or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
