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Chicken Khao Soi (Northern Thai Curry)

  • Author: Laura Nockett
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


This Chicken Khao Soi is a curry noodle dish made with thin egg noodles and chicken in a flavorful curry broth topped with crispy fried egg noodles. 



Fried Noodles

1/2 cup olive oil

4oz fresh, thin egg noodles

Chicken Khao Soi

8oz boneless skinless chicken thighs


2 tbsp olive oil

3 1-inch pieces lemongrass*

5 cloves garlic, crushed

1 tbsp ginger, minced

1 whole shallot, chopped

2 tbsp red curry paste

2 tbsp curry powder

1 tsp turmeric

1 13.5oz can coconut milk

2 cups chicken broth

2 tbsp palm sugar**

juice of 1 lime

4oz fresh, thin egg noodles


fresh cilantro

Thai basil

green onions

lime slices

pickled red onions***


Fried Noodles

Heat oil in a large wok over medium-high heat

Using tongs, carefully add the noodles to the oil

Fry on both sides until golden brown, about 2 minutes per side

Use tongs to remove the noodles, set aside on a paper towel lined plate

Chicken Khao Soi

Pat chicken dry, slice into bite sized pieces, sprinkle with salt

Heat the oil left in the wok (use the oil leftover from the noodle frying) over medium-high heat

Add the chicken, cook 4-5 minutes until chicken is no longer pink

Strain the chicken and oil from the wok, set chicken aside

Heat 2 tbsp olive oil over medium heat

Smash the lemongrass to expose the oil, add the pieces to the wok with the garlic, ginger and shallot

Sauté 1-2 minutes

Add the chicken back to the wok

Add the red curry paste, curry powder and turmeric, working with a wooden spoon, mix until chicken is evenly coated

Pour in the coconut milk and chicken broth, mix

Add the palm sugar and lime juice

Bring to a boil

Once rapidly boiling, add the egg noodles, cook for 3-4 minutes


Divide Khao Soi into 2 large bowls

Top each with a generous handful of the fried egg noodles

Top with fresh cilantro, Thai basil, green onions, lime slices and pickled onions, if desired


*Can sub with 1 tbsp lemongrass paste

**Can sub with light brown sugar

***Pickled Red Onions – 1 large red onion (sliced thin), 2 cups rice wine vinegar, 1 cup water, 1 tsp salt, 1 tbsp sugar – combine all ingredients in a large glass jar, allow onions to pickle at least 4 hours and up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Cuisine: Thai

Keywords: #chickenkhaosoi, #khaosoi, #northernthaicurry, #northernthaifood