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Thai Khao Soi (Chicken in Curry Sauce)

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Thai Khao Soi (Chicken in Curry Sauce)

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Adjust Servings:
Curry Paste
4 Mexican chilies Stemmed, halved and seeded
1 2-inch piece Ginger Cut into thin slices
8 cloves Garlic
2 Shallots Quartered
2 tablespoons Cilantro Chopped
1 tablespoon Ground Coriander
1 tablespoon Ground Turmeric
1 teaspoon Ground Cardamom
1 teaspoon Curry Powder
2 tablespoons Vegetable Oil
1 pound Egg Noodles 1/4 to be fried & 3/4 to be boiled
2 cans (13.5 ounces each) Coconut Milk
1 cup Chicken Broth
1 pound Chicken Breast Boneless, skinless, cut into small pieces
Bean Sprouts
Slices Red Onion
Fried Onions
Kitchen Supplies
Food Processor

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Chicken cooked in a curry-like sauce and served with crispy noodles

  • 50 min
  • Serves 4
  • Medium


  • Curry Paste

  • Noodles

  • Soup

  • Garnish

  • Kitchen Supplies



Khao Soi is a Burmese-influenced dish served mainly in northern Laos and northern Thailand. In this popular street dish of northern Thailand, the chicken is cooked in a curry-like sauce containing coconut milk and is served with deep fried crispy noodles. If you’re like me and you enjoy a light curry packed with spiciness and intense flavor, then you will certainly enjoy this dish!



Puree all the curry paste ingredients in a food processor and set aside. For added depth of flavor, pound all of the ingredients using a mortar and pestle before adding to the food processor (optional).


Add vegetable oil to a large skillet over high heat, then add 1/4 of egg noodles to the pan and fry until crispy, turning frequently. Set aside on a paper-lined plate.


In the same skillet with remaining oil, add the curry paste and stir for 1 minute until fragrant. Add coconut milk and whisk to combine for 30 seconds. Add chicken broth and whisk to combine for 30 seconds. Turn heat to medium, add chicken and cook for 20 minutes, stirring frequently.


While the soup is cooking, bring a small pot of water to boil. Boil the remaining 3/4 of noodles until soft. Drain water and set noodles aside for serving. After chicken has cooked, transfer the curry soup, chicken and boiled noodles to a serving bowl and top with crispy noodles, bean sprouts, red onions, cilantro and fried onions.

Rebecca Chan

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