Thai Khao Soi (Coconut Curry Soup) + VIDEO Recipe

I turned a bold, fragrant Chicken Khao Soi into Thai Yellow Curry Noodle Soup and one unexpected pantry ingredient makes all the difference.

I shot this short VIDEO because the aroma stopped me mid-chop. This bold and fragrant Chicken Kaho Soi is easy to make and oh-so satisfying.

This is a must-try Authentic Thai recipe my family and I ate on our travels! I love the way coconut milk makes the broth silky while lemongrass gives a bright lift that keeps it from being cloying.

It’s got street-food swagger yet feels homey, like those Thai Chicken Curry Soup With Rice bowls and other Thai Noodle Soups we chased across markets. Try it once and you’ll want to tweak it every time, I know I did.

Ingredients

• Chicken thighs: Rich in protein and collagen, gives the soup body and silky mouthfeel.
• Coconut milk: Full fat coconut milk gives creamy fat, subtle sweetness, tropical fragrance.
• Red curry paste: Concentrated spice mix of chilies, garlic and aromatics, brings heat and depth.
• Galangal or ginger: Peppery bright root that cuts richness with citrusy slightly piney warmth.
• Lemongrass: Citrusy stalk that lifts the broth, giving a fresh lemony backbone.
• Egg noodles: Soft wheat noodles soak up curry, adding chew and comforting carbs.
• Pickled mustard greens: Tangy umami pickles that cut fat, adding crunchy salty brightness.
• Lime: Acidic wedges finish each bowl, balancing sweet salty and spicy flavors.

Ingredient Quantities

• For the soup
  • 1 1/2 lb (700 g) bone in chicken thighs, about 4 to 5 thighs
  • 2 cans (13.5 fl oz / 400 ml each) full fat coconut milk, about 800 ml total
  • 2 cups (500 ml) chicken stock
  • 3 tbsp red curry paste or 3 tbsp Khao Soi curry paste if you got it
  • 2 tsp curry powder
  • 1 to 2 tbsp fish sauce, to taste
  • 1 to 2 tbsp palm sugar or brown sugar, to taste
  • 2 shallots, thinly sliced
  • 4 garlic cloves, smashed
  • 1 inch piece galangal or ginger, sliced
  • 1 stalk lemongrass, white part bruised and halved
  • 2 tbsp vegetable oil

• For the homemade Khao Soi paste (optional)
  • 8 to 10 dried red chilies, soaked and seeded
  • 3 shallots
  • 4 garlic cloves
  • 1 inch galangal or ginger
  • 1 tsp coriander seeds, toasted
  • 1/2 tsp cumin seeds, toasted
  • 1 tsp turmeric powder or 1 inch fresh turmeric
  • 1 tsp shrimp paste
  • 1/2 tsp salt
  • 1 tbsp vegetable oil

• Noodles and toppings
  • 8 oz (225 g) fresh egg noodles or cooked wheat noodles for serving
  • 2 cups crispy fried egg noodles for topping (or 1 cup dried that you fry)
  • 1/2 cup pickled mustard greens, chopped
  • 1/4 cup thinly sliced shallots or red onions
  • 1/2 cup chopped cilantro
  • 2 limes, cut into wedges
  • 2 scallions, thinly sliced
  • chili oil or ground roasted chili flakes, for drizzling
  • vegetable oil for frying noodles, about 2 cups if frying

How to Make this

1. If you want the homemade Khao Soi paste do this first: toast coriander and cumin seeds in a dry pan until fragrant, soak and seed the dried chilies until soft, then blend chilies, 3 shallots, 4 garlic cloves, 1 inch galangal or turmeric, toasted seeds, 1 tsp turmeric powder or fresh turmeric, 1 tsp shrimp paste, 1/2 tsp salt and 1 tbsp oil into a smooth paste. If you have store bought red curry or Khao Soi paste just skip this and use 3 tbsp.

2. Prep the chicken and aromatics: pat the 1 1/2 lb bone in chicken thighs dry and season lightly. Slice the 2 shallots thin, smash the 4 garlic cloves, slice 1 inch galangal or ginger and bruise then halve the white part of 1 stalk lemongrass.

3. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste or 3 tbsp of your homemade paste and fry it a minute until fragrant. Add the sliced shallots, smashed garlic, galangal and lemongrass and cook until softened.

4. Pour in about half the coconut milk (1 can) and simmer until the oil separates a little and the paste is well incorporated. Then add the remaining coconut milk, 2 cups chicken stock, 2 tsp curry powder and the chicken thighs. Bring to a gentle simmer.

5. Simmer uncovered for about 25 to 30 minutes, until the chicken is cooked through and tender. Stir occasionally, skimming any foam. Add 1 to 2 tbsp fish sauce and 1 to 2 tbsp palm sugar or brown sugar to taste, balance salty and sweet.

6. Remove the chicken and the big aromatics (lemongrass and galangal slices). Shred the meat off the bones and return the shredded chicken to the pot. Keep the broth warm and adjust seasoning with more fish sauce or sugar if needed.

7. Cook the noodles and make the crispy topping: for bowls, blanch 8 oz fresh egg noodles in boiling water for 1 to 2 minutes, drain. For crispy topping heat about 2 cups vegetable oil in a small pot to medium hot and fry dried egg noodles in small handfuls until puffed and golden, drain on paper towel. If you have fresh egg noodles you can also shallow fry small nests to crisp them.

8. Assemble bowls: place a portion of cooked noodles in each bowl, ladle hot coconut curry soup with chicken over them, then top with a generous handful of crispy noodles.

9. Finish with toppings and tweaks: add chopped pickled mustard greens, 1/4 cup thinly sliced shallots or red onion, 1/2 cup chopped cilantro, thinly sliced scallions, a squeeze of lime, and a drizzle of chili oil or sprinkle of roasted chili flakes. Taste once more and adjust lime, fish sauce or sugar as you like.

10. Quick hacks and storage tips: make the paste ahead and freeze in portions for fast dinners, fry noodles in small batches so they crisp evenly, and reheat leftovers gently so the coconut milk does not split. Leftover soup keeps 3 days in the fridge or 2 months in the freezer.

Equipment Needed

1. Large heavy-bottomed pot (6 qt or similar) for simmering the coconut curry and cooking the chicken
2. Blender or food processor to blitz the homemade Khao Soi paste (or a handheld blender)
3. Dry skillet for toasting coriander and cumin seeds and frying the paste briefly
4. Chef’s knife and cutting board for shallots, garlic, galangal or ginger and lemongrass
5. Measuring spoons and measuring cup for spices, oil, coconut milk and stock
6. Small deep pot or heavy skillet plus a candy or frying thermometer and a slotted spoon or spider for frying the crispy noodles
7. Colander or large strainer to blanch and drain the fresh egg noodles
8. Ladle, tongs or chopsticks for serving and a wire rack or paper towels to drain the fried noodles

FAQ

Thai Khao Soi (Coconut Curry Soup) + VIDEO Recipe Substitutions and Variations

• Chicken thighs
  • Boneless skinless chicken thighs or breasts, same weight. Breasts cook faster so check sooner.
  • Pork shoulder or pork butt, same cook time until tender, great if you want a richer meaty flavor.
  • Firm tofu for a vegetarian option, use one 14 oz block, press, cube and simmer gently so it holds up.
• Coconut milk
  • Light coconut milk or 1 can light plus 1/2 cup coconut cream if you want some richness but less fat, use about the same total volume as full fat.
  • Evaporated milk for a non coconut option, same volume, but add a splash of lime or a tiny pinch sugar to brighten it up.
• Fish sauce
  • Soy sauce or tamari, same amount. Add 1 tsp lime juice and 1/2 tsp sugar per tbsp soy to mimic the salty sweet tang.
  • Miso paste diluted with a little water, about 1 tsp miso per tbsp fish sauce, gives good umami without seafood.
• Crispy fried egg noodles
  • Store bought crunchy chow mein noodles or fried wonton strips, use similar volume for the crunch.
  • Fry dried thin rice vermicelli or instant ramen noodles until puffed and golden, drain well, they work great too.

Pro Tips

1) Fry the curry paste in oil until it smells rich and you can see a little oil separate, then slow it down. Don’t blast the heat or it’ll burn and get bitter. If you’re using homemade paste, give it that extra minute so the spices bloom, but keep the heat medium to low.

2) Keep the coconut milk from splitting by simmering gently not boiling, and reheat leftovers slowly over low heat with a splash of stock or water if it looks grainy. Also taste and adjust seasoning after shredding the chicken not before, because the flavor changes once everything is combined.

3) Fry crispy noodles in very small batches so they puff evenly, drain them well and don’t cover them while they cool or they’ll steam and go soggy. If you want less mess, shallow fry small nests of fresh noodles in a wide pan instead of deep frying.

4) Balance salty, sweet and sour at the end. Add fish sauce and palm/brown sugar a little at a time then finish with lime to brighten it. Removing the big aromatics before shredding the chicken makes your broth cleaner and easier to tweak.