Thai Chicken Noodle Soup (Khao Soi) Recipe
Khao Soi is a flavorful and aromatic Thai noodle soup that combines the richness of coconut milk, the spice of curry, and the tender chicken in a delicious broth. Originating from northern Thailand, it’s a perfect balance of creamy, spicy, and savory notes. This soup is a comforting dish that’s both filling and satisfying, often served with a variety of garnishes that add texture and brightness to every spoonful.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1- inch piece of ginger sliced
- 2 tablespoons red curry paste
- 1 can coconut milk 14 oz coconut milk
- 4 cups chicken broth preferably low-sodium
- 1 lb chicken breast or thighs boneless and skinless
- 1 ½ cups egg noodles or any long noodles of your choice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon lime juice
- 1 tbsp Salt and pepper to taste
Garnishes:
- 1 piece Pickled mustard greens or regular pickles optional
- 1 tbsp Fresh cilantro leaves
- 1 wedge Lime
- 1 cup Crispy fried noodles
- 1 small Chopped red onion optional
- 1 tbsp Chopped chili for extra heat optional
- 1 tbsp Chopped Basil
Instructions
- Prepare the Broth: In a large pot, heat vegetable oil over medium heat. Add the chopped onion, garlic, and sliced ginger. Cook for 3-4 minutes until the onions become soft and translucent.
- Add the Red Curry Paste: Stir in the red curry paste and cook for 2 minutes, allowing the flavors to blend.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine. Bring the mixture to a boil and then reduce the heat to a simmer.
- Cook the Chicken: Add the chicken breasts or thighs to the pot. Simmer for 15-20 minutes, until the chicken is cooked through. Remove the chicken, shred it with two forks, and set it aside.
- Prepare the Noodles: In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
- Season the Broth: To the broth, add fish sauce, soy sauce, sugar, turmeric, cumin, coriander, lime juice, and season with salt and pepper to taste. Stir to combine.
- Assemble the Soup: Divide the cooked noodles into serving bowls. Pour the hot soup over the noodles. Add the shredded chicken on top.
- Garnish and Serve: Top the soup with pickled mustard greens, crispy fried noodles, fresh cilantro leaves, lime wedges, and any additional chili or red onions if desired. Serve hot and enjoy!
Notes
- Chicken: You can use bone-in chicken thighs for extra flavor. The skin can be removed before cooking.
- Coconut Milk: For a lighter version, you can use light coconut milk, but it will alter the richness of the soup.
- Garnishes: The garnishes make this soup unique! If you can’t find pickled mustard greens, you can substitute with regular pickles or skip them altogether.
Total Estimated Cost: $8.95 – $9.45
This cost estimate assumes typical ingredient prices for 4-6 servings. The cost per serving would be approximately $1.50 – $2.00.As with any recipe, the price may vary depending on the store you shop at and the specific brands you purchase.