Name: Chiang Mai Khao Soi: Creamy Thai Coconut Curry Noodle Soup with Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tbsp oil; 1 lb chicken thighs, sliced; 2 tbsp red curry paste; 1 can (14 oz) coconut milk; 3 cups chicken broth; 1 tbsp soy sauce or fish sauce; 1 tbsp lime juice; 8 oz egg noodles; Fried crispy noodles; Cilantro leaves; Chili oil; Lime wedges

Jump to Recipe· 4.3 from 84 reviews

If you have a craving for something that bursts with warmth, creaminess, and a touch of exotic spice, look no further than this Chiang Mai Khao Soi: Creamy Thai Coconut Curry Noodle Soup with Chicken Recipe. This dish beautifully melds tender chicken, silky coconut curry broth, and perfectly cooked noodles into a bowl of comfort you’ll want to savor time and again. Every spoonful tells the story of Northern Thailand’s rich culinary heritage, with a deliciously creamy curry base and a satisfying crunchy noodle topping that makes it truly unforgettable.

Ingredients You’ll Need

A collection of various cooking ingredients arranged on a white marbled surface includes a tall dark bottle with a yellow label on the top left and a bowl of white coconut milk on the top right. Near the center is a white plate with blue dots holding two white eggs, two pieces of dark brown tamarind blocks, one whole lime, and one lime cut in half to show a greenish interior. Around this are small white bowls containing chopped red chili, sliced red onions, fried garlic, fried shallots, and small mushrooms. There is a pink bowl holding fresh green herbs and long green stalks. Below, a patterned bowl contains raw light pink chicken pieces with two cloves of garlic on top. A bowl on the bottom right is filled with light yellow noodles. The entire scene is captured in bright, even light. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is refreshingly simple, yet every component plays an essential role in creating the authentic taste, texture, and inviting color of Chiang Mai Khao Soi. From creamy coconut milk that forms the soul of the broth to curry paste that packs all the aromatic punch, each ingredient is vital.

Oil (1 tbsp): Used to sauté the curry paste and bring out its vibrant flavors before adding the chicken.
Chicken thighs (1 lb, sliced): Juicy and tender, these provide rich, flavorful meat that stays moist in the curry broth.
Red curry paste (2 tbsp): The heart of the dish’s spice, offering a perfect blend of heat and aromatic Thai spices.
Coconut milk (1 can, 14 oz): Creates a creamy, luscious base that balances the curry’s spice and adds a subtle sweetness.
Chicken broth (3 cups): Adds savory depth and thins the coconut milk to the ideal soup consistency.
Soy sauce or fish sauce (1 tbsp): Introduces umami and saltiness, amplifying the authentic Thai flavors.
Lime juice (1 tbsp): Brings brightness and acidity to cut through the richness, creating perfect balance.
Egg noodles (8 oz): The chewy noodles that soak up the curry broth, making every bite hearty and satisfying.
Optional toppings: Fried noodles for crunch, fresh cilantro for herbaceous notes, chili oil for extra heat, and lime slices for garnish.

How to Make Chiang Mai Khao Soi: Creamy Thai Coconut Curry Noodle Soup with Chicken Recipe

Step 1: Sauté the Curry Paste

Heat your oil in a large pot over medium heat. Add the red curry paste and stir for about one minute until fragrant. This quick step wakes up the spices, giving you that signature fragrant base for the soup.

Step 2: Cook the Chicken

Add the sliced chicken thighs to the pot and cook until they turn lightly browned but still juicy. This helps seal in the flavors before they simmer in the soup.

Step 3: Combine Coconut Milk and Broth

Pour in the coconut milk and chicken broth, stirring well to meld with the curry paste and chicken. Add the soy or fish sauce for savory depth and the lime juice for a fresh zing. Let everything simmer gently for about 10 minutes, allowing the flavors to marry and the chicken to finish cooking.

Step 4: Cook the Noodles

While your soup simmers, cook the egg noodles separately according to package directions. Properly cooked noodles are key for the perfect texture contrast with the rich soup.

Step 5: Assemble Your Bowl

Divide the cooked noodles among serving bowls, ladle the creamy curry soup with chicken over them, and get ready to crown your creation with some irresistible garnishes.

How to Serve Chiang Mai Khao Soi: Creamy Thai Coconut Curry Noodle Soup with Chicken Recipe

The dish shows a white bowl filled with a creamy yellow soup base, with a nest of yellow noodles sitting in the center. On top of the noodles are thin, crispy golden strips arranged in a loose pile. Around the noodles, there are fresh green leaves and small pieces of red chili for color contrast. The bowl is placed on top of two other white bowls stacked below it, all set on a white marbled surface. In the background, a glass of light orange liquid and a blurred white cup are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnishes truly elevate this dish from delicious to spectacular. Crispy fried noodles add a delightful crunch, while fresh cilantro sprigs introduce a burst of brightness. Drizzle chili oil for an extra kick and wedge lime on the side so everyone can adjust acidity to their liking.

Side Dishes

Pair this soup with light sides like a simple cucumber salad to add coolness and contrast or some Thai sticky rice for an authentic touch. Avoid anything too heavy that might compete with the rich, creamy flavors.

Creative Ways to Present

For a fun twist, serve the crispy fried noodles separately so guests can add as much crunch as they like. Or layer bowls with noodles and soup, then top with colorful garnishes arranged like tiny edible bouquets to impress your friends and family.

Make Ahead and Storage

Storing Leftovers

This Chiang Mai Khao Soi: Creamy Thai Coconut Curry Noodle Soup with Chicken Recipe keeps well in the fridge for up to three days. Store the soup and noodles separately in airtight containers to keep the noodles from getting soggy.

Freezing

You can freeze the soup base without the noodles for up to two months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently – fresh noodles are best cooked just before serving.

Reheating

Reheat the soup on the stovetop over medium low heat, stirring occasionally. Add a splash of broth or coconut milk if the soup thickens too much. Cook fresh noodles separately and combine just before eating for the best texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are more forgiving and tender in this soup, chicken breast works fine—just be careful not to overcook it to avoid dryness.

Is there a vegetarian version of this recipe?

Yes, you can substitute the chicken with tofu or vegetables like mushrooms and use vegetable broth along with soy sauce instead of fish sauce to keep it plant-based.

How spicy is this Chiang Mai Khao Soi recipe?

The heat level depends on your red curry paste and the chili oil you add. You can start mild and spice it up with more chili oil or fresh chilies as you like.

What’s the best way to achieve crispy fried noodles?

Take a small handful of cooked noodles and fry them in hot oil until golden and crunchy, then drain on paper towels. These add incredible texture when sprinkled on top.

Can I make this recipe gluten-free?

Yes, by choosing gluten-free soy sauce and rice noodles instead of egg noodles, you can enjoy this comforting soup without gluten worries.

Final Thoughts

Now that you’ve got the recipe and all the handy tips, it’s time to dive in and make this Chiang Mai Khao Soi: Creamy Thai Coconut Curry Noodle Soup with Chicken Recipe a regular favorite at your table. It’s a perfect hug in a bowl with enchanting flavors that carry you straight to Northern Thailand, and once you taste it, you’ll wonder why you haven’t made it sooner!