Khao Soi

Name: Khao Soi - Thai Red Curry Noodle Dish
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb chicken thighs; 1 13 or 14 ounce can of coconut milk; 3 cups chicken stock; 1 tsp yellow curry paste; 2 tsp red curry paste; 1 tsp yellow curry powder; 1 Tbsp fish sauce; 1 Tbsp sugar; 1 package of individually portioned egg noodles; 1-2 green onion, chopped (for garnish); 1-2 small limes, sliced in wedges (for garnish); 3-4 springs cilantro (for garnish); 1-2 shallots (for garnish); 1 can of pickled mustard greens (for garnish); 1-2 Tsp of chili pepper in oil (for garnish)

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.

🌍Thai

Total

4h 10m

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Thetravelbite · by Rachelle Lucas

Ingredients

1 lb chicken thighs
1 13 or 14 ounce can of coconut milk
3 cups chicken stock

1 tsp yellow curry paste

2 tsp red curry paste

1 tsp yellow curry powder

1 Tbsp fish sauce

1 Tbsp sugar

1 package of individually portioned egg noodles

1-2 green onion, chopped (for garnish)

1-2 small limes, sliced in wedges (for garnish)

3-4 springs cilantro (for garnish)

1-2 shallots (for garnish)

1 can of pickled mustard greens (for garnish)

1-2 Tsp of chili pepper in oil (for garnish)

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Instructions

1
Remove skin and bones from chicken thigh meat and chop into small rustic chunks.
2
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).
3
Cook individual servings of noodles according to package directions, drain and place in bowls.
4
Spoon 1-2 cups of khao soi curry broth over noodles and garnish with green onion and cilantro.
5
Serve with a side of shallots, lime, and pickled mustard greens.
6
Add small amounts of chili oil to individual bowls to increase the spiciness to your own taste (or omit if you like it mild).

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Tips & Notes

Pro tips

Simmer chicken thighs in the curry broth for 15-18 minutes until fully cooked and tender; avoid boiling vigorously, which can toughen the meat.
Cook egg noodles separately and add to bowls just before serving to prevent sogginess; khao soi broth is rich and quickly absorbs into pasta.
Bloom curry paste in a little hot broth before adding coconut milk to release its flavors and prevent lumps in the final dish.
Taste and adjust fish sauce and sugar balance; fish sauce should be savory undertone, not fishy or overly salty.

Substitutions

Red curry paste → Panang curry paste (creamier, slightly less spice; use same amount)
Chicken thighs → pork shoulder or beef chuck (adjust simmering time to 20-25 minutes for tenderness)
Egg noodles → ramen noodles or rice noodles (texture will differ; ramen stays firmer)
Fish sauce → soy sauce (lose authentic depth; use 2 Tbsp soy for 1 Tbsp fish sauce)

Storage & make-ahead

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.

Common Questions

Can I use chicken breast instead of thighs?

Yes, but thighs stay more tender during simmering. If using breast, reduce cooking time to 12-15 minutes to avoid drying out.

What's the difference between yellow and red curry paste in this recipe?

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.