Khao Soi (thai Coconut Curry Noodles)

Khao Soi is a popular Thai coconut curry noodle soup that is both comforting and flavorful. This dish is a perfect combination of creamy coconut milk, spicy curry, and tender noodles, topped with crispy noodles for texture.

Dietary Restrictions Dairy Free Gluten Free Main Course Thai Thai Cuisine Coconut Curry Noodles Spicy
Khao Soi (thai Coconut Curry Noodles)

Ingredients

  • 1 pound chicken thighs, bone-in, skin-on
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 3 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 8 oz egg noodles
  • 1/4 cup vegetable oil
  • 1/4 cup shallots, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Season the chicken thighs with salt and pepper. In a large pot, heat some oil over medium-high heat and sear the chicken until golden brown. Remove the chicken and set aside.
  2. In the same pot, add the red curry paste and cook for a minute. Pour in the coconut milk and chicken broth. Stir in the soy sauce, fish sauce, and brown sugar. Bring to a simmer.
  3. Add the seared chicken back into the pot and simmer for 30 minutes until the chicken is cooked through and tender.
  4. Cook the egg noodles according to the package instructions. Drain and set aside.
  5. In a separate pan, heat the vegetable oil over medium-high heat. Fry the shallots until crispy. Remove from the oil and drain on paper towels.
  6. Divide the cooked noodles among serving bowls. Ladle the curry broth over the noodles. Top with the chicken, crispy shallots, and cilantro. Serve with lime wedges.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450
Carbohydrates
35g
Protein
20g
Fat
25g

Supplies

Large pot Large pan Knife Cutting board Measuring spoons Measuring cups Ladle

Tools

Tongs Slotted spoon Paper towels

Serving suggestions

Serving suggestions: Serve with a side of pickled mustard greens or sliced shallots in vinegar.

Tips & tricks

Tips: For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.

Cost

$20