Khao Soi
Simplified northern Thai-style coconut curry noodle soup with chicken and crisp egg noodles.
Preparation: 18 min · Cooking: 40 min · Total: 58 min · 4 servings
Ingredients
- 300 g egg noodles
- 600 g boneless chicken thighs
- 400 ml coconut milk
- 80 g red curry paste
- 2 pc limes
- 300 ml chicken stock
- 60 g ready-fried crispy egg noodles
Instructions
Prepare the curry ingredients
Cut the 600 g boneless chicken thighs into bite-size pieces. Cook the 300 g egg noodles in boiling water according to the package until just tender, then drain; keep the 60 g ready-fried noodles dry for topping. Cut the 2 limes into wedges.
Simmer the chicken curry broth
In a pot over medium heat, cook the 80 g red curry paste in 2 tbsp taken from the 400 ml coconut milk for 2 minutes until fragrant. Add the remaining coconut milk and 300 ml chicken stock, then the chicken. Simmer gently for about 25 minutes; check that the thickest chicken piece reaches 74°C before serving.
The chicken is tender and its thickest piece reaches at least 74°C (165°F).
Cook khao soi: 1500 seconds
Finish with lime
Divide the soft egg noodles among four bowls and ladle over the hot chicken curry broth. Top each bowl with some of the 60 g crispy egg noodles and serve the 2 limes as wedges alongside. Add the crisp noodles only at serving time.
Tips
- Use the red curry paste as a simplified shortcut; check its heat level and fish or shrimp ingredients before cooking.
- Keep the ready-fried noodles dry and add them only at the table so they stay crisp.
Common mistakes
- A hard boil can split the coconut broth and toughen the chicken.
- Adding the crisp topping early makes it soggy.
Substitutions
- Use the same weight of wheat-and-egg noodles for the boiled portion; use the same weight of ready-fried egg noodles for the topping.
Storage
Refrigerate the broth and boiled noodles separately in covered containers at 4°C or below within 2 hours; use within 3 days. Keep unused crispy noodles dry at room temperature.
Reheating
Reheat the broth and chicken thoroughly to 74°C, then warm the soft noodles in it. Add crispy noodles and lime only at serving.
About this recipe
Khao soi is a northern Thai curry noodle dish distinguished by soft egg noodles and a crisp noodle topping. This is a simplified version using prepared red curry paste.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.