The Perfect Khao Soi Recipe: Thai Comfort in a Bowl

Chicken khao soi represents a culinary treasure from northern thailand’s vibrant food landscape.

Bold spices and creamy coconut create an irresistible symphony of flavors dancing across your palate.

Deep layers of complexity emerge from each carefully balanced ingredient, revolutionizeing an ordinary meal into an extraordinary experience.

Fragrant herbs and warming curry blend seamlessly, promising a sensory journey through traditional thai cuisine.

Crispy noodles contrast beautifully with smooth, velvety broth, offering unexpected textural delights in every spoonful.

Regional techniques and time-honored cooking methods shine through this comforting yet sophisticated dish.

Prepare to embark on a taste adventure that will transport you straight to the bustling streets of chiang mai.

Chicken Khao Soi (Thai Coconut Curry Noodle Soup): A Rich and Flavorful Thai Classic

• Flavor Explosion: Combines sweet, spicy, and savory Thai flavors that dance together in every single bite, creating a complex taste experience that awakens all taste buds.
• Quick Comfort Meal: Prepares in under 30 minutes with simple steps, making it perfect for busy weeknights when you crave restaurant-quality food without complicated cooking techniques.
• Customizable Texture Adventure: Offers multiple textures from crispy caramelized chicken to silky coconut broth and soft rice noodles, letting each spoonful provide a delightful sensory journey.
• Nutritional Powerhouse: Packed with protein, balanced macronutrients, and vibrant vegetables, delivering a satisfying meal that provides substantial energy and essential nutrients in one delicious bowl.

What You Need for Chicken Khao Soi

• Coconut Milk: Rich, creamy base that provides smooth texture and authentic Thai flavor.
• Chicken Stock: Adds depth of flavor and creates the foundational liquid for the soup.
• Fish Sauce: Provides umami and signature savory Thai seasoning profile.
• Soy Sauce: Enhances overall saltiness and adds complex depth to the broth.

• White Scallions, Carrots, Shallots: Aromatic vegetables that build a flavor foundation.
• Chili: Brings subtle heat and traditional Thai spice element.
• Garlic: Adds robust, intense flavor to the soup base.
• Spinach: Introduces additional nutrition and green color to the dish.
• Red Curry Paste: Provides signature Thai curry flavor and warmth.

• Popcorn Chicken or Tenders: Main protein that adds substance to the soup.
• Honey: Creates caramelization and subtle sweetness for chicken.
• Rice Noodles: Traditional Thai noodle that serves as the soups starch component.
• Cilantro, Basil: Fresh herbs that provide bright, aromatic garnish.
• Sriracha: Optional spicy condiment for heat lovers.
• Lime Wedges: Adds fresh citrus brightness and traditional Thai garnish element.

How to Make Delicious Chicken Khao Soi

Step 1: Prepare Oven and Baking Tray

Preheat oven to 375°F. Position rack in the middle. Line a baking sheet with parchment paper.

Step 2: Sauté Vegetable Base

• White parts of scallions
• Carrots
• Shallots
• Chili
• Sugar

Cook for 5 minutes until vegetables soften. Add garlic and red curry paste, sauté for 1 minute.

Step 3: Build Soup Broth

• Fish sauce
• Soy sauce
• Spinach

Cook for 1 minute. Pour in coconut milk and chicken stock. Reduce heat and let simmer.

Step 4: Prepare Honey Soy Chicken

Create marinade by mixing honey and soy sauce. Toss popcorn chicken or tenders in mixture. Spread on prepared baking sheet. Bake 4-5 minutes until chicken caramelizes and browns.

Step 5: Assemble and Serve

• Cooked rice noodles
• Crispy honey soy chicken

Garnish with cilantro, basil, Sriracha, lime wedges, and extra soy sauce if desired.

Tips for Making the Perfect Thai Coconut Curry Noodle Soup

• Boost Curry Depth: Toast curry paste in oil before adding liquid ingredients to enhance its aromatic flavors and release deeper, richer notes.
• Perfect Noodle Texture: Rinse rice noodles in cold water after cooking to stop the cooking process and prevent them from becoming mushy or sticking together.
• Customize Chicken Crispiness: Pat chicken pieces dry before coating with honey-soy mixture to ensure maximum caramelization and a golden, crunchy exterior.
• Balance Spice Levels: Adjust the amount of red curry paste and Sriracha to match your personal heat tolerance, tasting and adding gradually.
• Fresh Herb Magic: Chop herbs like cilantro and basil just before serving to maintain their vibrant color and release maximum fragrance into the soup.

Storing Your Chicken Khao Soi for Freshness

• Refrigeration: Store leftover chicken khao soi in an airtight container within 2 hours of cooking. Separate noodles from broth to prevent soggy texture. Refrigerated portions will stay fresh for 3-4 days.
• Freezing: Carefully transfer cooled soup to freezer-safe containers, leaving slight space for expansion. Freeze broth and chicken separately from noodles. Frozen soup maintains best quality for up to 2 months.
• Reheating: Thaw overnight in refrigerator for best results. Warm soup gently in saucepan over medium-low heat, stirring occasionally to prevent burning. Add fresh noodles when reheating to restore original texture and prevent mushiness. Splash additional coconut milk or chicken stock if broth seems too thick.

Serve Your Chicken Khao Soi with These Sides

• Pair with Crisp White Wine: A chilled Riesling or Gewürztraminer complements the soup's spicy and creamy coconut curry flavors, balancing the heat and richness.
• Serve with Thai Iced Tea: The sweet, creamy beverage provides a cooling contrast to the spicy soup, enhancing the overall dining experience with its refreshing taste.
• Accompany with Cucumber Salad: A light, tangy cucumber salad with a lime-chili dressing cuts through the soup's richness, adding a fresh and zesty side dish.
• Match with Singha Beer: This Thai lager's crisp and light profile helps cool down the spiciness while perfectly matching the dish's Southeast Asian flavors.

Twist Up Your Khao Soi with Fun Variations

• Veggie Lover's Version: Swap chicken with tofu or tempeh, roasting it with the same honey-soy glaze for a protein-packed vegetarian alternative that keeps the rich flavor profile intact.
• Seafood Sunrise: Replace chicken with succulent shrimp or white fish, adjusting cooking time to prevent overcooking while maintaining the soup's vibrant coconut curry essence.
• Spice Hunter's Bowl: Increase red curry paste and add fresh Thai chili peppers for an extra heat kick, creating a more intense and fiery version of the classic Khao Soi that challenges spice enthusiasts.
• Lighter Lunch Option: Use lean chicken breast instead of popcorn chicken, reducing baking time and creating a healthier rendition that doesn't compromise on taste or traditional Thai culinary spirit.

Khao Soi Recipe

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4.7 from 26 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Northern Thai chicken khao soi promises a perfect dance of creamy coconut curry and tender noodles, blending rich spices with crispy egg noodle toppings. Warm comfort meets bold Thai flavors you’ll crave long after the last delicious spoonful.

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Ingredients

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Main Protein:

• 1 pound pre-made popcorn chicken or chicken tenders
• 3 ounces (85 grams) fresh baby spinach or frozen spinach (thawed and squeezed dry)

Liquid Ingredients:

• 3 cups chicken stock
• 2 15-ounce (425 grams) cans full-fat coconut milk
• 3 tablespoons fish sauce
• ¼ cup + 2 tablespoons soy sauce (divided; add more if needed)
• 2 tablespoons honey
• 1 teaspoon sugar

Aromatics and Vegetables:

• 2 tablespoons cooking oil (like vegetable, canola, or olive oil)
• 1 bunch scallions, chopped (white and green parts separated)
• 2 carrots, thinly sliced
• 1 shallot, thinly sliced
• 1 fresh red chili, sliced
• 3 garlic cloves, minced
• ¼ cup Thai-style red curry paste
• 16-ounce (450 grams) package rice noodles (cooked as directed on the package)

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Instructions

1. Ignite the oven to 375°F (190°C), positioning the rack centrally for optimal heat distribution.
2. Warm a substantial skillet or Dutch oven over medium heat. Introduce the white scallion segments, julienned carrots, finely diced shallots, chopped chili, and a pinch of granulated sugar. Sauté for 5 minutes until vegetables soften and release their aromatic essence. Incorporate minced garlic and vibrant red curry paste, allowing them to bloom for an additional minute.
3. Integrate fish sauce, of soy sauce, and fresh spinach leaves. Briefly cook for 1 minute to meld flavors. Pour in creamy coconut milk and rich chicken stock. Lower the temperature, allowing the broth to gently simmer while preparing the protein.
4. Whisk together golden honey and of soy sauce in a mixing bowl. Arrange pre-prepared popcorn chicken or tender pieces on a rimmed baking sheet. Thoroughly coat the chicken in the honey-soy glaze, then roast for 4-5 minutes until the exterior caramelizes and achieves a beautiful golden-brown hue.
5. Ladle the fragrant coconut curry broth with its tender vegetables into serving bowls. Layer with soft rice noodles and crown with the crispy honey-soy chicken. Embellish with fresh cilantro, Thai basil, Sriracha sauce, zesty lime wedges, and offer additional soy sauce on the side for personalized seasoning.

Notes

• Discover the magic of Thai-inspired comfort in this one-pot wonder that transforms simple ingredients into a flavor explosion.
• Crisp chicken nestles into a creamy, spicy coconut broth, creating layers of texture and warmth that transport you straight to street food paradise.
• Customize your bowl with fresh herbs, zesty lime, and a drizzle of Sriracha to make each serving a personalized culinary adventure.
• Prep time is minimal, making this recipe perfect for busy weeknights when you crave something extraordinary yet effortless.
• Leftover soup keeps beautifully in the refrigerator, with flavors deepening and becoming even more delicious the next day.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 650 kcal
• Sugar: 10g
• Sodium: 2800mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 25g
• Cholesterol: Varies (depends on chicken used)