Thai Chicken Coconut Curry Noodle Soup (Khao Soi–Style)

Name: Thai Chicken Coconut Curry Noodle Soup (Khao Soi–Style)
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces; 13½ oz can (about 1¾ cups) (400 ml) full-fat coconut milk, unshaken, at room temperature; 3 cups (720 ml) low-sodium chicken broth; 3 tbsp (50 g) Thai red curry paste; 1 tbsp (7 g) mild yellow curry powder; ½ tsp (1½ g) ground turmeric; 1 large (about 2 oz) (60 g) large shallot, finely minced; 4 cloves (12 g) garlic cloves, minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 2 tbsp (30 ml) fish sauce; 1 tbsp (15 ml) soy sauce; 2 tsp (8 g) light brown sugar, packed; 2 limes (130 g) limes, 1 lime juiced (about 2 tbsp / 30 ml), 1 lime cut into 4 wedges; 4 tbsp (60 ml) neutral oil (vegetable or avocado), divided: 1 tbsp (15 ml) for the soup, 3 tbsp (45 ml) for the crispy noodles; 12 oz (340 g) fresh thin egg noodles, loosened by hand; 2 oz (57 g) fresh thin egg noodles, pulled apart into loose strands and patted very dry; 1 tbsp (18 g) kosher salt, for the noodle boiling water; ½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 3 scallions (45 g) scallions, thinly sliced; 1 cup (90 g) fresh bean sprouts, rinsed and drained (optional); 1 tsp (2 g) red chili flakes (optional)

From the MyKitchenBank Kitchen

A rich, fragrant weeknight take on northern Thai khao soi: tender chicken thighs simmered in a red curry and coconut broth, ladled over springy egg noodles and finished with crispy fried noodles, lime and cilantro.

Prep: 25 min
Cook: 22 min
Wait: 15 min
Total: 1 hr 2 min
Makes: 4 large bowls (about 2 cups broth and 3 oz noodles per bowl)

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Ingredients

4 servings

For the soup
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces
13½ oz can (about 1¾ cups) (400 ml) full-fat coconut milk, unshaken, at room temperature
3 cups (720 ml) low-sodium chicken broth
3 tbsp (50 g) Thai red curry paste
1 tbsp (7 g) mild yellow curry powder
½ tsp (1.5 g) ground turmeric
1 large (about 2 oz) (60 g) large shallot, finely minced
4 cloves (12 g) garlic cloves, minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
2 tsp (8 g) light brown sugar, packed
2 limes (130 g) limes, 1 lime juiced (about 2 tbsp / 30 ml), 1 lime cut into 4 wedges
4 tbsp (60 ml) neutral oil (vegetable or avocado), divided: 1 tbsp (15 ml) for the soup, 3 tbsp (45 ml) for the crispy noodles
For the noodles
12 oz (340 g) fresh thin egg noodles, loosened by hand
2 oz (57 g) fresh thin egg noodles, pulled apart into loose strands and patted very dry
1 tbsp (18 g) kosher salt, for the noodle boiling water
For serving
½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
3 scallions (45 g) scallions, thinly sliced
1 cup (90 g) fresh bean sprouts, rinsed and drained (optional)
1 tsp (2 g) red chili flakes (optional)

Equipment (7)

4–5 quart (4–5 L) heavy pot or Dutch oven
Large pot (4 quart / 4 L) for boiling noodles
10-inch (25 cm) skillet for crispy noodles
Cutting board and sharp knife
Paper towel-lined plate
Instant-read thermometer
Slotted spoon or spider strainer

Steps

Before you start

Do not shake the can of coconut milk; you will scoop the thick cream from the top to fry the curry paste.
Have everything chopped before you turn on the heat; the paste and aromatics cook quickly and can scorch.
Use fresh thin egg noodles (sold refrigerated at Asian markets). If using dried egg noodles, follow the package time and expect the crispy topping to need 2 minutes longer.
Red curry paste brands vary widely in salt and heat; start with the amount listed and adjust at the end.

1
Prep the ingredients
- Trim excess fat from the chicken thighs and cut them into 1-inch (2.5 cm) pieces.
- Pat dry with paper towels and set aside.
- Mince the shallot and garlic, grate the ginger, slice the scallions, chop the cilantro, and juice one lime (about 2 tbsp / 30 ml).
- Cut the second lime into 4 wedges.
- Gently pull apart the 2 oz (57 g) of noodles for crisping and pat them very dry.
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Ready when: Everything is chopped and within arm's reach of the stove.
Tip: Wet noodles will spit violently in hot oil, so dry them thoroughly.
2
Fry crispy noodles
- Heat 3 tbsp (45 ml) of the oil in a 10-inch (25 cm) skillet over medium-high heat until a single strand sizzles immediately when dropped in.
- Add the dried noodle strands in a loose layer and fry, turning with tongs or chopsticks, for 1 to 2 minutes.
- Transfer with a slotted spoon to a paper towel-lined plate.
- They crisp further as they cool.
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Ready when: Noodles are deep golden and bubbling has slowed; they feel crisp after 1 minute of cooling.
Tip: Pull them out when pale gold; they keep darkening from residual heat.
3
Fry the curry paste
- Wipe out a 4–5 quart (4–5 L) pot and heat the remaining 1 tbsp (15 ml) oil over medium heat.
- Add the shallot, garlic and ginger and stir for 2 minutes until softened and fragrant.
- Scoop about ½ cup (120 ml) of the thick cream from the top of the unshaken coconut milk into the pot, and add the red curry paste, curry powder and turmeric.
- Cook, stirring constantly, for 3 to 4 minutes.
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Ready when: The paste darkens slightly, smells toasty, and red-orange oil separates and shimmers at the edges.
Tip: Lower the heat if the paste sticks or smells sharp or burnt.
4
Sear the chicken
- Add the chicken pieces to the pot and stir to coat in the paste.
- Cook, stirring every 30 seconds or so, for 4 to 5 minutes.
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Ready when: The outside of all the chicken pieces is opaque with no raw pink showing.
5
Simmer the broth
- Pour in the rest of the coconut milk (about 1¼ cups / 280 ml), the chicken broth, fish sauce, soy sauce and brown sugar.
- Scrape up any paste stuck to the bottom.
- Bring to a gentle boil, then reduce the heat to low and simmer, partially covered, for 15 minutes, stirring once or twice.
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Ready when: Chicken reads at least 165°F (74°C) and is tender when pierced; the broth is lightly thickened and glossy.
Tip: Keep it at a gentle simmer; a hard boil can make coconut milk split and look greasy.
6
Boil the noodles
- While the soup simmers, bring a large pot of water to a boil and add the salt.
- Add the 12 oz (340 g) fresh noodles and cook for 2 to 3 minutes, stirring to separate.
- Drain well in a colander, then divide among 4 deep bowls.
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Ready when: Noodles are tender but still springy with a slight bite.
Tip: Cook noodles separately; boiling them in the soup makes the broth starchy and the noodles soft.
7
Season the soup
- Check the chicken with an instant-read thermometer; it should read at least 165°F (74°C).
- Stir in the lime juice.
- Taste and adjust: add a splash more fish sauce for salt, a pinch more sugar for balance, or more lime for brightness.
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Ready when: The broth tastes rich, salty, slightly sweet and tangy, with no raw curry sharpness.
Tip: Add lime off the boil; its fresh flavor fades with long heating.
8
Assemble and serve
- Ladle the hot chicken and broth over the noodles in each bowl.
- Top with a handful of crispy noodles, scallions, cilantro, and bean sprouts and chili flakes if using.
- Serve right away with a lime wedge on each bowl.
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Ready when: Noodles are fully submerged in steaming, fragrant broth.
Tip: Add the crispy noodles last so they stay crunchy.

Good to know

Tips

Frying the curry paste in coconut cream until the oil separates is the key to deep flavor; don't skip those 3 to 4 minutes.
Thighs stay juicy in a simmer; breast meat dries out more easily.
Boil noodles in a separate pot so the broth stays silky and not starchy.
For extra heat, serve with chili oil or sliced fresh Thai chilies at the table.

Make ahead

"Make the soup base (through step 5) up to 2 days ahead and refrigerate. Fry the crispy noodles up to 1 day ahead and keep in an airtight container at room temperature. Boil the soup noodles fresh just before serving."

Storage & reheating

"Store the soup and noodles separately. Refrigerate the soup in an airtight container for up to 3 days; boiled noodles up to 2 days tossed in a little oil. Freeze the soup (without noodles) for up to 2 months and thaw overnight in the fridge. Reheat the soup in a pot over medium-low heat, stirring, until steaming and at least 165°F (74°C); add a splash of broth if too thick. Dip noodles in boiling water for 20 seconds to warm. Crispy noodles keep 1 day at room temperature in a sealed container."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut the same size but simmer only 10 to 12 minutes in step 5 so it doesn't dry out; still check for 165°F (74°C).
Thai red curry paste → Thai yellow curry paste. Gives a milder, slightly sweeter soup; use the same amount.
fish sauce → soy sauce plus a squeeze of extra lime. Use 2 tbsp (30 ml) soy sauce in place of the fish sauce for a vegetarian-leaning flavor; the soup will be less funky.
fresh thin egg noodles → dried egg noodles or linguine. Cook according to package directions (usually 4 to 6 minutes) until al dente.