Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

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Introduction

Chicken Khao Soi is a vibrant and flavorful Thai coconut curry noodle soup, characterized by its rich, creamy broth, aromatic curry paste, and tender chicken. The dish combines the warmth of curry with the creaminess of coconut milk and the satisfying texture of rice noodles, making it a comforting and indulgent meal. Originating from Northern Thailand, Khao Soi is typically made with crispy and soft noodles, creating a delightful contrast in textures, and is served with a variety of fresh herbs, lime wedges, and chili for a balance of spice, sweetness, and tang.

In this version, pre-made popcorn chicken or chicken tenders are used to save time, but you can easily prepare fresh chicken if preferred. The dish is finished with a quick honey-soy glaze on the chicken for a touch of sweetness and depth. This easy yet delicious take on Khao Soi is perfect for weeknight dinners or when you’re craving something with bold, vibrant flavors.

Ingredients:

  • 2 tablespoons cooking oil (vegetable, canola, or olive oil)
  • 1 bunch scallions, chopped (white and green parts separated)
  • 2 carrots, thinly sliced
  • 1 shallot, thinly sliced
  • 1 fresh red chili, sliced
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 1/4 cup Thai-style red curry paste
  • 3 tablespoons fish sauce
  • 1/4 cup + 2 tablespoons soy sauce (plus more as needed)
  • 5 ounces fresh baby spinach (or thawed frozen spinach, wrung out)
  • Two 15-ounce cans full-fat coconut milk
  • 3 cups chicken stock
  • 16-ounce package rice noodles, cooked according to package directions
  • 1 pound pre-made popcorn chicken or chicken tenders (see note below)
  • 2 tablespoons honey

Serving Suggestions:

  • Fresh chopped cilantro
  • Fresh basil
  • Extra soy sauce
  • Sriracha
  • Fresh lime wedges

Preparation:

Step 1: Preheat the Oven

  • Preheat your oven to 375°F and adjust the rack to the middle position. This will be used for baking the chicken tenders or popcorn chicken later on.

Step 2: Cook the Aromatics

  • Heat 2 tablespoons of oil in a large, deep-sided skillet or Dutch oven over medium heat.
  • When the oil is shimmering, add the scallion whites, sliced carrots, shallot, fresh red chili, and 1 teaspoon of sugar. Sauté for about 5 minutes, stirring occasionally, until the vegetables become tender and fragrant.
  • Add the minced garlic and 1/4 cup Thai red curry paste, stirring to coat the vegetables. Cook for an additional 1 minute to allow the garlic and curry paste to become aromatic without burning.

Step 3: Add Liquid Ingredients

  • Stir in 3 tablespoons fish sauce and 1/4 cup soy sauce to the vegetable mixture.
  • Add 5 ounces of fresh spinach (or wrung-out thawed frozen spinach) and cook for 1 minute until the spinach wilts.
  • Pour in 2 cans of full-fat coconut milk (making sure to stir in any solids from the can) and 3 cups of chicken stock. Bring the soup to a gentle simmer over low heat and let it cook while preparing the chicken.

Step 4: Prepare the Chicken

  • In a small bowl or liquid measuring cup, mix 2 tablespoons of soy sauce and 2 tablespoons of honey until well combined.
  • If using pre-made popcorn chicken or chicken tenders, place them on a baking sheet and toss them with the honey-soy sauce mixture. Bake in the preheated oven for about 4-5 minutes, until the chicken starts to caramelize and turns golden brown. Keep an eye on the chicken to prevent burning.

Step 5: Cook the Noodles

  • While the soup simmers and the chicken is baking, cook the 16-ounce package of rice noodles according to the package directions. Drain and set aside. Rice noodles are delicate, so avoid overcooking them. You can also rinse them with cold water to stop the cooking process.

Step 6: Serve the Khao Soi

  • To serve, ladle the coconut curry broth and vegetables into individual bowls. Add a generous portion of the cooked rice noodles to each bowl.
  • Top with the crispy honey-soy chicken pieces.
  • Garnish with fresh chopped cilantro, basil, Sriracha, extra soy sauce, and lime wedges for squeezing over the soup. The fresh herbs and lime juice will brighten the rich, creamy flavors of the soup.

Cooking Note:

  • Fresh Chicken Option: If you prefer fresh chicken over pre-made popcorn chicken, cut 3 boneless, skinless chicken breasts into bite-sized pieces and stir-fry them in a large skillet with cooking oil over medium-high heat. Cook until golden brown and fully cooked, then stir in the honey-soy mixture to caramelize. Keep the chicken warm in the oven at 170°F while you prepare the rest of the soup.
  • Customizing Heat: For more heat, you can increase the amount of fresh chili or add a spoonful of Thai chili paste. For less spice, reduce or omit the fresh chili and use mild red curry paste.

Serving Suggestions:

  • For Extra Flavor: Offer additional toppings like sliced scallions (green parts), crispy fried shallots, or crushed peanuts for texture.
  • With Rice: If you want to skip the noodles, this soup is also delicious served over steamed jasmine rice for a more traditional Thai-inspired meal.
  • Accompaniments: Serve with Thai-style iced tea or iced coffee for a cooling contrast to the heat of the soup.

Tips:

  • Make Ahead: The coconut curry broth can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat and add the freshly cooked noodles and chicken before serving.
  • Vegetarian Option: For a vegetarian version, omit the chicken and use tofu or tempeh instead. Swap the chicken broth for vegetable broth and use soy sauce or tamari as a substitute for fish sauce.
  • Crispy Chicken: To achieve the best caramelization on the popcorn chicken or tenders, make sure the oven is fully preheated before adding the chicken, and toss them well in the honey-soy mixture.

Prep Time:

  • 20 minutes

Cooking Time:

  • 30 minutes

Total Time:

  • 50 minutes

Nutritional Information (Per Serving):

  • Calories: Approximately 550 kcal
  • Protein: 30 grams
  • Sodium: 1100 milligrams

Conclusion

Chicken Khao Soi (Thai Coconut Curry Noodle Soup) is a flavorful and satisfying meal that brings the bold and creamy flavors of Thai cuisine into your kitchen. The combination of tender chicken, rich coconut curry broth, and rice noodles creates a harmonious blend of textures and tastes, while the fresh herbs, lime, and chili bring the dish to life with bright and zesty notes. Whether you’re craving a comforting weeknight dinner or a show-stopping meal for guests, this dish is sure to impress.

With the time-saving trick of using pre-made popcorn chicken or tenders, this recipe can be made quickly without sacrificing the authentic taste of Thai street food. Enjoy each spoonful of this warm, comforting, and richly spiced soup

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