Authentic Northern Thai Chicken Khao Soi
Dive into the vibrant flavors of Northern Thailand with this sumptuous Chicken Khao Soi. This rich and creamy coconut-based curry soup, infused with a homemade spice paste, is the heart of this dish. The combination of tender chicken, fragrant spices, and egg noodles creates a comforting bowl of goodness. What truly elevates this soup are the delightful toppings – from zesty lime and fresh cilantro to crunchy fried onions and spicy sambal oelek. Each bowl is a beautiful symphony of textures and flavors that will transport your tastebuds straight to the streets of Chiang Mai.
N/A
Servings
400
Calories
16
Ingredients
Ingredients
Dried Guajillo Chilies
4 large (stemmed, halved, and seeded)
Shallots
2 (peeled and halved)
Garlic Cloves
8 (peeled)
Ginger
2 inches (peeled and sliced)
Cilantro
1/4 cup (chopped)
Ground Coriander
1 tablespoon
Ground Turmeric
1 tablespoon
Curry Powder
1 teaspoon
Vegetable Oil
2 tablespoons
Coconut Milk
2 (14 ounce) cans (unsweetened)
Chicken Broth
2 cups
Boneless Skinless Chicken Thighs
1 1/2 lbs (halved lengthwise)
Ramen or Rice Noodles
1 lb
Fish Sauce
3-4 tablespoons
Palm Sugar or Brown Sugar
1 tablespoon
Optional Toppings
(sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges)
Instructions
1
Begin by placing the dried guajillo chilies in a small heatproof bowl. Cover them with boiling water and let them soak until they soften, roughly 25–30 minutes.
2
After soaking, drain the chiles, reserving the soaking liquid. In a food processor, combine the softened chiles with shallots, garlic, ginger, cilantro, ground coriander, ground turmeric, curry powder, and 2 tablespoons of the reserved soaking liquid. Blend until smooth, adding more liquid as necessary to achieve a paste-like consistency. Congratulations, you’ve created a flavorful khao soi paste!
3
In a large heavy pot, heat vegetable oil over medium heat. Add the khao soi paste and cook, stirring constantly, until it darkens slightly and becomes aromatic, about 4–6 minutes.
4
Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil. Add the halved chicken thighs to the pot. Reduce the heat and allow it to simmer, uncovered, until the chicken is fork-tender, which should take about 20–25 minutes. Once cooked, transfer the chicken to a plate and let it cool slightly before shredding the meat.
5
While the soup simmers, cook the ramen or rice noodles according to the package instructions, then drain and set aside.
6
Return the shredded chicken back into the pot. Season the soup with 3 tablespoons of fish sauce and palm sugar, adding salt, or more fish sauce to taste.
7
To serve, divide the noodles among bowls and ladle the soup over the top. Offer an array of toppings, including sliced red onions, fresh bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges for your guests to customize their experience.
Nutrition Information
28g
Fat
30g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Northern Thai Chicken Khao Soi?
It is a rich and creamy coconut-based curry soup featuring tender chicken and egg noodles, synonymous with the vibrant street food culture of Chiang Mai.
What kind of chicken is best for this recipe?
The recipe calls for 1.5 pounds of boneless skinless chicken thighs, halved lengthwise, which become fork-tender when simmered.
How do I prepare the dried Guajillo chilies?
Stem, halve, and seed the chilies, then soak them in boiling water for 25 to 30 minutes until they soften.
What ingredients are in the homemade khao soi paste?
The paste is a blend of soaked guajillo chilies, shallots, garlic, ginger, cilantro, ground coriander, ground turmeric, and curry powder.
Should I keep the chili soaking liquid?
Yes, reserve the liquid and use about 2 tablespoons of it to help blend the ingredients into a smooth paste.
How long should I cook the curry paste?
Sauté the paste in vegetable oil for 4 to 6 minutes over medium heat until it becomes aromatic and darkens slightly.
What is the base of the Khao Soi soup?
The soup base is made from two 14-ounce cans of unsweetened coconut milk and 2 cups of chicken broth.
How long does the chicken need to simmer?
The chicken should simmer uncovered in the curry broth for approximately 20 to 25 minutes until it is tender.
Do I need to shred the chicken?
Yes, once cooked, remove the chicken from the pot, let it cool slightly, shred the meat, and then return it to the soup.
What kind of noodles should I use for Khao Soi?
This recipe recommends using 1 pound of either ramen or rice noodles, cooked according to package instructions.
How is the final soup seasoned?
Season the soup with 3 to 4 tablespoons of fish sauce and 1 tablespoon of palm sugar or brown sugar, plus salt to taste.
What are the recommended toppings for this dish?
Common toppings include sliced red onions, fresh bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges.
Is this Khao Soi recipe spicy?
The dish has a mild to moderate heat from the guajillo chilies and curry powder, but you can increase the spice with chili oil or sambal oelek.
Can I use brown sugar instead of palm sugar?
Yes, if palm sugar is unavailable, 1 tablespoon of brown sugar is a perfect substitute.
How many calories are in a serving of this Khao Soi?
Each serving contains approximately 400 calories.
What is the fat content per serving?
There are 28 grams of fat per serving.
How much protein is in this dish?
This chicken khao soi provides 15 grams of protein per serving.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
How many garlic cloves are used in the paste?
The recipe requires 8 peeled garlic cloves for the homemade paste.
What amount of ginger is needed?
Use a 2-inch piece of ginger, peeled and sliced, to add fragrance to the paste.
How much ground turmeric is required?
The recipe calls for 1 tablespoon of ground turmeric.
Is the coconut milk used in this recipe sweetened?
No, you must use unsweetened coconut milk to achieve the proper savory flavor profile.
Can I make this recipe vegetarian?
Yes, according to the tags, it is 'vegetarian optional' if you substitute the chicken and fish sauce with plant-based alternatives.
What type of oil is used for frying the paste?
Use 2 tablespoons of vegetable oil for sautéing the curry paste.
How much cilantro goes into the paste?
The paste requires 1/4 cup of chopped cilantro.
How many shallots are needed for the curry paste?
You will need 2 shallots, peeled and halved.
What is the total number of ingredients in this recipe?
There are 16 distinct ingredients used to make this authentic dish.
Should the noodles be cooked in the soup?
No, cook the noodles separately according to the package directions, then drain and add them to individual serving bowls.
Where does this dish originate?
Khao Soi is a signature dish of Northern Thailand, famous in the city of Chiang Mai.
How many guajillo chilies are needed?
The recipe specifies 4 large dried guajillo chilies.