Chicken Khao Soi Recipe is a rich and aromatic Thai noodle soup that originates from Northern Thailand. Known for its complex flavors, it combines creamy coconut milk, bold curry spices, and tender chicken, served with soft egg noodles and topped with crispy fried noodles for a delightful texture contrast. This comforting dish is a favorite among street food enthusiasts and home cooks who appreciate authentic Thai flavors. Khao Soi is versatile, allowing for personal touches in spice levels and toppings, making it a standout dish for any occasion.
Ingredients
For the Curry Base:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric powder
- 2 cups coconut milk (full-fat preferred)
- 2 cups chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons palm sugar (or brown sugar)
The Chicken:
- 1 pound (about 500g) boneless, skinless chicken thighs, cut into bite-sized pieces
The Noodles:
- 8 ounces egg noodles (soft or medium thickness)
Garnishes:
- Crispy fried noodles (about 1 cup)
- Fresh cilantro leaves, chopped
- Sliced green onions
- Lime wedges
- Pickled mustard greens (optional)
- Thinly sliced red onions
- Sliced Thai chilies (for extra spice)
Preparation
Step1: Prepare the Curry Base
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
- Stir in the red curry paste, yellow curry powder, and turmeric powder. Cook for another 1-2 minutes, allowing the spices to release their aroma.
Step2: Add the Coconut Milk and Chicken Stock
- Pour in the coconut milk and chicken stock. Stir well to combine, ensuring the curry paste is fully dissolved.
- Add the fish sauce, soy sauce, and palm sugar. Taste and adjust the seasoning as needed.
Step3: Cook the Chicken
- Add the chicken pieces to the pot, ensuring they are fully submerged in the broth.
- Simmer for 20-25 minutes on low to medium heat, stirring occasionally, until the chicken is tender and infused with the curry flavors.
Step4: Prepare the Noodles
- Cook the egg noodles according to the package instructions. Drain and set aside.
- For the crispy noodles, heat a small amount of oil in a pan and fry a handful of noodles until golden brown. Drain on paper towels.
Step5: Assemble the Dish
- Divide the cooked egg noodles into serving bowls.
- Ladle the hot curry broth with chicken over the noodles.
- Top with crispy fried noodles and your choice of garnishes such as cilantro, green onions, pickled mustard greens, and lime wedges.
Variations
- Protein Alternatives: Swap chicken for beef, shrimp, tofu, or chickpeas for a vegetarian or vegan version.
- Spice Level: Increase or decrease the amount of red curry paste or add Thai chilies to adjust the spice to your liking.
- Noodle Options: Substitute egg noodles with rice noodles or ramen noodles for a different texture.
- Additional Vegetables: Add diced carrots, bell peppers, or baby corn for added nutrition and color.
Cooking Notes
- Use full-fat coconut milk for a richer and creamier broth.
- To save time, you can use store-bought fried noodles for the crispy topping.
- If palm sugar is unavailable, brown sugar or honey can be used as substitutes.
- Leftover curry can be stored in the refrigerator for up to 3 days.
Serving Suggestions
- Serve Chicken Khao Soi Recipe with a side of steamed jasmine rice to soak up the flavorful broth.
- Pair the dish with a refreshing Thai iced tea or a cold cucumber salad for a complete meal.
- Add a splash of lime juice just before serving to enhance the flavors.
Tips
- For authentic flavor, use fresh Thai ingredients such as lemongrass, galangal, and kaffir lime leaves if available.
- Make the broth a day ahead to allow the flavors to deepen overnight.
- Use a wok or deep pot to ensure the noodles and broth can be combined easily without spillage.
- Offer additional garnishes and spice on the side so everyone can customize their bowl.
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Nutritional Information (per serving)
- Calories: 450-500 (varies based on portion size and toppings)
- Protein: 20-25g
- Sodium: 1000-1200mg (depends on the use of fish sauce and soy sauce)
FAQs
Q: Can I make Khao Soi ahead of time?
Yes, you can prepare the curry base and store it in the refrigerator for up to 2 days. Cook the noodles fresh before serving for the best texture.
Q: What can I use as a substitute for red curry paste?
If red curry paste is unavailable, use a mix of chili powder, paprika, and garlic powder to create a similar flavor profile.
Q: Is Khao Soi gluten-free?
Khao Soi can be made gluten-free by using rice noodles and gluten-free soy sauce.
Q: How can I make the dish less spicy?
Reduce the amount of red curry paste and avoid adding Thai chilies. You can also add extra coconut milk to mellow the heat.
Conclusion
Chicken Khao Soi Recipe is a beloved Thai dish that brings together a harmonious balance of creamy, spicy, and savory flavors. Its versatility and vibrant presentation make it a crowd-pleaser, perfect for cozy dinners or special occasions. With the right ingredients and a bit of preparation, this Northern Thai coconut curry noodle soup can transport you to the bustling streets of Thailand with every spoonful. Try it today, and enjoy the culinary adventure!
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Chicken Khao Soi Recipe
- Total Time: 45 minutes
Ingredients
Scale
Ingredients
For the Curry Base:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric powder
- 2 cups coconut milk (full-fat preferred)
- 2 cups chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons palm sugar (or brown sugar)
The Chicken:
- 1 pound (about 500g) boneless, skinless chicken thighs, cut into bite-sized pieces
The Noodles:
- 8 ounces egg noodles (soft or medium thickness)
Garnishes:
- Crispy fried noodles (about 1 cup)
- Fresh cilantro leaves, chopped
- Sliced green onions
- Lime wedges
- Pickled mustard greens (optional)
- Thinly sliced red onions
- Sliced Thai chilies (for extra spice)
Instructions
Preparation
Step1: Prepare the Curry Base
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
- Stir in the red curry paste, yellow curry powder, and turmeric powder. Cook for another 1-2 minutes, allowing the spices to release their aroma.
Step2: Add the Coconut Milk and Chicken Stock
- Pour in the coconut milk and chicken stock. Stir well to combine, ensuring the curry paste is fully dissolved.
- Add the fish sauce, soy sauce, and palm sugar. Taste and adjust the seasoning as needed.
Step3: Cook the Chicken
- Add the chicken pieces to the pot, ensuring they are fully submerged in the broth.
- Simmer for 20-25 minutes on low to medium heat, stirring occasionally, until the chicken is tender and infused with the curry flavors.
Step4: Prepare the Noodles
- Cook the egg noodles according to the package instructions. Drain and set aside.
- For the crispy noodles, heat a small amount of oil in a pan and fry a handful of noodles until golden brown. Drain on paper towels.
Step5: Assemble the Dish
- Divide the cooked egg noodles into serving bowls.
- Ladle the hot curry broth with chicken over the noodles.
- Top with crispy fried noodles and your choice of garnishes such as cilantro, green onions, pickled mustard greens, and lime wedges.
Notes
Cooking Notes
- Use full-fat coconut milk for a richer and creamier broth.
- To save time, you can use store-bought fried noodles for the crispy topping.
- If palm sugar is unavailable, brown sugar or honey can be used as substitutes.
- Leftover curry can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450-500 (varies based on portion size and toppings)
- Sodium: 1000-1200mg (depends on the use of fish sauce and soy sauce)
- Protein: 20-25g