Description
Experience the rich and flavorful taste of authentic Khao Soi, a traditional Chiang Mai curry noodle soup. This recipe combines a fragrant coconut milk-based curry with tender chicken thighs and egg noodles, topped with fresh lime, cilantro, and red onions for a perfect balance of creamy, spicy, and tangy flavors.
Ingredients
Scale
Curry Base
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Protein and Noodles
- 1 lb boneless, skinless chicken thighs
- 8 oz dried egg noodles
Garnishes
- Salt to taste
- Lime wedges
- Cilantro
- Thinly sliced red onion
Instructions
- Heat oil and toast spices: Melt coconut oil in a large pot over medium heat to create the base for your curry.
- Add curry paste and powder: Stir in the red curry paste and curry powder, cooking for 1-2 minutes until fragrant to unlock the flavors.
- Add coconut milk and broth: Pour in the coconut milk and chicken broth, stirring well to combine into a rich curry soup base.
- Season with sauces and sugar: Add soy sauce, fish sauce, and brown sugar; stir until the sugar is fully dissolved to balance salty and sweet flavors.
- Simmer chicken: Add the chicken thighs to the pot and bring to a boil, then reduce heat to a simmer.
- Cook chicken thoroughly: Cover and simmer for 20-25 minutes until the chicken is fully cooked and tender.
- Shred chicken: Remove the chicken, shred it with two forks, and return it to the curry to soak up the flavors.
- Prepare noodles: Cook the dried egg noodles separately according to package instructions until tender.
- Assemble bowls: Divide cooked noodles into serving bowls.
- Add curry to noodles: Ladle the hot Khao Soi curry over the noodles evenly.
- Season to taste: Adjust salt as needed to enhance the dish’s flavor.
- Garnish and serve: Top with lime wedges, fresh cilantro, and thinly sliced red onions for added brightness.
- Enjoy: Serve immediately while hot for an authentic Thai noodle curry experience.
Notes
- Use boneless, skinless chicken thighs for tender and flavorful meat.
- Adjust the amount of red curry paste depending on your preferred spice level.
- For extra crunch, serve with crispy fried egg noodles on top.
- If you want a vegetarian version, substitute chicken with tofu and use vegetable broth, ensuring the curry paste is vegetarian-friendly.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the coconut milk.
