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Chicken Khao Soi

Savor Authentic Chicken Khao Soi: Thai Coconut Comfort in a Bowl

Experience the warmth and comfort of Chicken Khao Soi, a Thai coconut curry noodle soup that delights the senses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Paste
  • 5 pieces Thai Bird's Eye Chilies Adds spiciness; substitute with any similar small, hot chili if unavailable.
  • 2 medium Medium Shallots Provides sweetness and depth; can use yellow onions in a pinch.
  • 4 cloves Garlic Enhances overall flavor; fresh is preferred for optimal taste.
  • 1 inch Ginger Adds warmth and zesty kick; use galangal for a closer match to traditional recipes.
  • 1 teaspoon Ground Turmeric Adds earthiness and vibrant color.
  • 1 teaspoon Ground Coriander Provides nutty and citrusy flavor.
  • 1 tablespoon Curry Powder Adds a base flavor; choose a blend without added salt or MSG.
  • 1 tablespoon Shrimp Paste Adds umami depth; substitute or omit for vegan version.
For the Soup
  • 1 tablespoon Vegetable Oil For frying; any neutral oil can be used.
  • 1 pound Boneless, Skinless Chicken Thighs The protein base.
  • 2 tablespoons Thai Red Curry Paste For additional flavor depth.
  • 4 cups Low Sodium Chicken Stock Base liquid for richness.
  • 1 tablespoon Brown Sugar Balances flavors; substitute with coconut sugar.
  • 1 can Unsweetened Coconut Milk Adds creaminess.
  • 1 tablespoon Fish Sauce Provides savory notes; soy sauce can be vegetarian replacement.
For the Noodles
  • 8 ounces Fresh Chinese Egg Noodles Primary starch; thick wonton noodles are a suitable alternative.
Garnishes
  • 1/2 cup Cilantro (stems and leaves) Contributes freshness.
  • 1 tablespoon Lime Zest Brightens up the dish.
  • 1/2 cup Pickled Greens Adds tangy contrast; optional but recommended.
  • 1 cup Crispy Noodles For a crunchy topping.

Equipment

  • Food Processor
  • large pot
  • separate pot for noodles

Method
 

Curry Paste Preparation
  1. Combine the Thai Bird's Eye chilies, shallots, garlic, ginger, ground turmeric, ground coriander, curry powder, and shrimp paste in a food processor and blend until smooth.
Cooking Chicken
  1. Heat vegetable oil in a large pot over medium-high heat. Stir-fry the chicken thighs for about 5-6 minutes until browned and 80% cooked. Remove from pot.
Sautéing Paste
  1. In the same pot, sauté the prepared curry paste for 3-5 minutes until fragrant.
Mixing Liquids
  1. Mix in Thai red curry paste, chicken stock, and brown sugar. Bring to boil, then simmer for about 10 minutes.
Finishing Broth
  1. Pour in coconut milk and fish sauce, then return the chicken. Simmer for an additional 5-7 minutes.
Cooking Noodles
  1. Cook fresh Chinese egg noodles in a separate pot of boiling water for 4-5 minutes, then drain.
Serving
  1. Divide noodles into bowls and ladle the soup over them. Garnish with cilantro, lime, pickled greens, crispy noodles, and chili paste.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Serve immediately for the best experience. Adjust chili quantity to preference for spice level.

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