Chicken Khao Soi

Picture this: you’re curled up on a chilly evening with a bowl of something magical. It’s creamy, spicy, tangy, and bursting with layers of flavor that make your taste buds do a happy dance.

Meet chicken khao soi—a comforting, noodle-based curry dish hailing from Northern Thailand, with influences from Burmese cuisine.

Imagine golden noodles swimming in a coconut curry broth, topped with crispy fried noodles for that extra crunch. It’s pure bliss in a bowl!

I love khao soi because it’s an edible adventure—like a treasure hunt where every bite reveals something new. It’s warm, spicy, and packed with character, making it the ultimate one-dish wonder.

Origins and History of Khao Soi

Khao soi’s origins trace back to the Lanna Kingdom in Northern Thailand, with strong influences from Burmese, Chinese, and Muslim culinary traditions.

The dish likely evolved along trade routes where cultural exchanges enriched its flavors. Its name, “khao soi,” means “cut rice,” referring to how the noodles were traditionally made by slicing sheets of dough.

What makes khao soi unique is its blend of creamy coconut milk and fragrant spices, a hallmark of both Thai and Burmese cuisines.

Interestingly, variations exist across borders—in Myanmar, a similar dish called “ohn no khao swè” uses chickpea flour to thicken the broth.

In Thailand, khao soi is a beloved street food staple, celebrated for its bold yet harmonious flavors.

Ingredients for Chicken Khao Soi

For the Curry:

• 2 tablespoons oil (vegetable or coconut oil)
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 2 cups coconut milk
• 2 cups chicken broth
• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce

For the Noodles:

• 12 ounces fresh egg noodles (or dried egg noodles, cooked per package instructions)
• 1 cup oil, for frying (optional, for crispy noodles)

Toppings:

• Pickled mustard greens, chopped
• Shallots, thinly sliced
• Lime wedges
• Cilantro leaves
• Chili oil or chili flakes

Ingredient Breakdown

• Oil: Use a neutral oil like vegetable or go for coconut oil if you want to amp up the tropical vibes.
• Red Curry Paste: The backbone of the flavor. Look for a good-quality Thai red curry paste at your local Asian store or online.
• Curry Powder & Turmeric: Adds warmth and that signature golden hue to the broth.
• Coconut Milk: The creamy hero of the dish. Full-fat coconut milk is a must for richness.
• Chicken Broth: Helps balance the creaminess of the coconut milk while deepening the flavor.
• Chicken Thighs: Juicy and forgiving, these are perfect for slow-simmered curries.
• Fish Sauce: Don’t skip this! It’s the salty, umami bomb that ties everything together.
• Sugar: A touch of sweetness to balance the spices and tang.
• Soy Sauce: Adds depth and enhances the savory notes.
• Egg Noodles: The noodle component—soft and comforting when boiled, delightfully crispy when fried.
• Pickled Mustard Greens: A tart, crunchy contrast that’s essential to authentic khao soi.
• Shallots, Lime, Cilantro, Chili Oil: These toppings bring freshness, acidity, and a customizable kick of heat.

How to Make Chicken Khao Soi

Step 1: Fry the Crispy Noodles (Optional)

Take about a quarter of the noodles and fry them for the crunchy topping. Heat 1 cup of oil in a deep pan over medium heat. Test the oil with a small piece of noodle—if it sizzles, you’re good to go. Fry a handful of noodles until golden and crispy (about 1-2 minutes), then drain on paper towels. Set aside.

Tip: Don’t overcrowd the pan while frying; crispy noodles need space to shine!

Step 2: Sauté the Aromatics

In a large pot, heat 2 tablespoons of oil over medium heat. Add the red curry paste and stir for about 1-2 minutes until it’s fragrant. Add the curry powder and turmeric, stirring to combine. Your kitchen should smell incredible right about now.

Step 3: Build the Broth

Pour in the coconut milk and chicken broth, stirring to dissolve the curry paste. Bring the mixture to a simmer.

Pro Tip: Don’t let the coconut milk boil too aggressively; it can separate. Gentle simmering is the key to a silky broth.

Step 4: Add the Chicken

Toss in the chicken thighs and let them cook in the simmering broth for 10-12 minutes or until tender. Stir occasionally to ensure even cooking.

Step 5: Season to Perfection

Stir in the fish sauce, sugar, and soy sauce. Taste the broth and adjust as needed. Too salty? Add a splash of water. Too spicy? A little more coconut milk will mellow things out.

Step 6: Cook the Noodles

Boil the remaining egg noodles according to the package instructions. Drain and divide the cooked noodles into serving bowls.

Step 7: Assemble Your Bowl

Ladle the creamy chicken curry over the cooked noodles in each bowl. Top with crispy noodles, pickled mustard greens, sliced shallots, a squeeze of lime, and a sprinkle of cilantro. Add chili oil or flakes for extra heat.

Tips for the Best Chicken Khao Soi

• Make it ahead: The curry tastes even better the next day as the flavors have more time to mingle.
• Customize the heat: If you’re spice-sensitive, start with less curry paste and add more gradually.
• No mustard greens? Substitute with a quick pickle of cabbage or radishes.
• Vegan Option: Swap chicken for tofu or mushrooms, use vegetable broth, and replace fish sauce with soy sauce or tamari.

Chicken Khao Soi Recipe

Pin this post for later!