Chicken Khao Soi Recipe (Thai Coconut Curry Noodle Soup) (2024)

5 from 23 votes

Delicious: This Khao Soi is a crowd-pleaser, delivering a balance of creamy, spicy, and tangy flavors, enhanced by the crunch of deep-fried crispy egg noodles. The addition of coconut cream lends a rich, robust coconut flavor that makes this dish truly unforgettable.

Quick and Easy Khao Soi Curry Paste: This recipe uses a clever cheat method that doesn't compromise on flavor. By using ready-made curry paste combined with curry powder, you can whip up a flavorful Khao Soi in a fraction of the time it would take to make it traditionally.

Family-Favorite: With its creamy coconut curry soup and soft egg noodles, this Khao Soi is bound to become a family favorite. The added bonus of optional toppings like chili oil, shallots, or pickled mustard greens means everyone can customize their bowl to their taste.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious khao soi recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Egg Noodles: These noodles will provide the backbone of the dish, offering a satisfying chewy texture. A handful will be set aside for deep frying, adding a delightful crunch to your Khao Soi. The noodles you want to look for are fresh Chinese egg noodles, they can sometimes be called steamed chow mein or egg noodles and can usually be found in the refrigerated section with the rest of the fresh noodles at an Asian grocery store. Look for the signature yellow color noodles with eggs in the ingredient list. They also come in different thickness like the photo above.
• Chicken Drums: An optional ingredient that adds a hearty, meaty element to your soup. Traditionally, khao soi is served with chicken drumsticks, but you can also use chicken breast or chicken thighs. But I like to use drumsticks because it is cheap and the easiest and quickest to cook (and it stays moist).

• Crispy Egg Noodles: Set aside some egg noodles (I like to use the broken small bits from the bag). Cut them into smaller pieces and deep fry them for 1-2 minutes
• Chili Oil: An optional topping that adds a fiery kick to your Khao Soi. You can make your own by heating up hot pepper flakes, shallots, garlic, and oil in a frying pan on low heat or you can use store-bought chili sauces. I like to use store-bought ones to keep it simple, and I HIGHLY recommend the Spicy Chili Crisp oil by Lao Gan Ma. I always keep a bottle of this in my pantry, and it's not super spicy.
• Shallots or Red Onion: These provide a sharp, slightly sweet onion crunch that contrasts beautifully with the creamy soup. Slice them up thin so you don't get large spicy mouthfuls of it. (If you find raw shallots or onions too strong to be eaten raw, you can squeeze a bit of lime juice on it and let it soak for a few minutes before serving it. It will become a mellowed-out pickled version with a bit of tang!)
• Pickled Mustard Greens: These offer a tangy contrast to the rich, spicy soup. If you can't find it, sauerkraut can be substituted or it can be omited.
• Lime Wedges: Cut a few wedges of lime and squeeze the juice on top of your noodle bowl after it has been assembled, right before you eat it. This adds a wonderfully refreshing and tart flavor to the curry and cuts the heaviness.
• Green Onions: These provide a fresh, crunchy topping that adds color and a mild onion flavor to the dish.
• Bean Sprouts: These add a fresh, crunchy texture to the final dish, contrasting with the soft noodles and creamy soup.
• Extra Coconut Cream: This is an optional topping that adds extra creaminess and a hint of sweetness to the finished dish. Make sure to choose a product without thickness or preservatives for the best flavor.

Making this incredible khao soi recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Making the Khao Soi Curry Paste

Combine Curry Paste, Curry Powder and Oil: In a small bowl, mix together the red curry paste, Madras curry powder, and a tablespoon of oil. Set this aside for later use.

Preparing the Soup Spices & Toppings

Prepare the Lemongrass: Peel the outer layer of lemongrass, cut the bottom two-thirds into chunks of around three centimeters, and smash it to release the oils. Keep the stalks intact for easy removal later.

Smash the Garlic: Peel the garlic cloves and smash them, keeping them intact. Set aside for later use.

Slice Ginger: Slice the ginger and set it aside.

Prep the Toppings: While you have the cutting board out, slice the shallots into thin slices, cut the limes into wedges, and chop the pickled mustard greens into small bite-sized pieces. Set these aside on a side plate with chili oil and coconut cream for later use.

Toast Spices and Curry paste: Set a large pot on medium heat, add oil, and wait for it to get hot. Add in the lemongrass, lime leaves, garlic, ginger, and the khao soi curry paste. Toast this mixture for about one to two minutes.

Add Coconut Cream: Next, add in the coconut cream and coconut milk. Scrape off any curry paste that has stuck to the bottom of the pan with the coconut milk. Cook this for about one to two minutes.

Add Chicken Stock, Fish sauce, and Sugar: Stir in the chicken stock, fish sauce, and sugar and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about thirty minutes.

Adjust Taste: After simmering, remove the spices and adjust the taste as needed. If you prefer your soup to have a thicker consistency, continue to simmer it with the lid removed for an additional ten to fifteen minutes.

Deep Frying the Crispy Egg Noodle Topping (Optional)

Deep Fry Noodles: Cut about one cup of egg noodles into smaller pieces, heat some oil in a small pot, and once hot, fry the noodles until they are crispy. Set these aside for later use.

Cook the Egg Noodles: Boil some water in a small pot, add in the egg noodles, and cook for one minute. Drain the water and place the noodles into a serving bowl.

Combine Soup and Noodles: Ladle the hot coconut curry soup over the noodles and top with the crispy noodles.

Add Toppings: Add your choice of toppings and enjoy immediately while still warm.

Your delicious Khao Soi is ready to serve!

Joyce’s Tips For Making the Best Khao Soi

Adjust the Soup to Your Taste: After simmering the soup for about half an hour, taste and adjust the flavors. If you prefer a saltier soup, add more fish sauce; if you like a sweeter soup, add more sugar.

Deep Fry the Crispy Egg Noodle Topping: Adding a handful of deep fried egg noodles on top of your Khao Soi adds a delightful crunch. Just be sure to wait until the oil is hot before adding the noodles to make sure that they crisp up nicely.

Use Coconut Cream for Stronger Flavor: Coconut cream imparts a richer, more intense coconut flavor to your soup compared to coconut milk. However, if you can't find it, full-fat coconut milk can be used as a substitute. Alternatively, I have also tried using creamed coconut (the ones that are in hard bricks form, mostly used in Caribbean cooking) and it turned out fantastic with a LOT of flavor, but you will need to add about ½ cup more broth in to make up for the missing liquid.

Choose High-Quality Coconut Cream: When shopping for coconut cream, check the ingredients list. It should only contain water and coconut milk or coconut extract. Try to avoid those with thickeners or preservatives for a more creamier coconut taste.

This delicious khao soi recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Seafood Delight: If you're a seafood lover, try swapping out the chicken for prawns or fish filets. This variation brings a different flavor profile, making the dish lighter and refreshing. Remember to adjust the cooking time as seafood generally cooks faster than chicken.

Going Vegetarian: This khao soi can easily be made vegetarian by using vegetable stock instead of chicken stock, and replacing the chicken with tofu or a variety of your favorite vegetables. This makes the dish lighter and perfect for those on a plant-based diet.

Try it with Beef: For a more hearty variation, try using beef instead of chicken. The robust flavor of beef pairs well with the rich coconut curry soup. Use beef stock instead of chicken stock for a deeper flavor.

Frequently Asked Questions

If you've made a big batch and are wondering how to store the leftovers, here are some tips.

Transfer the leftover khao soi into an airtight container. Make sure to separate the soft egg noodles, crispy egg noodles, and the soup into different containers. This way, the noodles won't become soggy. The dish will last for about three to four days in the fridge.

For reheating, warm the soup over medium heat on the stove until it is hot. If the soup has thickened after refrigeration, you can add a little chicken stock to thin it out.

While the soup is heating, you can also warm the soft egg noodles in a separate pot of boiling water for about a minute. Combine the warm noodles and soup in a bowl, garnish with crispy noodles, and you're ready to enjoy your khao soi again!

Unfortunately, khao soi doesn't freeze well. The coconut milk in the soup tends to separate when frozen and thawed, changing the texture and flavor of the dish. Similarly, the egg noodles can become mushy once thawed.

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