Chicken Khao Soi (Thai Coconut Curry Noodle Soup) - Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

Chicken Khao Soi (Thai Coconut Curry Noodle Soup) - Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

So this is completely inspired by my Thailand trip from last year. It only took me a year to perfect!

Now if you haven’t tried khao soi just yet, it’s the most amazing Thai noodle soup dish made with a coconut-milk-curry-based broth. It’s heavenly, and it’s something I had my entire trip in 90 degree weather in Thailand.

But now, you can skip that trip to Thailand and head straight to making this curry noodle soup right at home.

The ingredient list may seem a bit long but don’t worry – most of the ingredients should already be in your pantry. And if you can’t find chow mein stir-fry noodles, you can easily substitute refrigerated Yaki-Soba noodles. And if all else fails, spaghetti noodles will also work just fine.

So rain or shine, 30 degree Chiberia or 80 degree LA weather, this khao soi can be made in any weather. And if you really like that heat, you can add additional red curry paste, to taste.

For best results, please serve with an ice cold Singha beer.

Chicken Khao Soi (Thai Coconut Curry Noodle Soup) - Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

Chicken Khao Soi

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Yield: 4 - 6 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!
4.9 stars (31 ratings)
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Ingredients

  • 1 6-ounce package chow mein stir-fry noodles
  • 1 13.5-ounce can coconut milk
  • ¾ cup jarred roasted red peppers, drained
  • 1 ½ tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 shallots, diced
  • 3 tablespoons red curry paste
  • 1 ½ tablespoons freshly grated ginger
  • 2 teaspoons chili powder
  • 3 cups chicken stock
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon fish sauce
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons freshly squeezed lime juice

For the toppings

  • ½ small red onion, thinly sliced
  • ½ cup bean sprouts
  • ½ cup cilantro leaves
  • 1 lime, cut in wedges

Instructions

  • Cook noodles according to package instructions; set aside.
  • Combine coconut milk and red bell peppers in blender until smooth; set aside.
  • Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
  • Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
  • Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
  • Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.
  • Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
  • Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.

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