I’m sharing my Thai Coconut Curry Soup that hides a surprising pantry staple and gives this classic noodle dish an unexpected twist.
Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) is the sort of bowl I keep bragging about, even though I still get surprised by how it turns out.
I cook with boneless skinless chicken thighs because they stay tender and actually soak up that silky full fat coconut milk, and the flavors bend in ways I can’t quite explain. Khao Soi feels familiar but weird at the same time, like Thai Coconut nostalgia with a twist, and every spoonful makes you want to know what trick made it so good.
Try it, you might ruin other soups for yourself.
Ingredients
- Chicken thighs: rich in protein, juicy, more forgiving than breasts
- Coconut milk: creamy, adds healthy fats and depth, slightly sweet
- Khao soi curry paste: fragrant spices, turmeric notes, gives the signature curry flavor
- Galangal or ginger: bright, peppery zing, aids digestion, sharp aromatic lift
- Fish sauce: salty umami boost, it’s the savory backbone, use sparingly
- Lime juice: bright sour acidity, balances richness, adds freshness
- Egg noodles: carb energy, tender in broth, crisp up for crunchy topping
- Pickled mustard greens: tangy, slightly bitter, cut through the coconut richness
- Chili oil or fried chili: heat and smoky spice, adds layered chile flavor
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
- 2 (13.5 ounce) cans full fat coconut milk about 3 cups
- 2 cups low sodium chicken stock
- 3 tablespoons khao soi curry paste or Thai yellow curry paste
- 1 tablespoon vegetable oil for the curry
- 1 cup neutral oil for frying noodles or more as needed
- 3 medium shallots, 2 minced and 1 thinly sliced for garnish
- 4 garlic cloves, minced
- 1 inch piece galangal, grated or 1 inch fresh ginger as substitute
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar or palm sugar
- 1 tablespoon lime juice, plus lime wedges for serving
- 8 ounces fresh egg noodles for the soup plus about 4 ounces extra for frying crispy garnish
- 1/2 cup pickled mustard greens, thinly sliced (optional but traditional)
- 2 scallions, thinly sliced
- 1/2 cup cilantro leaves, roughly chopped
- 2 tablespoons chili oil or fried chili paste
- 2 tablespoons pickled red chilies or chili crisp for serving
How to Make this
1. Prep everything first so you dont scramble: cut 1 1/2 lb chicken thighs into bite sized pieces, mince 2 shallots and 4 garlic cloves, grate 1 inch galangal or ginger, thinly slice the remaining shallot for garnish, chop scallions and cilantro, and slice the pickled mustard greens if using. Set aside 8 oz fresh egg noodles for the soup and about 4 oz extra for frying.
2. Bloom the curry: heat 1 tablespoon vegetable oil in a heavy pot over medium heat, add the minced shallots, garlic and grated galangal and cook until fragrant, about 1 minute. Add 3 tablespoons khao soi or Thai yellow curry paste, 1 teaspoon turmeric and 1 teaspoon curry powder, stir and fry briefly until aromatic.
3. Add coconut milk to wake the flavors: pour in about 1 cup of the full fat coconut milk and stir, cook until the oil separates and the paste smells rich, 2 to 3 minutes. This helps deepen the curry flavor.
4. Build the soup: add the chicken pieces and toss to coat, then pour in the remaining coconut milk (about 2 more cups) and 2 cups low sodium chicken stock. Bring to a gentle simmer and cook 12 to 18 minutes until chicken is tender.
5. Season and finish: stir in 2 tablespoons fish sauce, 1 tablespoon light brown or palm sugar, and 1 tablespoon lime juice. Taste and adjust seasoning with more fish sauce or lime if needed. If it’s too thick add a splash more stock, too thin simmer a bit longer.
6. Cook noodles for bowls: while the soup simmers, boil the 8 oz fresh egg noodles according to package or until just tender, drain and rinse briefly under hot water to keep them from sticking. Divide into bowls.
7. Fry crispy noodle garnish: heat about 1 cup neutral oil in a small heavy pan to medium-high (test with a small noodle piece it should sizzle and puff). Fry the extra 4 oz noodles in batches until puffed and golden, drain on paper towels. Careful, oil is hot.
8. Assemble bowls: place cooked noodles in each bowl, ladle hot coconut curry and chicken over them, then top with fried crispy noodles, sliced shallot, pickled mustard greens, scallions and chopped cilantro.
9. Add heat and serve: drizzle each bowl with a little chili oil or fried chili paste, add 2 tablespoons pickled red chilies or chili crisp to share, and serve with lime wedges on the side so everyone can squeeze to taste. Enjoy right away, crispy noodles will soften if left too long.
Equipment Needed
1. Heavy bottomed pot for the curry and simmering the chicken
2. Small heavy pan or wok for frying the crispy noodles
3. Cutting board (one for chicken, one for aromatics if you like)
4. Good chef’s knife (sharp please)
5. Microplane or box grater for the galangal/ginger
6. Measuring cups and spoons
7. Colander or fine mesh strainer for draining the noodles
8. Tongs or a slotted spoon for handling noodles and chicken
9. Wooden spoon or silicone spatula and some paper towels for draining the fried noodles
FAQ
Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breasts or extra firm tofu. Breasts cook faster and can dry out so simmer gently till 165°F or slice thin, while tofu should be pressed, cubed and pan fried till golden then added to the broth for a veg option.
- Full fat coconut milk: use light coconut milk plus 1/4 to 1/2 cup heavy cream or use canned coconut cream diluted with water (about 3 parts water to 1 part cream) to match the richness without being too heavy.
- Fish sauce: replace with soy sauce or tamari 1:1 and add a splash of lime juice or a tiny pinch of sugar to get the savory plus tangy umami if you need vegetarian try a spoon of dissolved miso for depth.
- Fresh egg noodles: use wide rice noodles or dried ramen/lo mein noodles for the soup. For the crispy garnish try thin rice vermicelli, fry in small batches in hot neutral oil until puffed and golden, drain on a rack so they stay crisp.
Pro Tips
1. Bloom the paste properly. Fry the curry paste with the aromatics in a little oil, then add about a cup of coconut milk and cook until you see the oils separate and it smells deep and fragrant. Dont skip this step or the broth will taste flatter and more one note.
2. Get the noodles timing perfect. Cook the soup noodles just until tender then rinse with hot water to stop cooking, they should still have a little chew because they will soften in the hot broth. The fried noodle garnish must be fried hot and in small batches so it puffs and stays crispy, and serve bowls right away because those crunchy noodles go soggy fast.
3. Boost depth with quick browning. If you have an extra minute, briefly brown the chicken in the pot before adding liquids in small batches so it develops color. You wont need long since thighs are forgiving, but that caramelization adds a lot more savory flavor than just stewing.
4. Rescue and balance like a pro. If the coconut curry looks greasy or split, take it off the heat and whisk in a splash of warm stock or an extra spoon of coconut milk to emulsify. Taste for balance at the end and fix with small amounts of fish sauce for saltiness, sugar for roundness, or lime for brightness until it sings.
Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe
I’m sharing my Thai Coconut Curry Soup that hides a surprising pantry staple and gives this classic noodle dish an unexpected twist.
6
servings
777
kcal
Equipment: 1. Heavy bottomed pot for the curry and simmering the chicken
2. Small heavy pan or wok for frying the crispy noodles
3. Cutting board (one for chicken, one for aromatics if you like)
4. Good chef’s knife (sharp please)
5. Microplane or box grater for the galangal/ginger
6. Measuring cups and spoons
7. Colander or fine mesh strainer for draining the noodles
8. Tongs or a slotted spoon for handling noodles and chicken
9. Wooden spoon or silicone spatula and some paper towels for draining the fried noodles
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
-
2 (13.5 ounce) cans full fat coconut milk about 3 cups
-
2 cups low sodium chicken stock
-
3 tablespoons khao soi curry paste or Thai yellow curry paste
-
1 tablespoon vegetable oil for the curry
-
1 cup neutral oil for frying noodles or more as needed
-
3 medium shallots, 2 minced and 1 thinly sliced for garnish
-
4 garlic cloves, minced
-
1 inch piece galangal, grated or 1 inch fresh ginger as substitute
-
1 teaspoon ground turmeric
-
1 teaspoon curry powder
-
2 tablespoons fish sauce
-
1 tablespoon light brown sugar or palm sugar
-
1 tablespoon lime juice, plus lime wedges for serving
-
8 ounces fresh egg noodles for the soup plus about 4 ounces extra for frying crispy garnish
-
1/2 cup pickled mustard greens, thinly sliced (optional but traditional)
-
2 scallions, thinly sliced
-
1/2 cup cilantro leaves, roughly chopped
-
2 tablespoons chili oil or fried chili paste
-
2 tablespoons pickled red chilies or chili crisp for serving
Directions
- Prep everything first so you dont scramble: cut 1 1/2 lb chicken thighs into bite sized pieces, mince 2 shallots and 4 garlic cloves, grate 1 inch galangal or ginger, thinly slice the remaining shallot for garnish, chop scallions and cilantro, and slice the pickled mustard greens if using. Set aside 8 oz fresh egg noodles for the soup and about 4 oz extra for frying.
- Bloom the curry: heat 1 tablespoon vegetable oil in a heavy pot over medium heat, add the minced shallots, garlic and grated galangal and cook until fragrant, about 1 minute. Add 3 tablespoons khao soi or Thai yellow curry paste, 1 teaspoon turmeric and 1 teaspoon curry powder, stir and fry briefly until aromatic.
- Add coconut milk to wake the flavors: pour in about 1 cup of the full fat coconut milk and stir, cook until the oil separates and the paste smells rich, 2 to 3 minutes. This helps deepen the curry flavor.
- Build the soup: add the chicken pieces and toss to coat, then pour in the remaining coconut milk (about 2 more cups) and 2 cups low sodium chicken stock. Bring to a gentle simmer and cook 12 to 18 minutes until chicken is tender.
- Season and finish: stir in 2 tablespoons fish sauce, 1 tablespoon light brown or palm sugar, and 1 tablespoon lime juice. Taste and adjust seasoning with more fish sauce or lime if needed. If it’s too thick add a splash more stock, too thin simmer a bit longer.
- Cook noodles for bowls: while the soup simmers, boil the 8 oz fresh egg noodles according to package or until just tender, drain and rinse briefly under hot water to keep them from sticking. Divide into bowls.
- Fry crispy noodle garnish: heat about 1 cup neutral oil in a small heavy pan to medium-high (test with a small noodle piece it should sizzle and puff). Fry the extra 4 oz noodles in batches until puffed and golden, drain on paper towels. Careful, oil is hot.
- Assemble bowls: place cooked noodles in each bowl, ladle hot coconut curry and chicken over them, then top with fried crispy noodles, sliced shallot, pickled mustard greens, scallions and chopped cilantro.
- Add heat and serve: drizzle each bowl with a little chili oil or fried chili paste, add 2 tablespoons pickled red chilies or chili crisp to share, and serve with lime wedges on the side so everyone can squeeze to taste. Enjoy right away, crispy noodles will soften if left too long.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 461g
- Total number of serves: 6
- Calories: 777kcal
- Fat: 65.4g
- Saturated Fat: 31.7g
- Trans Fat: 0.08g
- Polyunsaturated: 11.9g
- Monounsaturated: 21.7g
- Cholesterol: 120mg
- Sodium: 695mg
- Potassium: 642mg
- Carbohydrates: 26.7g
- Fiber: 2.8g
- Sugar: 5g
- Protein: 35.2g
- Vitamin A: 800IU
- Vitamin C: 10mg
- Calcium: 120mg
- Iron: 3.5mg