Chicken Khao Soi Recipe

A bowl of khao soi with chopsticks twirling the noodles.

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Chicken Khao Soi, a dish hailing from Chiang Mai Thailand, is the perfect mix of creamy coconut curry, chewy noodles, and tender meat.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Thai

Diet: Low Calorie, Low Fat

Servings:

Calories: 442kcal

Author: Clara

Ingredients

Curry Paste

1-2 Dried Red chile
1 slice Ginger
1 teaspoon Ground Turmeric
¼ Shallot
1 stalk Lemongrass
1 slice Galangal
1 Kaffir Lime Leaf
¼ teaspoon Ground Coriander
¼ teaspoon Ground Cardamom

Coconut Broth

4 oz Chicken Thigh (Boneless, skinless)
1 serving Egg noodles
⅓ cup Light coconut milk
½ cup Chicken Stock
1 tablespoon Fish sauce
1 teaspoon Sugar

Toppings and Garnishes

2-3 wedges Lime
Diced shallot
Chili flakes

Instructions

Rehydrate the red chilies – Start by rehydrating the red chilies. I typically leave them in water for about 30-45 minutes before cooking.
Prepare the curry paste ingredients – Gather the curry paste ingredients together. Slice the lower half of the lemongrass into small slices until the purple rings disappear. De-stem the kaffir lime leaf. Mince all the ingredients into small pieces so that the curry paste is formed more easily.
Pound the curry paste – Put all the ingredients in a granite mortar and pestle until a thick paste forms.
Prep the Ingredients – Cut the chicken thigh into small, bite-sized pieces. Mince the shallots.
Cook the noodles – In a pot of boiling water, cook your egg noodles according to the time on the package directions.
Sauté the curry paste – Use cooking spray and spray a skillet, then sauté the curry paste along with the garlic and onions.
Make the coconut broth – Turn the stove to low heat and add in the broth and coconut milk. High heat will make the milk evaporate very fast. If that happens, you can deglaze the sauce with water or stock. Add the chicken pieces in a single layer and cook for 3-5 minutes, or until cooked thoroughly.
Season to taste – Season the curry sauce with fish sauce, sugar, and lime. Taste and adjust if needed.
Assemble your khao soi bowl – Add your noodles and coconut broth to a bowl. Garnish with shallots and cilantro and enjoy!

Notes

Substitutions and Variations

Use a blender to make curry paste – If you don't have a mortar and pestle, you can also use a blender. You may need to add a bit of water or stock to help the paste form.

Adjust spiciness – If you prefer a more intense spice, you can add 1-3 Thai chilis.

Expert Tips

Kaffir Lime Leaf Stem – Be sure to destem the kaffir lime leaves - the stem has a bitter flavor that can be unpleasant. To destem, fold the leaves in half and cut off the stem.

How to use lemongrass – For the curry paste, we will use the lower white half of the lemongrass stalk. Slice the lemongrass widthwise, until the purple rings begin to disappear.

Nutrition