Khao Soi (Northern Thai Curry Noodle Soup)
Northern Thailand's coconut curry noodle soup: egg noodles in a turmeric-and-curry coconut broth with chicken.
Overview
This aromatic Thai-inspired soup combines tender chicken, rice noodles, and coconut milk in a flavorful curry broth. Packed with vegetables and fresh herbs, it's a comforting and spicy dish that warms the soul. Perfect for a quick yet satisfying meal.
Ingredients
Noodles
- 175 grams thin egg noodles
Fat
- 2 tablespoons peanut oil
Protein
- 2 boneless, skinless chicken breast
Vegetables
- 1 onion (sliced)
- 300 grams pak choy (cut into long strips)
Aromatics
- 1 fresh red chilli (small, de-seeded and finely chopped)
- 1 tablespoon fresh ginger (finely chopped)
Seasonings
- 2 tablespoons Curry Powder
- 750 ml chicken stock
- 800 ml coconut milk
- 20 grams basil (torn)
Method
Stage 1 - Prepare noodles and chicken
- Cook the noodles in a large pan of salted boiling water for 3 - 4 minutes, or until soft. Drain well and set aside.
- Heat the oil in a saucepan and add the chicken. Cook on each side for 5 minutes, or until cooked through. Remove the chicken and keep warm.
Stage 2 - Cook soup
- Put the onion in the pan and cook over a low heat for 8 minutes, stirring occasionally until softened but not browned.
- Add the chilli, ginger and curry powder and cook for a further 2 minutes.
- Add the chicken stock and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Thinly slice the chicken diagonally.
- Add the coconut milk to the saucepan and simmer for 10 minutes.
- Add the pak choy and cook for 3 minutes, then stir in the basil.
Stage 3 - Assemble and serve
- To serve, divide the noodles among four deep serving bowls. Add slices of chicken and ladle in the soup.
- Serve immediately.
Notes
- Curry powder: Use a good quality Thai curry powder for authentic flavor; adjust heat level with more or less chilli.
- Coconut milk: Full-fat coconut milk provides richness; shake well before using.
- Pak choy: Add at the end to keep it crisp and fresh.
Serving
Serve hot in deep bowls.
Storage
- Best served immediately; soup can be refrigerated for 2 days. Reheat gently and add fresh basil before serving.
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