Khao Soi
Northern Thailand's iconic coconut curry noodle soup — a rich, turmeric-tinted broth ladled over egg noodles with slow-braised chicken, topped with crispy fried noodles, pickled mustard greens, and chilli oil.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 tablespoons | vegetable oil |
| 1 cup | coconut milk |
| 1 cup | chicken broth |
| 2 tablespoons | red curry paste |
| 1 tablespoon | soy sauce |
| 1 teaspoon | sugar |
| 200 grams | chicken breast, sliced |
| 200 grams | egg noodles |
| 1 | lime, cut into wedges |
| 2 tablespoons | chopped cilantro |
| 1 cup | bean sprouts |
| 1 | shallot, thinly sliced |
| 1 | pickled mustard greens, chopped |
| — | salt to taste |
Instructions
- 1 Heat the vegetable oil in a pot over medium heat.
- 2 Add the red curry paste and cook until fragrant, about 1-2 minutes.
- 3 Stir in the coconut milk and chicken broth, bringing the mixture to a simmer.
- 4 Add the soy sauce and sugar, stirring to combine.
- 5 Add the sliced chicken breast and cook until the chicken is cooked through, about 10 minutes.
- 6 Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
- 7 Season the curry with salt to taste.
- 8 Divide the cooked noodles into serving bowls.
- 9 Ladle the curry over the noodles.
- 10 Garnish with lime wedges, chopped cilantro, bean sprouts, sliced shallot, and pickled mustard greens.
- 11 Serve immediately.
Tips
For a richer flavor, use full-fat coconut milk and adjust the spice level by adding more or less red curry paste.