Asian Cuisine
Khao Soi Ayam (Chicken Khao Soi) in Creamy Coconut Curry Broth, Savory and Addictive Chiang Mai-Style
Prep
20 min
Cook
35 min
Servings
4
Level
Medium
Khao Soi is a Northern Thai egg noodle dish in a savory, slightly spicy, and richly spiced coconut curry broth, topped with crispy fried noodles. The combination of soft noodles and crunchy noodles makes every bite a different flavor experience. Perfect as a warming lunch or dinner menu.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams dried egg noodles
- 400 grams chicken breast fillet, cut into medium pieces
- 400 ml thick coconut milk
- 300 ml thin coconut milk or water
- 3 tbsp red curry paste
- 1 tsp turmeric powder
- 5 shallots, chopped
- 4 clove garlic, chopped
- 1 tsp chicken bouillon powder
- 2 tbsp brown sugar/palm sugar
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 4 tbsp cooking oil
- 2 stalks scallions, sliced
- to taste fried shallots
- to taste fresh cilantro leaves
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👩🍳 Instructions
- 1 Boil the egg noodles according to the package instructions until al dente, then drain. Set aside about 100 grams of raw noodles to be deep-fried as a crispy topping.
- 2 Fry the reserved raw noodles in hot oil until golden and crispy, then remove and drain on paper towels.
- 3 Heat the remaining oil in a pot, sauté the chopped shallots and garlic until fragrant and softened.
- 4 Add the red curry paste and turmeric powder, sauté until the oil separates out and the spices smell fragrant.
- 5 Pour in the thick coconut milk, stir gently until well combined and let it simmer gently so the coconut milk doesn't separate.
- 6 Add the chicken pieces, cook while stirring occasionally until the chicken is cooked through and changes color.
- 7 Add the thin coconut milk, bouillon powder, brown sugar, and soy sauce. Cook over low heat for 15-20 minutes until the broth thickens and the seasoning is absorbed.
- 8 Taste and adjust the salty-sweet-savory balance, turn off the heat, then add the lime juice.
- 9 Arrange the boiled noodles in a serving bowl, and ladle the hot chicken curry broth over them.
- 10 Top with the crispy fried noodles, sliced scallions, fried shallots, and fresh cilantro leaves. Serve warm.
💡 Tips
• Use a good-quality store-bought red curry paste for a more authentic taste and convenience.
• Don't cook the coconut milk over high heat so it doesn't separate and stays creamy.
• The crispy fried noodles are best made close to serving time so they stay crunchy when eaten.
• Serve with lime wedges and fried dried chilies on the side of the bowl so guests can adjust the sour-spicy level to their own taste.
📊 Nutrition Facts / serving
480
Calories (kcal)
22 g
Protein
24 g
Fat
45 g
Carbs
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