Chicken Khao Soi


We all need a break from the madness going on around us. This recipe for Chicken Khao Soi is the culinary equivalent of the best escapist TV.

It is believed that Khao Soi originated in the northern Thai, Myanmar, and Laos regions of today. Typically, it is made with chicken or beef and noodles in a thick, creamy coconut broth.

Variations include the type of broth, the protein foundation, the type of noodles used, and other geographical differences. The recipe we’re using today is adapted from a dish from Northern Thailand.

Among the recurring threads in each of these iterations are the following:

Khao soi does not have a very “brothy” broth. Soup is more like a thick, soupy gravy in this dish because of the richness of the coconut milk.

If you’re looking for crunch and nutty richness in your meal, you’ll want to top it with crispy fried egg noodles from the deep fryer.

Pickled mustard greens and stems, nam prik pao (a sweet and spicy chili sauce from Thailand), and fresh lime juice are some of the common toppings for a bowl of khao soi.



  • 6 cloves of garlic
  • 2 Thai bird’s eye chilies
  • 2 medium shallots
  • 1/4 cup of cilantro
  • 2 tablespoons of shrimp paste
  • 2 teaspoons of ground turmeric
  • 2 teaspoons of ground coriander
  • 1 teaspoon of curry powder
  • 1-inch piece ginger, peeled and sliced
  • zest of 1 lime


  • 14 ounces of unsweetened coconut milk
  • 1 pound of fresh Chinese egg noodles
  • 1 pound of sliced boneless, skinless chicken thighs
  • 4 cups of low sodium chicken stock
  • 3 tablespoons of fish sauce
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of Thai red curry paste
  • 2 teaspoons of brown sugar


  • pickled mustard stems/greens
  • crispy noodles
  • thinly sliced shallots
  • lime wedges
  • Thai chili paste
  • chopped cilantro


  1. In a food processor, combine all the curry paste ingredients and pulse until you get a smooth mixture.
  2. Over medium-high heat, warm oil in a big pot. Stir-fry the chicken in 2 tablespoons of vegetable oil until it’s well-browned. Remove from the saucepan and place on a cooling rack. Add the paste to the remaining fat in the pot. Allow to brown for around 3 to 5 minutes. Serve with rice, garnished with chopped peanuts or cashews.
  3. Lower the temperature. Add the coconut milk and fish sauce to the simmering soup. Replenish the broth with the chicken.
  4. While you’re waiting for the noodles to cook, follow the directions on the package.
  5. Divide the noodles among four dishes to serve. This dish is best served over a bed of rice and garnished with sliced shallots, lime slices, and pickled mustard greens.
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