Chicken Khao Soi Thai Coconut Curry Noodle Soup

Name: Chicken Khao Soi Thai Coconut Curry Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken thighs; 1 lb fresh Chinese egg noodles; 3 shallots; 2 Thai bird's eye chilies; 6 clove garlic; 1 inch piece ginger; 1/2 cup cilantro; 2 limes; 2 tbsp vegetable oil; 2 tbsp shrimp paste; 2 tbsp Thai red curry paste; 4 cup low-sodium chicken stock; 14 oz unsweetened coconut milk; 3 tbsp fish sauce; 2 tsp brown sugar; 2 tsp ground turmeric; 2 tsp ground coriander; 1 tsp curry powder; 1/2 cup pickled mustard greens; 1 cup crispy noodles; 2 tbsp Thai chili paste

This chicken khao soi is a rich Thai coconut curry noodle soup layered with tender chicken, springy egg noodles, and a deeply aromatic curry broth. Bright lime, pickled mustard greens, herbs, and crispy noodles add the tangy crunch that makes every bowl irresistible.

Servings4 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
1 lb
fresh Chinese egg noodles
1 lb
shallots
3
Thai bird's eye chilies
2
garlic
6 clove
ginger
1 inch piece
cilantro
0.5 cup
limes
2
vegetable oil
2 tbsp
shrimp paste
2 tbsp
Thai red curry paste
2 tbsp
low-sodium chicken stock
4 cup
unsweetened coconut milk
14 oz
fish sauce
3 tbsp
brown sugar
2 tsp
ground turmeric
2 tsp
ground coriander
2 tsp
curry powder
1 tsp
pickled mustard greens
0.5 cup
crispy noodles
1 cup
Thai chili paste
2 tbsp

Step-by-Step Instructions

Make the curry paste: add the bird's eye chilies, shallots, garlic, ginger, cilantro, lime zest, turmeric, ground coriander, curry powder, and shrimp paste to a food processor. Blend until smooth, scraping down the sides as needed.

Cut the chicken thighs into bite-size pieces. Heat the vegetable oil in a large pot over medium-high heat, add the chicken, and cook until lightly browned on the outside. Transfer the chicken to a plate.

Add the homemade curry paste to the same pot and cook for 3 to 5 minutes, stirring often, until fragrant and slightly darkened. Stir in the Thai red curry paste, chicken stock, and brown sugar, then bring the broth to a gentle boil.

Lower the heat to a simmer. Stir in the coconut milk and fish sauce, then return the chicken to the pot. Simmer until the chicken is fully cooked and tender, about 10 to 12 minutes.