I perfected my Khao Soi with a silky coconut curry broth, tender chicken, a crown of crisp fried noodles, and a surprising spice twist.

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I stumbled onto this Reader Favorite Khao Soi and haven’t been the same since. I thought a coconut milk rich bowl with tender chicken thighs would be simple, but it turned into something that hits every corner of my taste memory.

It’s loud without trying too hard, sweet and sharp and a little bit messy. I keep telling myself just one more spoonful, but then the bowl is gone and I’m already planning when I can have it again.

If you like food that surprises you, this Thai Coconut Curry Soup will do that, and then some.

Ingredients

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Chicken thighs: Rich in protein and iron keeps soup hearty and satisfying, a bit fatty.
Coconut milk: Adds creamy fat, gives mild sweetness and silkiness, higher in saturated fat.
Thai red curry paste: Spicy, aromatic, packs chilies and herbs, big umami and savory backbone.
Egg noodles: Provide carbs and chew, fill you up, soak up the curry broth.
Crispy fried noodles: Add crunchy texture contrast, tasty indulgence and theyre calorie-dense, use restraint.
Pickled mustard greens: Tangy, slightly sour bite cuts richness, adds fiber and fermented depth.
Fish sauce: Intense salty umami, a little goes a long way, not sweet at all.
Lime juice: Bright sour finish that balances fat, adds vitamin C and fresh lift.

Ingredient Quantities

1 1/2 lb (700 g) chicken thighs, bone in or boneless, cut into large pieces

2 tbsp vegetable oil

4 cloves garlic, minced

1 1/2 inch piece fresh ginger or galangal, grated

2 shallots, thinly sliced

3 tbsp Thai red curry paste

1 tbsp curry powder

1 tsp ground turmeric

2 (13.5 to 14 oz) cans full fat coconut milk

3 cups (720 ml) chicken stock

2 tbsp fish sauce

1 1/2 to 2 tbsp palm sugar or light brown sugar, to taste

1 tbsp lime juice, plus lime wedges for serving

8 oz (225 g) fresh or dried egg noodles, cooked for bowls

2 cups crispy fried egg noodles or thin crispy wonton strips, for topping

1/2 cup pickled mustard greens, chopped, optional but traditional

3 green onions, sliced

1/2 cup fresh cilantro leaves, chopped

1 small red onion or extra shallot, thinly sliced for garnish

2 tbsp chili oil or chili crisp, for drizzling

Salt and black pepper, to taste

How to Make this

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1. Prep stuff first: cook the egg noodles according to package, drain and set aside. Slice the shallots and red onion, chop green onions and cilantro, cut lime wedges, and have the crispy fried noodles or wonton strips ready. Pat the chicken thighs dry and season with salt and black pepper.

2. Heat 2 tbsp vegetable oil in a large pot over medium high. If your coconut milk has a thick cream top scoop about 1/2 cup of that cream into a small bowl for later, it helps deepen the curry flavor.

3. Brown the chicken in batches until golden on both sides, about 3 to 5 minutes per side for boneless, a little longer for bone in. Remove chicken to a plate but don’t worry about cooking through, we will simmer it later.

4. In the same pot add a touch more oil if needed then sauté the minced garlic, grated ginger or galangal and sliced shallots until soft and fragrant. Add the Thai red curry paste, curry powder and ground turmeric and cook 1 to 2 minutes until the spices smell toasted and the oil starts to color.

5. Pour in about half of the coconut milk and scrape up the browned bits from the bottom of the pot, then add the rest of the coconut milk and the chicken stock. Stir to combine.

6. Return the chicken to the pot, bring to a gentle simmer, cover and cook until the chicken is tender and cooked through, about 20 to 25 minutes for boneless and 30 to 40 minutes for bone in. If you used the reserved coconut cream stir it in while simmering for a silkier broth.

7. Take the chicken out, shred or chop it and return it to the soup. Season with 2 tbsp fish sauce, 1 1/2 to 2 tbsp palm or light brown sugar, and 1 tbsp lime juice. Taste and adjust with extra fish sauce, sugar, lime, salt or pepper until it’s balanced sweet salty and bright.

8. To serve: divide cooked egg noodles among bowls, ladle the soup and chicken over the noodles. Top with crispy fried egg noodles or wonton strips, a spoonful of chopped pickled mustard greens if using, sliced green onions, cilantro and thinly sliced red onion.

9. Finish each bowl with a drizzle of chili oil or chili crisp, a squeeze of lime and a crack of black pepper. Final tip: if your crispy noodles lost their crunch, flash fry fresh egg noodles a few seconds in hot oil until they puff then drain on paper towel, or bake the store bought ones for a few minutes to refresh them.

Equipment Needed

1. Large pot or Dutch oven for browning chicken and simmering soup
2. Large skillet or frying pan to brown chicken in batches
3. Colander for draining cooked egg noodles
4. Chef knife and cutting board for slicing shallots, chopping cilantro and cutting chicken
5. Measuring cups and measuring spoons for coconut milk, stock and seasonings
6. Small bowl and spoon to scoop and hold reserved coconut cream
7. Tongs and a slotted spoon to move and remove the chicken
8. Ladle plus a wooden spoon or silicone spatula for stirring and serving

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes you can, but thighs stay juicier and are more forgiving. If you use breast, cut it into large pieces, simmer gently and watch the time so it doesnt dry out. Bone in chicken gives more flavor but takes a little longer to cook.

Q: My coconut milk looks curdled after boiling, is it ruined?

A: Not at all. Remove from heat, whisk or blend briefly to smooth it out, then simmer gently. Avoid rolling boils after adding coconut milk next time and youll keep it creamier.

Q: Which noodles should I use and when do I add the crispy noodles?

A: Fresh or dried egg noodles both work, cook them al dente and put them in the bowl before ladling the soup over. Add the crispy fried egg noodles or wonton strips right before serving so they stay crunchy.

Q: Can I make this ahead or freeze it?

A: Yes, make the curry soup base ahead but keep the crispy toppings and cooked egg noodles separate. Refrigerate up to three days or freeze up to three months, reheat gently so the coconut doesnt break and add lime and herbs fresh.

Q: How do I tone the heat up or down?

A: The red curry paste controls most of the heat, so add less to make it milder. You can always add more later or let people drizzle chili oil at the table. Balance any extra heat with a touch more sugar or lime juice.

Q: I dont have pickled mustard greens, what can I use instead?

A: No problem, chopped kimchi, pickled cabbage, or a little quick pickled cucumber will give similar tang and texture. If you skip it, add a splash of rice vinegar or extra lime for brightness.

Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breast if you want leaner meat; slice thicker so it doesn’t dry out, or use 14 oz firm tofu (press and pan-fry) for a vegetarian version.
Canned full fat coconut milk: use light coconut milk plus 2 to 4 tbsp coconut cream or 1 can evaporated milk with 1 tsp coconut extract if you need richness but only lighter options are on hand.
Fish sauce: replace with 2 tbsp soy sauce or tamari plus 1 tsp lime juice for brightness; for extra umami add a pinch of mushroom powder or a small spoon of miso.
Egg noodles: swap with rice noodles, udon, or even spaghetti in a pinch; cook separately and add to bowls so they don’t soak up all the broth and get soggy.

Pro Tips

– Pat the chicken dry and brown it in batches so you get good fond on the bottom of the pot, dont crowd the pan. Bone in thighs give extra flavor and keep the meat juicier, but they will need a bit longer to finish cooking.

– Scoop out about 1/2 cup of the thick coconut cream from the top of a can before you shake it, save it and stir it in near the end for a silkier, richer broth. It makes the soup feel way more luxurious without extra work.

– Really bloom the curry paste and spices in the hot oil until fragrant and the oil starts to color, then add a splash of coconut milk to loosen and carry the flavors. If the paste ever looks like it might burn, turn the heat down, butterflying spices is pointless if they scorch.

– Season in little steps and taste as you go, add fish sauce then a little sugar then lime juice, repeat till it sings. Think salty, sweet and bright, if it tastes flat more acid usually fixes it quicker than more salt.

– Keep the crispy noodles separate until the last second so they stay crunchy, and if they do go soggy you can flash-fry fresh egg noodles for a few seconds or bake/toast them to re-crisp. Also reheating leftovers? heat the soup gently and add fresh lime and herbs at serve time so it wont taste tired.

Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected my Khao Soi with a silky coconut curry broth, tender chicken, a crown of crisp fried noodles, and a surprising spice twist.

Servings

servings

Calories

1148

kcal

Equipment: 1. Large pot or Dutch oven for browning chicken and simmering soup
2. Large skillet or frying pan to brown chicken in batches
3. Colander for draining cooked egg noodles
4. Chef knife and cutting board for slicing shallots, chopping cilantro and cutting chicken
5. Measuring cups and measuring spoons for coconut milk, stock and seasonings
6. Small bowl and spoon to scoop and hold reserved coconut cream
7. Tongs and a slotted spoon to move and remove the chicken
8. Ladle plus a wooden spoon or silicone spatula for stirring and serving

Ingredients

1 1/2 lb (700 g) chicken thighs, bone in or boneless, cut into large pieces
2 tbsp vegetable oil
4 cloves garlic, minced
1 1/2 inch piece fresh ginger or galangal, grated
2 shallots, thinly sliced
3 tbsp Thai red curry paste
1 tbsp curry powder
1 tsp ground turmeric
2 (13.5 to 14 oz) cans full fat coconut milk
3 cups (720 ml) chicken stock
2 tbsp fish sauce
1 1/2 to 2 tbsp palm sugar or light brown sugar, to taste
1 tbsp lime juice, plus lime wedges for serving
8 oz (225 g) fresh or dried egg noodles, cooked for bowls
2 cups crispy fried egg noodles or thin crispy wonton strips, for topping
1/2 cup pickled mustard greens, chopped, optional but traditional
3 green onions, sliced
1/2 cup fresh cilantro leaves, chopped
1 small red onion or extra shallot, thinly sliced for garnish
2 tbsp chili oil or chili crisp, for drizzling
Salt and black pepper, to taste

Directions

Prep stuff first: cook the egg noodles according to package, drain and set aside. Slice the shallots and red onion, chop green onions and cilantro, cut lime wedges, and have the crispy fried noodles or wonton strips ready. Pat the chicken thighs dry and season with salt and black pepper.
Heat 2 tbsp vegetable oil in a large pot over medium high. If your coconut milk has a thick cream top scoop about 1/2 cup of that cream into a small bowl for later, it helps deepen the curry flavor.
Brown the chicken in batches until golden on both sides, about 3 to 5 minutes per side for boneless, a little longer for bone in. Remove chicken to a plate but don’t worry about cooking through, we will simmer it later.
In the same pot add a touch more oil if needed then sauté the minced garlic, grated ginger or galangal and sliced shallots until soft and fragrant. Add the Thai red curry paste, curry powder and ground turmeric and cook 1 to 2 minutes until the spices smell toasted and the oil starts to color.
Pour in about half of the coconut milk and scrape up the browned bits from the bottom of the pot, then add the rest of the coconut milk and the chicken stock. Stir to combine.
Return the chicken to the pot, bring to a gentle simmer, cover and cook until the chicken is tender and cooked through, about 20 to 25 minutes for boneless and 30 to 40 minutes for bone in. If you used the reserved coconut cream stir it in while simmering for a silkier broth.
Take the chicken out, shred or chop it and return it to the soup. Season with 2 tbsp fish sauce, 1 1/2 to 2 tbsp palm or light brown sugar, and 1 tbsp lime juice. Taste and adjust with extra fish sauce, sugar, lime, salt or pepper until it’s balanced sweet salty and bright.
To serve: divide cooked egg noodles among bowls, ladle the soup and chicken over the noodles. Top with crispy fried egg noodles or wonton strips, a spoonful of chopped pickled mustard greens if using, sliced green onions, cilantro and thinly sliced red onion.
Finish each bowl with a drizzle of chili oil or chili crisp, a squeeze of lime and a crack of black pepper. Final tip: if your crispy noodles lost their crunch, flash fry fresh egg noodles a few seconds in hot oil until they puff then drain on paper towel, or bake the store bought ones for a few minutes to refresh them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.