Ingredients
Scale
- 1 tbsp red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric powder
- 1/2 tsp curry powder
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz egg noodles
- 2 tbsp vegetable oil
- 1/2 cup crispy fried egg noodles, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
- 2 limes, cut into wedges, for garnish
- 1/4 cup chopped red onion, for garnish
- 1/4 cup pickled mustard greens, for garnish
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Stir in coconut milk, chicken broth, fish sauce, brown sugar, turmeric powder, and curry powder. Bring to a simmer.
- Add chicken thighs to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- While the curry simmers, cook egg noodles according to package directions. Drain and set aside.
- To serve, divide cooked egg noodles among bowls. Ladle the chicken curry soup over the noodles.
- Garnish each bowl with crispy fried egg noodles, fresh cilantro, lime wedges, chopped red onion, and pickled mustard greens.
Notes
- For extra spice, add a pinch of chili flakes to the curry paste.
- Adjust sweetness and saltiness to your taste with more brown sugar or fish sauce.
- You can substitute chicken with beef or tofu for a different variation.
- Leftover Khao Soi can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Thai
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg