Easy Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
This easy khao soi recipe is inspired by the famous Northern Thai coconut curry noodle soup, made with tender chicken drumsticks, egg noodles and a rich, aromatic coconut curry broth.
It's a comforting, flavour-packed bowl of noodles that's surprisingly simple to make at home, with fresh coriander, a squeeze of lime and crispy fried noodles to finish.
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About this recipe
What is Khao Soi?
Khao soi is a rich and creamy coconut curry noodle soup traditionally associated with Chiang Mai and Northern Thailand.
It's known for its fragrant curry broth, tender chicken, soft egg noodles and signature topping of crispy fried noodles, which adds a delicious contrast of textures.
The dish is particularly popular in Northern Thailand, where it is a beloved staple of local cuisine. You'll find it everywhere from bustling street food stalls to family-run restaurants, with each cook adding their own twist to the recipe.
A Little History Behind Khao Soi
Although khao soi is often described as a quintessential Thai dish, its origins are thought to reflect the cultural influences of the wider region, including Yunnanese Chinese Muslim traders and Burmese cuisine.
Northern Thailand sits along historic trading routes connecting Thailand, Myanmar, China and Laos, and its food reflects this fascinating mix of cultures.
The name khao soi is commonly translated as "cut rice", although the origins and precise meaning of the name are debated.
Despite its name, the Chiang Mai version most people know today is made with egg noodles rather than rice noodles.
What Makes Khao Soi Different From Other Thai Curries?
Unlike a typical Thai curry served with rice, khao soi is a noodle soup with a creamy coconut curry broth.
It's also traditionally served with two types of noodles: soft boiled egg noodles underneath and crispy fried noodles on top.
The broth is rich, savoury and aromatic, with a balance of coconut milk, curry spices, saltiness and sweetness.
A squeeze of lime cuts through the richness, while fresh herbs and pickled or preserved greens add brightness and texture.
My Khao Soi Shortcut
Traditional khao soi often uses a specially prepared curry paste, which can involve a long list of ingredients and a fair bit of effort.
For this easy homemade version, I'm using good-quality Thai red curry paste as a shortcut.
It's not an entirely traditional recipe, but it's a great way to recreate the comforting flavours of khao soi without having to make a curry paste from scratch.
The addition of turmeric gives the broth its beautiful golden colour, while full-fat coconut milk creates that creamy, luscious texture.
Chicken drumsticks are my choice of protein because they're affordable, full of flavour and become wonderfully tender after simmering in the broth. Shredding some of the chicken back into the soup also means you get a little bit of chicken in every spoonful.
The All Important Toppings
The toppings are what make a bowl of khao soi feel complete.
Fresh coriander adds fragrance, lime juice brings a welcome hit of acidity, and mustard greens provide a slightly peppery, tangy contrast to the creamy broth.
But the real star is the crispy fried egg noodles.
They're completely optional, but that crunchy topping against the soft noodles and rich soup is what makes khao soi so satisfying. If you've got a little extra time, it's well worth making them!
Ingredients
For the Soup Base
- 2–4 tbsp good-quality Thai red curry paste (adjust depending on brand and spice preference)
- 1 tsp ground turmeric
- 1 can good-quality full-fat coconut milk
- 600ml water (or more if you need as you cook)
- 1kg chicken drumsticks
- 2–3 tbsp fish sauce (adjust to taste)
- 1-2 tbsp brown sugar (adjust to taste)
- 4 nests of egg noodles
To Serve
- 1 lime, cut into wedges
- Freshly chopped coriander
- Freshly chopped mustard greens (optional)
- Fried egg noodles (optional)
Pair it with
Instructions
1. Fry the curry paste
Heat a large saucepan over a medium heat. Add the Thai red curry paste and ground turmeric, stirring for 1–2 minutes until fragrant and the oils begin to separate.
2. Make the curry broth
Pour in the coconut milk and stir until the curry paste is fully incorporated. Add the water and bring the broth to a gentle simmer.
3. Simmer the chicken
Add the chicken drumsticks, ensuring they're mostly submerged in the broth.
Cover with a lid and simmer gently for 35–40 minutes, or until the chicken is tender and cooked through.
4. Shred the cbhicken
Remove a few chicken drumsticks from the pan and shred the meat, discarding the bones.
Return the shredded chicken to the soup. You can leave the remaining drumsticks whole if you prefer a more substantial bowl of noodles.
5. Season the broth
Add the fish sauce and brown sugar, stirring well. Taste the broth and adjust the seasoning as needed.
Add a little more fish sauce for saltiness or extra brown sugar if you'd like a touch more sweetness, depending on the curry paste you're using.
6. Cook the egg noodles
Meanwhile, cook the egg noodles according to the packet instructions. Drain well and divide between four serving bowls.
If you'd like to make crispy fried noodles, fry a small portion of the egg noodles separately until golden and crunchy. Drain on kitchen paper.
7. Assemble the khao soi
Ladle the hot coconut curry broth and shredded chicken over the boiled egg noodles.
8. Add the toppings and serve
Top with freshly chopped coriander, mustard greens (if using) and crispy fried egg noodles for extra crunch.
Serve with lime wedges on the side for squeezing over just before eating.
Tips for Making the Best Khao Soi
- Use full-fat coconut milk. This gives the broth its rich, creamy texture. Light coconut milk will produce a thinner, less indulgent soup.
- Don't rush the chicken. A gentle simmer allows the drumsticks to become tender while adding flavour to the broth. Avoid boiling too vigorously, as this can make the chicken tougher and cause the coconut milk to split.
- Taste before serving. Different curry pastes vary in saltiness, spice and sweetness. Start with less fish sauce if you're unsure, then adjust to taste.
- Don't skip the lime. The acidity balances the richness of the coconut milk and brings the whole bowl together.
- Keep the noodles separate until serving. This stops them from soaking up too much broth and becoming soggy, especially if you're making the soup ahead of time.
FAQs
Is this an authentic Thai khao soi recipe?
This is an easy, home-cook-friendly version inspired by Northern Thai khao soi.
Traditional recipes often use a more complex, specially prepared curry paste, while this recipe uses Thai red curry paste as a shortcut. It captures some of the signature flavours and textures of the dish without requiring you to make everything from scratch.
What curry paste should I use for khao soi?
In this recipe, I'm using Mae Ploy Red Curry Paste (UK) but any other good-quality Thai red curry paste that's on the dried side works well for this simplified recipe.
Different brands vary in heat, saltiness and flavour, so start with 2 tablespoons and add more if needed. If you can find a dedicated khao soi curry paste, you can experiment with that too.
Can I use chicken thighs instead of drumsticks?
Absolutely! Bone-in chicken thighs work particularly well because they stay juicy and add flavour to the broth.
Boneless chicken thighs will also work, but they may cook more quickly, so adjust the simmering time accordingly.
Can I make khao soi less spicy?
Yes. Start with 2 tablespoons of Thai red curry paste, then taste the broth before adding more. Y
ou can also add a little extra coconut milk to mellow out the heat.
What noodles should I use for khao soi?
Egg noodles are traditionally used in Chiang Mai-style khao soi. Fresh or dried egg noodles both work well. If you can't find egg noodles, you can use another wheat noodle, although the texture will be slightly different.
Do I have to add crispy fried noodles?
No, but they're one of the defining features of khao soi!
The crispy noodles add a wonderful crunch that contrasts with the soft boiled noodles and creamy broth. If you're short on time, the soup is still delicious without them.
What can I use instead of mustard greens?
Pickled mustard greens are a common accompaniment to khao soi, but some pickled onions work nicely in this recipe too.
As long as it's something a little fresh to cut through the richness of the broth
Can I make khao soi ahead of time?
Yes! The coconut curry broth and chicken can be made a day or two ahead and stored in an airtight container in the fridge.
When you're ready to serve, reheat the soup thoroughly and cook the noodles separately. Add the fresh toppings and crispy noodles just before serving.
Can I freeze khao soi?
The chicken and coconut curry broth can be frozen, although the texture of the coconut milk may change slightly after thawing.
Freeze the broth and chicken without the noodles or fresh toppings. Defrost in the fridge overnight and reheat thoroughly, stirring well before serving.
How do I store leftover khao soi?
Store the broth and chicken separately from the cooked noodles in airtight containers in the fridge for up to 3 days.
Reheat the broth until piping hot and assemble with freshly cooked noodles and toppings.
What should I serve with khao soi?
Khao soi is a filling meal on its own, but you can serve it with Thai-inspired sides such as fresh spring rolls, a crunchy cucumber salad or a simple plate of stir-fried greens.
Video demonstration
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