Northern Thai Khao Soi
Creamy, spiced curry noodle soup with tender chicken, crispy noodles, and bold northern Thai flavors. Ready in under 45 minutes with pantry staples.
- Total time
- 40 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp Thai curry paste (red or panang)
- 1 can (13.5 oz) coconut milk (full-fat)
- 1.5 cups chicken broth
- 6 oz fresh egg noodles (or ramen)
- 1 tbsp fish sauce
- 1 whole lime, halved
Instructions
- 1
Cut chicken into bite-sized pieces, roughly 1-inch chunks.
- 2
Heat 1 tbsp oil in a large pot over medium-high heat until shimmering, about 1 minute.
- 3
Add curry paste, stirring constantly for 60 seconds until fragrant.
- 4
Pour in coconut milk, stirring until the paste dissolves, about 90 seconds.
- 5
Add chicken pieces and broth. Bring to a gentle simmer, then cook 12 minutes until chicken is cooked through.
- 6
Stir in fish sauce. Taste and adjust with lime juice, fish sauce, or salt.
- 7
Boil noodles in salted water until al dente, about 4 minutes. Drain.
- 8
Divide noodles between bowls. Ladle curry and chicken over the top.
- 9
Squeeze fresh lime over each bowl. Serve immediately.
Tools you’ll need
- large pot (4–5 quart)
- chef's knife
- cutting board
- wooden spoon or whisk
- colander
- serving bowls
- liquid measuring cup
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