Chicken Khao Soi
This chicken khao soi is a comforting Northern Thai dish featuring tender chicken in a rich, creamy coconut curry broth served over egg noodles. Topped with crispy noodles, tangy pickled mustard greens, and fresh lime, it's a perfect balance of spice, sweetness, and texture - a bowl full of soul and flavor!
Ingredients
Khao Soi Soup
- 2 tbsp oil vegetable or coconut oil
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 cups coconut milk
- 2 cups chicken broth
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp soy sauce
- 12 oz 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
Instructions
- Heat 1 cup of oil in a deep pan over medium heat.
- Fry about 3 ounces of noodles until golden and crispy (1-2 minutes). Drain on paper towels and set aside.
- In a large pot, heat 2 tbsp of oil over medium heat. Add red curry paste and stir for 1-2 minutes until fragrant. Add curry powder and turmeric, stirring to combine.
- Stir in coconut milk and chicken broth. Bring to a gentle simmer, ensuring the coconut milk doesn't boil too aggressively.
- Add chicken thighs to the simmering broth. Cook for 10-12 minutes, stirring occasionally, until chicken is tender.
- Stir in fish sauce, sugar, and soy sauce. Taste and adjust seasoning as needed.
- While the broth simmers, boil the remaining egg noodles according to package instructions. Drain and divide into serving bowls.
- Ladle the chicken curry over the cooked noodles.
- Top with crispy noodles, pickled mustard greens, shallots, cilantro, and a squeeze of lime. Add chili oil or flakes for extra heat.
- Enjoy!