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Chicken Khao soi in a black bowl from the front.
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5 from 3 votes

thai chicken khao soi

You'll forget all about pad thai once you taste khao soi. Creamy coconut and curry soup.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main
Cuisine: Thai
Keyword: chiang mai noodles, khao soi, thai khao soi
Servings: 4
Calories: 757kcal
Author: romain | glebekitchen


  • 1 lb fresh Chinese egg noodles - dried is OK too
  • 3 cloves garlic - crushed
  • 3 tbsp massaman curry paste - store bought
  • 1 tsp turmeric powder
  • 2 tsp curry powder
  • 2 tbsp vegetable oil
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 2 15 oz cans coconut milk
  • 1 tbsp brown sugar
  • 1 cup chicken stock
  • 3-4 tbsp fish sauce
  • 1 tbsp lime juice
  • shallots, chili oil, green onions, bean sprouts, cilantro to garnish


  • Let your cans of coconut milk stand to let the cream come to the top. If you don't have time, it's not the end of the world. 
  • Bring a large pot of water to boil.
  • Combine garlic, massaman curry paste, curry powder and turmeric powder in a small bowl.
  • Heat oil in a wok or similar pan over medium heat. Add curry mixture and fry, stirring constantly, for about 1 minute.
  • Spoon off the coconut cream from each of the cans of coconut milk. Add that to the pan. Fry for another minute. 
  • Add the chicken and brown sugar and cook until the chicken is just done through. This should take about 8-10 minutes.
  • Add the remaining coconut milk and chicken stock and bring to a simmer. Now add the fish sauce and lime juice and cook another minute of so. Reduce heat to low.
  • Add the noodles to the boiling water. Cook per the instructions on the package. Chinese egg noodles should take one to two minutes to cook through. If the instructions say longer consider cooking them when you add the chicken to the pan.
  • To serve, divide the noodles into four bowls. Spoon the chicken overtop and ladle the broth into the bowls. Garnish as you like with shallots, green onions, cilantro, chili oil and bean sprouts. Serve with additional lime wedges.


Fried noodles are optional. They are an authentic ingredient though. If you can get fresh Chinese egg noodles consider it. Heat about one inch of oil in a wok. As it heats test the oil with a small piece of fresh noodle. When it bubbles the oil is hot enough. Add a nest of noodles to the oil. They will crisp up quickly. Flip them using tongs. The whole process takes less than a minute. Set aside on paper towel to drain. You can make these in advance.


Serving: 4g | Calories: 757kcal | Carbohydrates: 89g | Protein: 51g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 258mg | Sodium: 1323mg | Potassium: 833mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1885IU | Vitamin C: 2.8mg | Calcium: 85mg | Iron: 4.6mg