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How to Make Authentic Thai Chicken Khao Soi with Egg Noodles

Discover the art of making Thai Chicken Khao Soi, a beloved Northern Thai curry noodle soup. This recipe combines succulent chicken, a creamy coconut curry broth, and both soft and crispy egg noodles for a perfect balance of textures and flavors. It's a restaurant-quality dish you can easily recreate at home.

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Recipe Details

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Thai Chicken Khao Soi is a rich, coconut curry noodle soup that's both comforting and exotic. This flavorful dish combines tender chicken, crispy noodles, and a fragrant curry broth for a truly memorable meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 14 oz egg noodles, divided
  • 2 tbsp vegetable oil
  • 3 tbsp red curry paste
  • 2 tsp turmeric powder
  • 1 can (14 oz) coconut milk
  • 2 cups chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 lime, juiced
  • 2 shallots, thinly sliced
  • 1/2 cup cilantro leaves
  • 1/2 cup bean sprouts
  • 2 green onions, chopped
  • 1/4 cup crispy fried shallots
  • 2 lime wedges, for serving
  • Chili oil, to taste (optional)

Instructions

  1. Cook 2/3 of the egg noodles according to package instructions. Drain and set aside.

  2. Heat 1 tablespoon of oil in a large pot over medium heat. Add the red curry paste and turmeric, stirring for 1-2 minutes until fragrant.

  3. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until they start to brown.

  4. Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and tender.

  5. Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning if needed.

  6. While the soup simmers, heat the remaining oil in a small pan. Fry the remaining 1/3 of the egg noodles until crispy, about 2-3 minutes. Drain on paper towels.

  7. To serve, divide the cooked soft noodles among bowls. Ladle the hot curry soup and chicken over the noodles.

  8. Top each bowl with crispy noodles, sliced shallots, cilantro, bean sprouts, green onions, and crispy fried shallots.

  9. Serve immediately with lime wedges and chili oil on the side.

Chef's Notes

  • For a spicier version, increase the amount of red curry paste or add fresh Thai chilies to the broth.
  • You can substitute chicken breast for thighs if preferred, but reduce the cooking time to avoid drying out the meat.
  • Make the crispy noodles just before serving to maintain their crunch.
  • Leftover Khao Soi can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the sauce.
  • For a vegetarian version, use tofu instead of chicken and vegetable broth instead of chicken broth.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 35g
  • Fat: 38g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Rich in vitamins A and C from the curry paste and vegetables
  • Good source of iron from the egg noodles and chicken

Serving Suggestions

  • Serve Khao Soi as the main course for a Thai-themed dinner party.
  • Pair with a crisp Thai beer or a chilled lemongrass iced tea for a refreshing contrast.
  • For a complete meal, serve alongside a green papaya salad (Som Tam) or a small plate of fresh spring rolls.
  • Garnish with extra lime wedges, chopped peanuts, and Thai basil leaves for added flavor and texture.
  • Present in large, deep bowls to showcase the layers of noodles, soup, and toppings.