Classic Thai Khao Soi with Chicken
Northern Thai coconut curry noodle soup with tender chicken, egg noodles, crispy noodles, lime, and pickled greens.
Equipment
- Dutch oven
- Large pot
- Blender
- Tongs
- Ladle
Ingredients
Curry Broth
- 1 1/2 lb boneless chicken thighs cut into bite-size pieces
- 2 tbsp red curry paste plus more to taste
- 1 tbsp yellow curry powder
- 2 cups coconut milk full-fat
- 2 cups chicken stock
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice plus wedges for serving
Noodles and Garnishes
- 12 oz fresh or dried egg noodles
- 4 oz crispy fried noodles for topping
- 1/2 cup pickled mustard greens chopped
- 1 medium red onion thinly sliced
- 2 large limes cut into wedges
- 1/4 cup cilantro leaves
Instructions
Make the broth:
- Heat a Dutch oven over medium heat and cook the curry paste and curry powder for 1 minute until fragrant.
- Add the coconut milk gradually, stirring until smooth. Add the stock, fish sauce, and sugar.
- Add the chicken, bring to a gentle simmer, and cook for 20 minutes until tender. Stir in the lime juice.
Cook the noodles:
- Boil the egg noodles according to the package directions, then drain and divide among bowls.
- Warm the crispy noodles briefly in a dry skillet if needed.
Assemble:
- Ladle the hot curry broth and chicken over the noodles.
- Top with crispy noodles, pickled greens, red onion, cilantro, and lime wedges.
Notes
- Adjust curry paste and chili oil to taste.
- Keep the broth at a gentle simmer so the coconut milk stays smooth.
- Fresh noodles cook quickly; watch them closely.
Nutrition
Calories: 620kcalCarbohydrates: 62gProtein: 34gFat: 28gSaturated Fat: 18gCholesterol: 125mgSodium: 1120mgFiber: 4gSugar: 9g