Khao Soi Recipe

I absolutely love this recipe because it’s the ultimate comfort food that combines the rich, creamy goodness of coconut milk and the vibrant flavors of red curry, transporting me straight to Southeast Asia with each bite. Not to mention, it’s incredibly satisfying to whip up a warm, aromatic bowl of curry noodle soup that feels like a cozy hug on a rainy day!

Northern Thai food is full of flavor, and one of my favorite dishes is Khao Soi. It has so many elements that make it complex and interesting: richness, aroma, and a wonderful tangle of textures.

My version is made with chicken, but I think you could use just about any kind of protein and have it turn out well. I start with a fairly common preparation for making Southeast Asian curry, using red curry paste, coconut milk, and chicken broth.

(You could also use water, with no discernible loss in flavor.) Laying over all that is a good dusting of curry powder, which the dish has in such a good quantity that I didn’t think twice about doing so. And then there’s fish sauce, which ups the umami ante.

Unlike so many other applications of fish sauce, you can’t really taste it; it just makes everything taste better. So does salt, and I use some here, too.

Khao Soi Recipe Ingredients

• Chicken Thighs: Rich in protein and flavorful, ideal for slow-cooked dishes.
• Coconut Milk: Creamy texture, adds sweetness and richness, high in healthy fats.
• Red Curry Paste: Spicy and aromatic, a blend of chili, ginger, and lemongrass.
• Fish Sauce: Savory umami flavor, essential for authentic Thai cuisine.
• Egg Noodles: Provides carbohydrates, hearty base for the soup.
• Curry Powder: Earthy spice mix, adds warmth and complexity.
• Pickled Mustard Greens: Adds tanginess and crunch, enhances the dish’s texture.

Khao Soi Recipe Ingredient Quantities

• 1 pound chicken thighs, bone-in and skin-on
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 tablespoon red curry paste
• 2 teaspoons curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 pound egg noodles, cooked
• 1 lime, cut into wedges
• Crispy fried noodles, for garnish
• Cilantro leaves, for garnish
• Sliced shallots, for garnish
• Pickled mustard greens, for garnish
• Chili oil, for serving

How to Make this Khao Soi Recipe

1. In a large pot, heat medium oil over medium heat. Add the sliced onion and cook until it is soft and translucent, about 3-4 minutes.

2. Combine the onions with the red curry paste and curry powder. Stir and cook for another 2-3 minutes until they are very aromatic.

3. Place the chicken thighs in the pot and turn them to coat with the curry mixture.

4. Add the coconut milk and chicken broth, stirring to combine. Bring to a simmer.

5. Add the fish sauce and sugar. Stir until the sugar has dissolved.

6. Lower the heat and cover the pot. Allow the chicken to simmer for 25-30 minutes, or until fully cooked and tender.

7. As the chicken cooks, prepare the egg noodles following the directions on the package. Drain and set aside when done.

8. Take the chicken thighs that have been cooked from the pot. Let them cool a little, and then pull the meat off of the bones. Put the pulled chicken back into the pot.

9. To serve, put some of the egg noodle portions in the bowls. Then, pour the curry sauce and the chicken over the noodles.

10. Each bowl should be embellished with lime wedges, crispy fried noodles, cilantro leaves, sliced shallots, and pickled mustard greens. Chili oil may be served on the side.

Khao Soi Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Ladle
8. Bowl (for serving)
9. Tongs or fork (for handling chicken)
10. Colander (for draining noodles)

FAQ

• What is Khao Soi?Khao Soi is a well-liked dish from Thailand that consists of a broth rich in coconut and curry, with noodles and usually tender chicken in it, garnished with fresh herbs, and sometimes, for texture, a few more noodles that aren’t so soft.
• Can I use boneless chicken instead?You can use boneless, skinless chicken thighs or breasts; however, using bone-in chicken thighs will yield a broth with more flavor.
• What type of noodles should I use?Khao Soi is classically prepared with egg noodles. Fresh or dried egg noodles may be used, depending on your taste.
• How can I make it spicier?If you want it spicier, just add more red curry paste or serve with even more chili oil on the side.
• What if I don’t have fish sauce?You can use soy sauce or tamari in place of fish sauce, but this will slightly change the flavor.
• Can I prepare this in advance?Absolutely, the sauce can be prepared ahead of time and simply reheated when it’s time to serve. For the noodles, just store them apart from everything else, and you shouldn’t have any issues with serving them a little while later.
• How do I store leftovers?Keep the chicken curry and noodles in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to eat, reheat them gently on the stovetop.

Khao Soi Recipe Substitutions and Variations

Thighs of chicken: For a leaner option, you can use boneless chicken breast instead.
Curry paste, red: If you can’t find this, use yellow curry paste instead, but know that you’ll be changing the flavor somewhat.
Coconut milk: You can use a mixture of evaporated milk and unsweetened almond milk as a lighter substitute.
Vegetarian fish sauce: Soy sauce or tamari can be used as a vegetarian alternative.
Noodles made from eggs: An option for rice noodles in a gluten-free dish.

Pro Tips

1. Searing the Chicken: Consider searing the chicken thighs before adding the onions for extra depth of flavor. Heat the oil in the pot and brown the chicken on both sides, then set aside. Proceed with cooking the onions and follow the steps as written, adding the chicken back in later.