
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.
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.
While the broth simmers, cook the fresh egg noodles according to the package directions. Drain well and divide the noodles among four serving bowls.
Ladle the chicken and coconut curry broth over the noodles. Top each bowl with sliced shallots, lime wedges, pickled mustard greens, crispy noodles, cilantro, and Thai chili paste to taste.
For the best flavor, fry the curry paste until it smells deeply aromatic before adding the stock. Use full-fat coconut milk for a richer broth, and avoid boiling it hard after adding it so the soup stays smooth. Store the broth and noodles separately for up to 3 days; reheat the broth gently and add fresh garnishes just before serving.