Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup with Chicken)
A rich, golden coconut curry broth with tender chicken thighs, silky egg noodles and a crunchy nest of fried noodles on top. Red curry paste, curry powder and turmeric give you the signature khao soi flavor from a short, pantry-friendly ingredient list.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 20 min
- Total
- 1 hr 5 min
- Makes
- 4 large bowls (about 2 cups broth with chicken, plus noodles, per bowl)
Steps
Before you start
- Do not shake the first can of coconut milk. You need the thick cream on top for frying the curry paste.
- Use fresh or refrigerated thin egg noodles (sold as Chinese-style wonton or lo mein noodles). If you only have dried, see Substitutions.
- Set up all the toppings and have 4 wide bowls ready before you fry the noodles. The fried noodles are best fresh.
- Check the heat of your curry paste. Brands vary a lot, so start with 3 tablespoons and add more at the end if you like it hotter.
Prep chicken and toppings
- Cut the chicken thighs into 1½-inch (4 cm) pieces and set aside.
- Mince the shallot, grate the garlic and ginger, and keep them together in a small bowl.
- Rinse, squeeze dry and chop the pickled greens.
- Slice the red onion, scallions and cilantro, cut the limes into wedges (squeeze 2 tablespoons of juice from one lime and set aside), and loosen both portions of egg noodles by hand.
- Pat the 4 oz (115 g) of noodles for frying very dry with paper towels.
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Ready when: Everything is chopped and within reach of the stove.
Tip: Wet noodles make hot oil spatter. Dry them well before frying.
Fry crispy noodlesOven 350°F / 175°C
- Pour 2 cups (480 ml) frying oil into a 3-quart (3 L) heavy pot so it is about 1½ inches (4 cm) deep.
- Heat over medium-high to 350°F (175°C).
- Fry the dried noodles in 2 batches, keeping them in a loose nest, for 30 to 45 seconds per batch, turning once.
- Lift out with a slotted spoon and drain on a paper towel–lined plate.
- Turn off the heat and let the oil cool in the pot.
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Ready when: Noodles are puffed, light golden and stop bubbling vigorously; they crisp further as they cool.
Tip: Don't wait for deep brown in the pot. They keep darkening from residual heat and will taste bitter if overcooked.
Fry the curry paste
- Open the first can of coconut milk without shaking it and scoop ½ cup (120 ml) of the thick cream from the top into a 4–5 quart (4–5 L) pot or Dutch oven.
- Add 1 tbsp soup oil.
- Heat over medium, stir in the red curry paste, and cook, stirring and pressing the paste into the cream, for 4 to 5 minutes.
- Add the shallot, garlic, ginger, curry powder and turmeric and cook 1 more minute.
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Ready when: The cream splits so red-orange oil shimmers around the paste, and the mixture smells fragrant, with no raw garlic smell.
Tip: If the paste starts to stick or scorch, lower the heat and add a spoonful of coconut milk.
Coat the chicken
- Add the chicken pieces to the pot.
- Stir for about 3 minutes so every piece is coated in the paste and the outside turns opaque and pale.
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Ready when: The outside of all the chicken pieces is opaque, with no pink raw surface.
Simmer the curry broth
- Pour in the stock and the remaining coconut milk from both cans (scrape out the rest of the first can too).
- Add the fish sauce, soy sauce and sugar.
- Bring to a gentle boil, then reduce the heat to low and simmer, partly covered, for 20 minutes, stirring occasionally.
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Ready when: Chicken is fork-tender and reads 175°F (80°C) in the thickest piece; the broth coats the back of a spoon and has golden-orange oil on top.
Tip: Keep to a gentle simmer. A hard boil can make coconut milk look grainy.
Boil the noodles
- While the soup simmers, bring 4 quarts (4 L) of unsalted water to a boil.
- Cook the 10 oz (285 g) of fresh noodles for 2 to 3 minutes, stirring once to separate.
- Drain well in a colander and shake off excess water.
- Divide among 4 wide bowls.
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Ready when: Noodles are springy and tender, with no raw flour taste, and slide apart easily.
Tip: Drain thoroughly. Extra water will dilute the broth in the bowl.
Balance and season
- Stir the lime juice into the soup.
- Taste and adjust: add a splash more fish sauce for salt, a pinch more sugar for roundness, or extra lime for brightness.
- If you want more heat, stir in a teaspoon of curry paste thinned with a ladle of broth and simmer 2 minutes.
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Ready when: The broth tastes rich, salty, slightly sweet and tangy, with no single flavor dominating.
Tip: Season after simmering. Broth reduces and gets saltier as it cooks.
Assemble and serve
- Ladle the hot soup and chicken over the noodles in each bowl.
- Top each with a nest of crispy noodles, a spoonful of pickled greens, some red onion, scallions and cilantro, and a drizzle of chili oil if using.
- Serve right away with lime wedges on the side.
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Ready when: Each bowl has curry broth surrounding the boiled noodles and a crisp topping that stays above the surface.
Tip: Add the crispy noodles last so they stay crunchy for the first several bites.
Good to know
Tips
- Frying the curry paste in coconut cream until the oil separates is the key to deep flavor. Don't rush it.
- Use thighs, not breasts. They stay juicy through the 20-minute simmer.
- Serve the soup with the lime, pickled greens and chili oil at the table so everyone can adjust sour, salty and spicy to taste.
- Save the cooled frying oil: strain it through a fine sieve and keep it in a jar for another use within 1 month.
Make ahead
"The curry broth with chicken can be made up to 3 days ahead and refrigerated. Fry the crispy noodles up to 1 day ahead and store airtight at room temperature. Boil the soft noodles and prep the toppings just before serving."
Storage & reheating
"Store the broth and chicken separately from noodles and toppings. Refrigerate in an airtight container up to 3 days, or freeze the broth up to 2 months (thaw overnight in the fridge). Reheat gently in a pot over medium-low, stirring, until steaming; do not boil hard. Keep crispy noodles airtight at room temperature up to 1 day. Do not store cooked noodles in the broth."
Substitutions
- fresh thin egg noodles → dried egg noodles or dried lo mein noodles. Use the same weight and cook according to the package; dried noodles may take 4 to 6 minutes.
- fresh thin egg noodles, for crisping → store-bought crispy fried noodles (about 1½ cups, 60 g). Skips the frying step and the frying oil.
- Thai pickled mustard greens → 1 tbsp chopped sauerkraut or chopped kimchi, rinsed. Gives a similar tangy crunch; use sparingly.
- fish sauce → additional light soy sauce. Use 2 tbsp for a vegetarian-style or fish-free soup, though the flavor will be less deep. Also swap the stock and chicken as needed.