Chicken Khao Soi Recipe (Thai Curry Noodle Soup) -

Chicken Khao Soi Recipe (Thai Curry Noodle Soup)

This authentic chicken khao soi is a spicy, creamy Northern Thai noodle soup everyone loves. Find out why it’s a true Chiang Mai classic!

Prep Time 10

Cook Time 30

Total Time 40

Cuisine Thai

Course Main Course

Serving Size people

Wash the drumsticks and score each one twice.
In a wok or pot, simmer 1 1/4 cups (300ml) of coconut milk over medium heat. It’s ready when it thickens, and you see the oil start to separate.
Stir in the red curry paste and yellow curry powder. Mix well until the paste fully blends into the coconut milk.
Place the drumsticks into the curry base and coat them well. Then pour in the rest of the coconut milk.
Add the fish sauce and palm sugar. Simmer gently for 20–30 minutes, or until the chicken is tender and fully cooked. If the curry gets too thick, add a splash of water (about 100 ml or just under 1/2 cup) to loosen it up.
In a separate pan, heat oil as needed and fry a small handful of egg noodles until golden and crispy, or about 30 seconds. Boil the rest of the noodles until al dente, then drain.
Serve your khao soi noodles in a deep bowl. Start with the boiled egg noodles at the bottom, then ladle the hot curry and chicken over the top. Finish with a handful of crispy noodles.
Add lime wedges, chopped shallots, pickled mustard greens, and a small dish of chili flakes on the side. You can also garnish with fresh herbs like cilantro or green onions.

Use the nutrition card in this recipe as a guideline.
Red curry paste: Use my Thai red curry paste recipe or Mae Ploy / Maesri for store-bought.
Storing: Keep the curry and noodles in separate containers. The broth will keep in the fridge for up to 3 days.