Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe

I recently prepared a bowl of Thai Coconut Curry Soup featuring tender chicken thighs, vibrant red curry paste, and rich coconut milk. Combined with garlic, ginger, and a squeeze of lime, this dish brings a playful medley of flavors together that truly intrigues me. Every element contributes to its unique, captivating profile.

I’ve been experimenting in the kitchen for a while now and this Chicken Khao Soi recipe quickly became one of my go-to dishes. I first made it on a chilly day when I wanted something that combined the bold flavors of Thai coconut curry soup and the familiarity of a hearty noodle dish.

I started with bite sized pieces of chicken thighs seasoned with salt and pepper then lightly sauteed them in vegetable oil. The aroma of red curry paste mixed with garlic, minced ginger and finely chopped shallots filled my kitchen and really set the stage for an amazing meal.

When I added the coconut milk and chicken broth, the sauce became incredibly rich. A splash of fish sauce, a hint of palm sugar and the juice of a lime gave it a perfectly balanced kick.

I tossed in some egg noodles to complete the dish. I can’t wait for you to try this fusion of flavors and textures on your next cook day.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the mix of creamy coconut milk and spicy red curry paste gives it an awesome flavor that’s both comforting and exciting. I also love how the noodles soak up all that delicious broth; every bite feels like a warm hug when I dig in. Another reason is its simplicity—despite all the amazing flavors, it isn’t too hard to make and you don’t need fancy skills or ingredients to pull it off. Lastly, the fresh cilantro and green onions on top add a burst of brightness that makes the dish feel complete, even if I sometimes mess up the seasoning just a bit.

Ingredients

• Chicken thighs deliver protein and juicy texture to make every bite hearty and satisfying.
• Coconut milk adds creaminess along with healthy fats and a hint of natural sweetness.
• Red curry paste brings a spicy kick and bold flavor that really excites the taste buds.
• Egg noodles offer a tender, carb-filled base that helps tie all the flavors together.
• Lime juice gives a tangy, citrus burst that brightens the dish and cuts the richness.
• Fish sauce contributes a salty umami note that balances the sweet and spicy elements.

Ingredient Quantities

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite size pieces
• Salt and pepper to taste (about 1 tsp each)
• 2 tbsp vegetable oil
• 3 tbsp red curry paste
• 2 small shallots, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 cans (13.5 oz each) coconut milk
• 3 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• Juice of 1 lime
• 8 oz egg noodles (or your choice of noodles)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• Optional: Extra lime wedges and pickled mustard greens for garnish

How to Make this

1. Season the chicken thighs with about 1 tsp salt and 1 tsp pepper, then set them aside.

2. Heat 2 tbsp vegetable oil in a large pot over medium heat and cook the finely chopped shallots, minced garlic, and minced ginger until they start to soften, about 2-3 minutes.

3. Stir in the 3 tbsp red curry paste and mix well, letting it cook for about 1 minute until it really smells good.

4. Add the chicken pieces into the pot and cook them until they are lightly browned on all sides.

5. Pour in the 2 cans of coconut milk and 3 cups of chicken broth, then bring the mixture to a simmer.

6. Stir in 2 tbsp fish sauce, 1 tbsp palm sugar or brown sugar, and the juice from 1 lime. Lower the heat and let it simmer for about 10 minutes so all those flavors can mix together.

7. In a separate pot, cook 8 oz egg noodles (or your choice of noodles) according to the package instructions, then drain them carefully.

8. Add the cooked noodles to the soup and stir them in gently so they soak up the delicious sauce.

9. Taste the soup and adjust seasonings if needed. If it seems too rich, you can add a bit more lime juice to brighten it up.

10. Serve hot and top with 1/4 cup chopped fresh cilantro and 1/4 cup sliced green onions. If desired, add extra lime wedges or pickled mustard greens for a little extra kick. Enjoy your meal!

Equipment Needed

1. Large pot – For sautéing the aromatics and simmering the chicken and sauce
2. Second pot – To boil the noodles separately
3. Sharp knife – To cut the chicken, shallots, and ginger finely
4. Cutting board – For prepping all the ingredients safely
5. Measuring spoons – To accurately measure salt, pepper, curry paste, fish sauce, and sugars
6. Measuring cups – For measuring the coconut milk and chicken broth
7. Stirring spoon – To mix the curry paste with the aromatics and stir the soup as it simmers
8. Colander – For draining the noodles after cooking
9. Citrus juicer (optional) – To extract the lime juice easily before adding it to the soup

FAQ

Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe Substitutions and Variations

• Chicken thighs: You could use chicken breasts if you dont mind a leaner meat, but be careful not to overcook them.
• Red curry paste: If you cant find red curry paste, try mixing chili powder with a bit of garlic and ginger for a similar kick.
• Coconut milk: Light coconut milk or diluted coconut cream can work if you want a less rich version of the dish.
• Fish sauce: Soy sauce with a squirt of lime juice might do the trick when you dont have fish sauce on hand.
• Egg noodles: Rice noodles or even spaghetti can be used as an alternative to egg noodles pretty easily.

Pro Tips

1. Let the chicken sit with the salt and pepper for about 10 minutes before frying it so it really gets a chance to absorb those flavors. Trust me, it makes a big difference.

2. When you’re cooking the shallots, garlic and ginger, be sure to let them soften long enough so the curry paste can really bloom in the oil. If you rush it, the paste might taste a bit raw.

3. Always taste the soup as you’re simmering and don’t be afraid to add a little extra lime or fish sauce. Every batch is a bit different and a tiny tweak can really balance out the flavors.

4. To keep your noodles from turning mushy, cook them in a separate pot and then mix them gently with the soup right at the end. This helps them stay firm and hold up to all that delicious broth.