Northern Thai coconut curry noodle soup with crunchy noodles
Thai Khao Soi Chicken
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
4 bowls
Difficulty
Medium
Cost
Moderate
$$
Thai Khao Soi Chicken
Northern Thai coconut curry noodle soup with crunchy noodles
A rich coconut curry noodle soup with tender chicken, egg noodles, and the crunchy fried noodle topping that makes khao soi unforgettable.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Khao soi delivers exactly what you want from a noodle soup: spice, richness, tang, and plenty of texture. This home-friendly version keeps the soul of the northern Thai classic without requiring a day-long curry paste project.
Ingredients
- 1 tbsp oil
- 3 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken stock
- 1.25 lbs boneless chicken thighs
- 10 oz egg noodles
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Pickled mustard greens, lime wedges, and cilantro for serving
Instructions
- 1
Heat the oil in a Dutch oven and fry the curry paste for 1 minute until fragrant.
- 2
Stir in half the coconut milk and cook until the oil begins to separate slightly, about 2 minutes.
- 3
Add the chicken stock, remaining coconut milk, fish sauce, and brown sugar, then simmer the chicken thighs for 15 minutes until tender.
- 4
Cook the egg noodles separately. Fry a small handful until crisp if you want the classic crunchy topping.
- 5
Slice the chicken, divide the noodles into bowls, and ladle over the curry broth. Top with crispy noodles, pickled mustard greens, cilantro, and lime.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Red curry pasteKhao soi curry paste
Use it if you can find it, but red curry paste works well at home
Chicken thighsFirm tofu
Tofu makes a lighter vegetarian-style version with vegetable stock
DepthPantry
Test Kitchen Pick
Fish Sauce
Helpful Pantry Staple
Why the fish sauce matters
This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.
This is one of the few ingredients here that noticeably changes the final dish.
- Builds the backbone of the sauce
- Useful well beyond this recipe
A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.
Shop fish sauce for this recipeTips & Storage
Pro Tips
A spoonful of chili oil at the table wakes up the broth even more.
Do not boil the coconut broth hard or it can lose its silky texture.
Storage
Store broth, chicken, and noodles separately for up to 3 days.
Reheating
Reheat the broth gently and cook fresh noodles if possible for the best texture.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories560
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein29g
Carbohydrates39g
Fat31g
Fiber4g
Sugar6g
Sodium980mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use rotisserie chicken?
- Yes. Simmer the broth without the raw chicken, then stir shredded rotisserie meat in at the end.
- What noodles work best?
- Fresh or dried Chinese egg noodles are the easiest stand-in for traditional khao soi noodles.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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