Thai Curry Noodle Soup (Khao Soi) Recipe

Khao Soi is a popular Northern Thai dish that is loved for its rich and spicy flavors. It’s a creamy and fragrant curry made with chicken, egg noodles, and coconut milk. The curry is seasoned with a blend of spices and topped with crispy fried noodles, fresh herbs, and lime wedges. In this recipe, we’ll show you how to make Khao Soi from scratch, using authentic Thai ingredients and cooking methods. This dish is perfect for a comforting and flavorful dinner that will transport you to the streets of Northern Thailand.

Thai Curry Noodle Soup (Khao Soi) Recipe

Khao Soi (A Northern Thai Curry Noodle Soup, Often Made With Chicken, Egg Noodles, And Coconut Milk) is a delicious and comforting Northern Thai dish that is full of flavor and texture. By using authentic Thai ingredients and cooking methods, you can recreate the flavors of Thailand in your own kitchen. This recipe can be customized to your liking by adjusting the spice level or adding your favorite toppings. Try this recipe tonight and discover why Khao Soi is a beloved Thai classic!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch, Main Dishes

Cuisine Asian, Thai

Servings 4 people

Calories 695 kcal

Equipment

• Large Pot
• Strainer
• Wok Or
• Large Skillet
• Wooden Spoon Or
• Spatula
• Cutting Board
• Knife
• Measuring Cups & Spoons
• Serving Bowls For Serving

Ingredients

  

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• 1 lb Boneless, Skinless Chicken Thighs Sliced Into Bite-Sized Pieces
• 1 can Coconut Milk (13.5 Oz)
• 4 cup Chicken Stock
• 2 tbsp Red Curry Paste
• 2 tbsp Vegetable Oil
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 1 tbsp Soy Sauce
• 1 tbsp Tamarind Concentrate
• 1 lb Egg Noodles Fresh
• 2 Lime Cut Into Wedges
• 1/2 cup Fresh Cilantro Chopped
• 1/2 cup Scallions Chopped
• 1/4 cup Crispy Fried Noodles

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Instructions

 

• In a large pot, bring the chicken stock to a boil. Add the chicken thighs and simmer for 10-15 minutes until cooked through.
• Using a strainer, remove the chicken from the pot and set aside. Reserve the chicken stock for later.
• In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
• Add 1 cup of the reserved chicken stock to the wok and stir to combine with the curry paste.
• Add the coconut milk, fish sauce, palm sugar, soy sauce, and tamarind concentrate to the wok and stir to combine. Bring the mixture to a boil.
• Add the cooked chicken thighs to the wok and let simmer for 5-10 minutes until the flavors have melded together.
• In a separate pot, cook the egg noodles according to the package instructions.
• To serve, divide the egg noodles among 4 bowls. Ladle the curry over the noodles and top with chopped cilantro, scallions, crispy fried noodles, and a lime wedge.

Nutrition

Serving: 1bowl with toppingsCalories: 695kcalCarbohydrates: 60gProtein: 29gFat: 38gSaturated Fat: 24gCholesterol: 98mgSodium: 1920mgFiber: 6gSugar: 6g

Keyword Curry Noodle Soup, Curry Soup, Khao Soi, Noodle Soup, soup, Thai Curry Noodle Soup, Thai Curry Soup, Thai Noodle Soup, Thai Soup

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