Description
Experience the rich and comforting flavors of Northern Thailand with this authentic Khao Soi recipe. This creamy coconut milk-based curry noodle soup features tender chicken thighs simmered in a blend of fragrant Massaman and red curry pastes, turmeric, and traditional Thai seasonings. Served over soft boiled noodles and topped with crispy fried egg noodles and fresh garnishes, this dish delivers a perfect balance of spicy, sweet, and savory notes in every bowl.
Ingredients
Curry and Chicken
- 1 tbsp Massaman Curry Paste
- 1 tbsp Red Curry Paste
- 1 tsp Curry Paste or Curry Powder
- 0.5 tsp Turmeric Powder
- 2 Chicken Thighs
- 2 cups Coconut Milk
- 0.5 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 0.5 cup Water (optional, to adjust broth consistency)
Noodles and Garnishes
- Egg Noodles (amount to serve 2 people, about 150-200g)
- Crispy fried egg noodles (for topping)
- Fresh herbs (such as cilantro or green onions, for garnish)
- Lime wedges (for serving)
- Chili oil (optional, for serving)
Instructions
- Prepare the curry base: In a medium pot, heat a small portion of the coconut milk over medium heat. Add the Massaman curry paste, red curry paste, and curry powder or paste. Stir well and cook for 1-2 minutes until fragrant, then add the turmeric powder and stir to combine.
- Cook the chicken: Add the chicken thighs to the pot, stirring to coat them in the curry mixture. Cook for 3-5 minutes until the chicken begins to brown slightly, enhancing flavor.
- Simmer the curry: Pour in the remaining coconut milk and bring the mixture to a gentle simmer. Let it cook uncovered for 20-25 minutes until the chicken is tender and fully cooked. Adjust broth consistency by adding more coconut milk or water if needed.
- Season the curry: Add fish sauce and palm sugar to the curry to balance saltiness and sweetness. Taste and adjust seasoning by adding more fish sauce, sugar, or water to your preference.
- Prepare noodles: Bring a separate pot of water to boil. Cook the egg noodles for 3-5 minutes until soft, then drain and set aside.
- Fry crispy noodles: Deep-fry some egg noodles in hot oil until golden and crispy. Drain on paper towels to remove excess oil and set aside for garnish.
- Assemble the dish: Place cooked noodles in serving bowls and ladle the hot curry and chicken over them. Top with crispy fried noodles, fresh herbs, lime wedges, and optional chili oil. Serve immediately.
Notes
- If you cannot find Massaman curry paste, you can substitute with a mild yellow curry paste, but the flavor will vary slightly.
- Adjust the heat level by adding more or less red curry paste according to your spice preference.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of coconut milk.
- Deep-frying the noodles adds texture contrast, but it can be skipped for a lighter dish.
- Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
