Khao Soi is a yummy noodle soup from Thailand that blends flavors beautifully. It features soft egg noodles, a creamy coconut curry broth, and toppings like crispy noodles and fresh lime.
This dish feels like a warm hug on a chilly day! Whenever I make it, I can’t resist adding extra lime juice for that zesty kick. It’s quick to prepare and oh-so-satisfying!
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for their tenderness. You can swap them for chicken breasts or even tofu for a vegetarian twist. Just remember, cooking time may vary with different proteins.
Red Curry Paste: This is key for flavor! If you can’t find it, try using yellow curry paste or a mix of chili powder with some ginger and garlic. Just be mindful of the heat level!
Coconut Milk: This brings creaminess to Khao Soi. If you’re dairy-free, coconut milk is perfect. If you’re looking for a lighter option, low-fat coconut milk will work too. Just know it’s a bit less rich!
Fresh Egg Noodles: I like using fresh egg noodles for that authentic taste. You can substitute with dry egg noodles or even rice noodles if you’re gluten-free. Just adjust cooking times accordingly!
Pickled Mustard Greens: They add a nice tang! If you can’t find them, try using pickled radish, or skip them entirely for a simpler dish.
How Do I Make Sure My Chicken is Tender?
To ensure your chicken is tender and juicy, follow these tips:
- Use chicken thighs instead of breasts, they stay moist better.
- Cook them in the broth until they are fully cooked, then remove and shred. This keeps them from overcooking.
- Simmer gently with the coconut milk afterwards to soak in flavors without further cooking.
This method really locks in the taste and ensures delicious chicken in your Khao Soi!
How Can I Make the Broth Extra Flavorful?
Building a rich broth is simple!
- Sauté onions, garlic, and ginger well to release their aromas before adding spices.
- Don’t rush adding coconut milk; let it simmer to meld all the flavors together.
- Adjust the seasoning with salt and sugar to balance the richness – this step is key!
By taking your time with these steps, you’ll create a broth that elevates your Khao Soi to the next level!
How to Make Khao Soi (Northern Thai Coconut Curry Noodle Soup)
Ingredients You’ll Need:
For the Soup:
- 2 tbsp vegetable oil
- 1 lb (450g) chicken thighs, boneless and skinless
- 1 tbsp red curry paste
- 1 tbsp curry powder (preferably northern Thai style)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 tbsp palm sugar or brown sugar
- 4 cups (1 liter) chicken broth
- 1 can (400ml) coconut milk
- Salt to taste
For Serving:
- 200g fresh egg noodles or cooked egg noodles
- 2 limes, cut into wedges
- 1 cup pickled mustard greens (optional)
- Fresh cilantro leaves, roughly chopped
- 1 cup crispy fried egg noodles (for topping)
- Sliced shallots or red onion (for garnish)
- Chili oil or chili flakes (optional)
Time Needed:
This delicious Khao Soi takes about 15 minutes of prep time and roughly 30 minutes of cooking time, making it a total of about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion, garlic, and ginger. Sauté these until they are fragrant and softened, which should take about 3-4 minutes. This will form a lovely base of flavor for your soup!
2. Adding the Spices:
Next, stir in the red curry paste, curry powder, turmeric, and ground coriander. Cook this mixture for 1-2 minutes until the spices release their aroma. You should start to smell that delicious Thai fragrance!
3. Cooking the Chicken:
Add the chicken thighs into the pot and stir to coat them in the spices. Cook for 2-3 minutes, allowing the chicken to start browning slightly. This step helps to deepen the flavor.
4. Making the Broth:
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat and let it simmer until the chicken is tender, which will take about 20 minutes. You’ll know it’s ready when you can easily shred the chicken.
5. Shredding the Chicken:
Carefully remove the chicken pieces from the pot and use two forks to shred it into bite-sized pieces. Set aside the shredded chicken for later.
6. Adding Coconut Milk:
In the same pot, add the coconut milk and palm sugar. Stir it well and taste to see if it needs any salt. Return the shredded chicken to the pot and let it simmer gently for another 5 minutes. This is where the magic happens—the broth becomes creamy and delicious!
7. Preparing the Noodles:
While the soup is simmering, prepare the egg noodles according to the package instructions. Once cooked, drain them and divide the noodles into bowls.
8. Assembling the Bowls:
Ladle the hot curry soup over each bowl of noodles. Make sure each serving is generous with the broth and chicken!
9. Adding Toppings:
Top each bowl with crispy fried egg noodles for that lovely crunch! Add fresh cilantro, pickled mustard greens if you like them, and serve with wedges of lime on the side.
10. Final Touches:
Garnish with sliced shallots or red onion for extra flavor. If you enjoy a kick, drizzle some chili oil or sprinkle chili flakes on top.
11. Serve and Enjoy:
Serve the Khao Soi immediately, and don’t forget to squeeze some lime juice over the top to brighten the flavors. Enjoy your flavorful, creamy, and slightly spicy bowl of Khao Soi!
Can I Use Different Proteins Instead of Chicken?
Absolutely! You can substitute chicken with boneless pork, shrimp, or even tofu for a vegetarian option. Just adjust cooking times accordingly, as shrimp will cook faster than chicken.
How Do I Store Leftovers?
Store any leftover Khao Soi in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, and add a splash of broth or coconut milk if needed to loosen the sauce.
What if I Can’t Find Some Ingredients?
No worries! If you can’t find red curry paste, you can use yellow curry paste instead. For coconut milk, low-fat versions or even dairy alternatives like almond milk can work, but keep in mind that the flavor and creaminess will be different.
Can I Make Khao Soi Vegan?
Definitely! Use vegetable broth instead of chicken broth, swap chicken for tofu or chickpeas, and use coconut milk. You can also skip the fried egg noodles on top or use a vegan version for a completely plant-based meal!