Khao soi is a Thai red curry noodle dish made with chicken thighs, coconut milk, and egg noodles, delivering bold curry flavor and satisfying texture in one bowl.
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Remove skin and bones from chicken thigh meat and chop into small rustic chunks.
Add chicken, coconut milk, chicken stock, yellow curry paste, red curry paste, yellow curry powder, sugar, and fish sauce to slow cooker. Stir, cover, and set heat to high. Allow to cook for 4 hours (or, simmer for 8 hours with setting on low).
Cook individual servings of noodles according to package directions, drain and place in bowls.
Spoon 1-2 cups of khao soi curry broth over noodles and garnish with green onion and cilantro.
Serve with a side of shallots, lime, and pickled mustard greens.
Add small amounts of chili oil to individual bowls to increase the spiciness to your own taste (or omit if you like it mild).
Store finished khao soi in an airtight container for up to 3 days refrigerated; reheat gently on stovetop with a splash of stock. Store curry base and chicken separately from noodles for best texture.
Yes, but thighs stay more tender during simmering. If using breast, reduce cooking time to 12-15 minutes to avoid drying out.
Yellow curry (1 tsp) provides mild, earthy warmth; red curry (2 tsp) adds heat and deeper spice. Both are needed for khao soi's balanced flavor profile.
Yes. Cook the curry base and chicken up to 2 days ahead; refrigerate separately. Cook noodles fresh just before serving to maintain texture.
Not with standard egg noodles. Use gluten-free egg noodles and ensure your curry pastes and fish sauce are certified gluten-free.
Reduce red curry paste to 1 tsp for milder heat, or add up to 1 Tbsp for extra spice. Taste the broth before serving noodles.
