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Meat, South and Southeast Asian

Chicken khao soi

Chicken khao soi is a coconut curry noodle soup from northern Thailand, serving 4, ready in 50 minutes, medium difficulty, around €3.80 per person. The key to it is the contrast between the soft egg noodles soaked in curry broth and the handful of crispy fried noodles added right before serving.

Tonight, khao soi, the coconut curry soup from northern Thailand with chicken, egg noodles and a handful of crispy fried noodles on top.

Chicken khao soi
Total time
50 min
Difficulty
Medium
Cost per person
€3.80
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Khao soi is a red curry broth mellowed with coconut milk, where chicken simmers until tender. Egg noodles soak up this fragrant curry, spiced without being harsh, while a quick fry of a handful of noodles adds a crunch that changes everything in each bite. Raw shallots and a squeeze of lime wake the whole bowl up right before you eat.

This is the dish to make on an evening when you want something other than the usual pasta or rice, without spending your whole evening on it. It takes a bit of organizing between the simmering broth and the noodles cooking in parallel, but nothing technical. Think of it as a dinner for adults or curious older kids, since the red curry's heat can surprise younger ones.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 600 g

Pantry

  • Red curry pasteoften in the pantry 3 tbsp
  • Curry powderoften in the pantry 1 tbsp
  • Coconut milkoften in the pantry 40 cl
  • Chicken brothoften in the pantry 60 cl
  • Egg noodlesoften in the pantry 350 g
  • Egg noodles for fryingoften in the pantry 60 g
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Frying oiloften in the pantry 20 cl

Fruits and vegetables

  • Shallots 2
  • Lime 2

Allergens Gluten, Eggs, Fish, Soy

The step by step recipe

  1. Fry a handful of noodles in hot oil for 20 seconds, then drain on paper towels. 2 min

    They puff up in seconds, so stay close by.

  2. In a pot, cook the curry paste and curry powder in a spoonful of oil. 3 min

    Stir until the fragrance rises without burning.

  3. Add the chicken pieces, coconut milk, broth, fish sauce and sugar, then let it simmer. 25 min

    A gentle simmer is all you need.

  4. Cook the egg noodles in boiling water and divide them among the bowls. 4 min

    Drain well so the curry doesn't get watered down.

  5. Pour the chicken curry over the noodles, top with crispy fried noodles, sliced shallots and lime.

    Squeeze the lime right at the last moment, that's the hallmark of khao soi.

Our tips to get it right

  • Pick boneless chicken thighs over breasts, they stay moist after 25 minutes of simmering instead of drying out.
  • Taste the broth before serving and adjust the fish sauce or sugar depending on your coconut milk, some brands are sweeter than others.
  • Fry the noodles last, they soften fast once they meet the steam from the hot broth.

The variations

  • Swap the chicken for peeled shrimp, added only 5 minutes before the end of cooking so they don't turn rubbery.
  • For a vegetarian version, use vegetable broth, swap the fish sauce for soy sauce, and add firm tofu instead of chicken.
  • For a quicker version, skip the homemade fried noodles step and just serve with shallots and lime, the flavor still holds up.

What to serve it with

  • Iced jasmine tea
  • Crunchy cabbage slaw
  • Extra lime wedges

Storage

The chicken curry keeps for 2 days in the fridge in a sealed container, stored separately from the noodles so they don't go soft. It freezes well without the noodles or toppings, up to 2 months. Reheat the curry gently in a pot and cook fresh noodles right before serving.

Questions about this dish

Can you use yellow curry paste instead of red?

Yes, that's actually closer to traditional khao soi, which often blends the two. The flavor will be milder and less spicy.

Can you make the curry ahead of time?

Yes, the chicken curry can be made the day before and gently reheated, the flavor even deepens a bit. Cook the noodles and prep the toppings right before serving.

How do you fry the noodles without a deep fryer?

A pot with 2 to 3 cm of hot oil is plenty for this small amount. The noodles puff up in seconds, so watch them closely to avoid burning.

Is khao soi very spicy?

With 3 tablespoons of red curry paste, the dish has some kick without being overwhelming. You can cut it down to 2 tablespoons for a milder version.

How long does it take to make a chicken khao soi?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken khao soi?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken khao soi cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, fish, soy. Always check the labels of the products you buy.

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