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How to Make Authentic Thai Chicken Khao Soi with Egg Noodles

Dive into the flavors of Northern Thailand with this aromatic and satisfying Khao Soi. This dish features tender chicken simmered in a creamy coconut curry broth, served over egg noodles and topped with crispy fried noodles. It's a perfect balance of textures and tastes that will transport your taste buds to the streets of Chiang Mai.

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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 flavorful Northern Thai curry noodle soup that combines tender chicken, crispy noodles, and a rich coconut curry broth for a comforting and exotic 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 tablespoons vegetable oil
  • 3 tablespoons red curry paste
  • 2 tablespoons curry powder
  • 1 can (14 oz) coconut milk
  • 2 cups chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2 tablespoons lime juice
  • 1 shallot, thinly sliced
  • 1/2 cup cilantro leaves
  • 1/2 cup bean sprouts
  • 2 lime wedges
  • 2 green onions, thinly sliced
  • Chili oil (optional, for serving)

Instructions

  1. Cook 10 oz 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 curry powder, stirring for 1-2 minutes until fragrant.

  3. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.

  4. Add the chicken pieces to the simmering broth. Cook for 15-20 minutes until the chicken is tender and cooked through.

  5. While the chicken is cooking, heat the remaining oil in a small pan. Fry the remaining 4 oz of egg noodles until crispy, about 2-3 minutes. Drain on paper towels.

  6. Stir fish sauce, sugar, and lime juice into the curry. Taste and adjust seasoning if needed.

  7. Divide the cooked noodles among serving bowls. Ladle the hot curry and chicken over the noodles.

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

  9. Serve with lime wedges and chili oil on the side for diners to add to taste.

Chef's Notes

  • For a spicier version, increase the amount of red curry paste or add sliced 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.
  • To make this dish ahead, prepare the curry and store separately from the noodles. Reheat the curry and cook fresh noodles just before serving.
  • For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 35g
  • Fat: 35g
  • Carbohydrates: 55g
  • 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 with a side of Thai cucumber salad for a refreshing contrast.
  • Pair with a cold Thai iced tea or a light lager beer to complement the rich flavors.
  • For a complete Thai-inspired meal, start with tom yum soup and finish with mango sticky rice for dessert.
  • Garnish with a sprinkle of fried shallots or garlic for extra crunch and flavor.