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Khao Soi

Northern Thailand's iconic dish of braised chicken in a rich, coconut-curry broth served over soft egg noodles and topped with crispy fried noodles, pickled mustard greens, shallots, and lime. A layered, craveable bowl that's unlike any other curry.

60 minMediumServes 4610 cal/serving

ThaiDinnerStovetopHigh ProteinDairy-FreeNut-FreeNightshade-Free

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 3 tbsp red curry paste
  • 2 cans full-fat coconut milk (13.5 oz)
  • 2 cups chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp ground turmeric
  • 12 oz fresh or dried egg noodles
  • 3 tbsp vegetable oil
  • 4 shallots, thinly sliced
  • 2 limes, cut into wedges
  • 1/2 cup pickled mustard greens, rinsed, chopped
  • 1/4 cup fresh cilantro

Instructions

  1. 1

    Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste and 1 tsp ground turmeric and fry, stirring, for 2 minutes until fragrant.

  2. 2

    Add 2 cans full-fat coconut milk (13.5 oz) and stir to combine with the paste. Add 2 cups chicken broth, 2 tbsp fish sauce, 1 tbsp soy sauce, and 2 tsp brown sugar. Bring to a simmer.

  3. 3

    Add 4 bone-in, skin-on chicken thighs to the pot. Partially cover and simmer over medium-low heat for 30-35 minutes, turning once halfway through, until the chicken is cooked through to an internal temperature of 165°F and tender.

  4. 4

    While the chicken cooks, reserve a handful of the uncooked 12 oz fresh or dried egg noodles. Cook the remaining noodles according to package directions, drain, and divide among 4 bowls.

  5. 5

    Heat remaining vegetable oil in a small skillet over medium-high heat. Fry the reserved raw noodles for 1-2 minutes, stirring, until crispy and golden. Drain on paper towels - these are the crispy topping.

  6. 6

    Remove the chicken from the broth. If desired, shred or leave whole. Ladle broth generously over the noodles in each bowl and top with chicken.

  7. 7

    Garnish each bowl with crispy noodles, 4 thinly sliced shallots, 1/2 cup rinsed, chopped pickled mustard greens, 1/4 cup fresh cilantro, and 2 cut into wedges limes for squeezing.

Questions

Can I make Khao Soi gluten-free?

Yes. The gluten in this entry is 1 tbsp soy sauce, 12 oz fresh or dried egg noodles. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Khao Soi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Khao Soi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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