Description
Rich and creamy Northern Thai coconut curry noodle soup with tender chicken, aromatic spices, and a crispy noodle topping. This comforting and flavorful dish combines savory curry broth with soft egg noodles and vibrant garnishes, perfect for a satisfying dinner.
Ingredients
Main 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
Optional Toppings
- Fried crispy noodles
- Cilantro leaves
- Chili oil
- Lime wedges
Instructions
- Prepare the Curry Base: Heat 1 tablespoon of oil in a pot over medium heat. Add 2 tablespoons of red curry paste and sauté for about 1 minute or until fragrant.
- Cook the Chicken: Add 1 pound of sliced chicken thighs to the pot. Cook until the chicken is lightly browned on the outside, about 5 minutes.
- Add Liquids and Simmer: Pour in 1 can (14 oz) of coconut milk, 3 cups of chicken broth, 1 tablespoon of soy sauce or fish sauce, and 1 tablespoon of lime juice. Stir to combine and bring to a simmer. Let it cook for about 10 minutes so the flavors meld and the chicken is cooked through.
- Cook the Noodles: While the soup simmers, cook 8 ounces of egg noodles separately according to the package instructions, then drain.
- Assemble and Garnish: Divide the cooked noodles into serving bowls. Ladle the hot coconut curry soup over the noodles. Top with optional garnishes such as fried crispy noodles, fresh cilantro, chili oil, and lime wedges for added flavor and texture.
Notes
- Add turmeric powder to the curry base for a deeper, authentic Khao Soi flavor.
- To make crispy noodles, fry a small portion of cooked noodles in hot oil until golden and crunchy; use as a garnish.
- Use fish sauce for a more traditional Thai flavor or soy sauce for a milder, vegetarian-friendly alternative.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Thai
