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Khao Soi with Chicken

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"Rich and creamy, Khao Soi is a flavorful taste explosion and is quite easy to make in the comfort of your own home. See below for simple to follow recipe for Khao Soi with chicken."

Serves 4 | Prep Time 20 | Cook Time

Why I Love This Recipe

Originally developed by Muslim Chin Haw people and served in Northern Thailand, today, Khao Soi has gained popularity all over Thailand and abroad. More of a curry rather than a soup, Khao Soi is simply delicious and must be tried when in Thailand.

Khao Soi features a spicy broth which combines coconut milk and red curry paste. The dish is served with flat egg noodles and a choice of meat including chicken (our preference), beef or pork, and topped with crispy fried noodles. Khao Soi is also served with a variety of condiments such as pickled vegetables, shallots, chilis and a fresh lime to squeeze on top.

Ingredients You'll Need

400ml vegetable oil, plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chili flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
Juice of 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
1 long red chili (deseeded if you don't like it too hot), sliced
3 small shallots cut into quarters
150ml rice wine vinegar
Small pack coriander, roughly chopped
Chili oil


First, make the pickled chili & shallots: Put the chili and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.

In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chili flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.

Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.

Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.

Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, some drained pickled chili & shallots and a drizzle of chili oil. Top with the crisp noodles and devour while it’s hot.

Pairs Well With

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