I recently reimagined my menu with Chicken Khao Soi, a Thai Coconut Curry Soup bursting with flavors. Tender chicken, aromatic lemongrass, ginger, and garlic combine with red curry paste and creamy coconut milk. The interplay of spices and fresh hints invites me to savor each layered note of this dish.
I recently whipped up my take on a classic Thai Coconut Curry Soup that quickly became a reader favorite. This Chicken Khao Soi turned out to be a fun mix of flavors and textures that really surprised me.
I started with tender chicken thighs, seasoning them with salt and pepper before browning them in a bit of vegetable oil. Next up, I tossed in a large chopped yellow onion, minced garlic, and some grated ginger to build a deep base flavor.
I was pleasantly surprised at how much the thinly sliced lemongrass added to the dish. After stirring in Thai red curry paste, I poured in full-fat coconut milk and chicken broth for a rich, creamy consistency.
A splash of fish sauce, a pinch of palm sugar, and a squeeze of lime rounded out the sauce nicely. I mixed in egg noodles and garnished with fresh cilantro and sliced red chilies to give the soup that extra kick.
It was a recipe that had me feeling adventurous in the kitchen.
Why I Like this Recipe
I really love this recipe for a bunch of reasons. First, I like that it mixes rich, creamy coconut milk with the spicy kick of red curry paste. It makes every bite so comforting and deep in flavor, like it warms you up from the inside out.
Second, I enjoy how the fresh ingredients like garlic, ginger, and lemongrass bring such an awesome aroma. Even if I sometimes mess up the chopping a bit, the smell still fills the whole kitchen, making it feel super inviting.
Third, it’s really fun to cook because even though it sounds complicated, the steps flow natural and aren’t too hard to follow. I love stirring the ingredients in the pot and watching the flavors build up. It makes me feel like a real chef, even on a busy day.
And lastly, the combination of textures, especially when I top it off with crunchy fried noodles alongside tender egg noodles, just makes it that extra special. It’s one of those dishes that feels both fancy and homely at the same time, and that works for me every time.
Ingredients
- Chicken Thighs: Loaded with protein and fats, creating rich taste and satisfying texture.
- Thai Red Curry Paste: Gives bold spicy flavor, essential aromatic and colorful base for curry.
- Coconut Milk: Provides creaminess and subtle sweetness, balancing the spice and heat perfectly.
- Lemongrass: Adds fresh tang and citrus aroma that lighten the heaviness of curry.
- Fish Sauce: Lends savory umami note, intensifying flavors without overpowering delicate freshness.
- Ginger: Adds a warm spiciness and slight bite, enhancing depth in a simple way.
- Egg Noodles: Bring carbohydrates and a soft texture, making the soup filling and satisfying.
Ingredient Quantities
- 1.5 lbs chicken thighs (boneless, skinless), cut into chunks
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, bottom parts thinly sliced
- 2 tbsp Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 2 tsp palm sugar
- Juice of 1 lime
- 8 oz egg noodles (cooked; reserve some to fry for a crunchy topping if you want)
- Fresh cilantro, roughly chopped for garnish
- Sliced red chilies, for garnish
How to Make this
1. Season the chicken thighs with salt and pepper, then heat the vegetable oil in a large pot over medium heat.
2. Add the chopped yellow onion to the pot and cook until soft, about 4-5 minutes.
3. Stir in the minced garlic, grated ginger, and thinly sliced lemongrass, cook for another 1-2 minutes until fragrant.
4. Mix in the Thai red curry paste and let it cook for about a minute to release its flavor.
5. Add the chicken chunks to the pot and toss them around so they get well coated with the curry mixture.
6. Pour in the coconut milk and chicken broth, stirring well so everything blends together.
7. Stir in the fish sauce, palm sugar and let the soup simmer for 15-20 minutes until the chicken is tender.
8. Squeeze in the lime juice and then add the cooked egg noodles. If you’re using the reserved noodles for a crunchy topping, set them aside.
9. Taste and adjust the seasoning if needed, then remove the soup from the heat.
10. Ladle the soup into bowls, garnish with fresh chopped cilantro and sliced red chilies, then serve hot and enjoy!
Equipment Needed
1. Large pot for cooking the whole curry soup
2. Cutting board for prepping the onion, ginger, lemongrass, and garlic
3. Sharp knife to chop the vegetables and cut the chicken into chunks
4. Measuring spoons for salt, pepper, and spices like red curry paste, fish sauce, and sugar
5. Wooden spoon or spatula to stir and mix the ingredients
6. Citrus juicer or fork to help squeeze the lime juice
7. Ladle for serving the soup into bowls
8. Soup bowls for enjoying the dish
9. Optional colander for draining or rinsing the cooked egg noodles if needed
FAQ
Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe Substitutions and Variations
- Chicken thighs – You can use chicken breasts instead, though they cook faster and are a bit leaner. Some folks even use pork tenderloin if you’re looking to change it up.
- Thai red curry paste – If you can’t find it, try mixing red chili powder with a bit of regular curry powder. It won’t be exactly the same but it’ll work in a pinch.
- Fish sauce – No fish sauce? No worries! Use a mix of soy sauce and a splash of lime juice to mimic that salty tang.
- Palm sugar – Brown sugar is a fine substitute here, and it’s often easier to find at your local store.
- Coconut milk – If you run out, you might try using canned coconut milk from another brand or even mix a bit of heavy cream with some coconut extract .. though it’ll change the flavor a bit.
Pro Tips
1. When you sear the chicken, make sure not to overcrowd the pan so the meat gets a nice browning rather than just steamin. This really boosts the flavor.
2. Let the curry paste cook with the onion and garlic for about a minute but keep stirring so it doesnt burn. It kinda toasts the paste and brings out a deeper flavor.
3. Always taste at the end and adjust the lime juice, fish sauce, or palm sugar to get the right balance of salty, sweet, and sour. The recipe can be a bit different each time.
4. If you wanna add extra crunch, fry a small batch of the noodles separately. Then sprinkle them on top just before serving for a fun texture contrast.
Reader Favorite! Chicken Khao Soi (Thai Coconut Curry Soup) Recipe
I recently reimagined my menu with Chicken Khao Soi, a Thai Coconut Curry Soup bursting with flavors. Tender chicken, aromatic lemongrass, ginger, and garlic combine with red curry paste and creamy coconut milk. The interplay of spices and fresh hints invites me to savor each layered note of this dish.
4
servings
500
kcal
Equipment: 1. Large pot for cooking the whole curry soup
2. Cutting board for prepping the onion, ginger, lemongrass, and garlic
3. Sharp knife to chop the vegetables and cut the chicken into chunks
4. Measuring spoons for salt, pepper, and spices like red curry paste, fish sauce, and sugar
5. Wooden spoon or spatula to stir and mix the ingredients
6. Citrus juicer or fork to help squeeze the lime juice
7. Ladle for serving the soup into bowls
8. Soup bowls for enjoying the dish
9. Optional colander for draining or rinsing the cooked egg noodles if needed
Ingredients
-
1.5 lbs chicken thighs (boneless, skinless), cut into chunks
-
Salt and pepper to taste
-
2 tbsp vegetable oil
-
1 large yellow onion, chopped
-
4 garlic cloves, minced
-
1 tbsp fresh ginger, grated
-
2 stalks lemongrass, bottom parts thinly sliced
-
2 tbsp Thai red curry paste
-
1 can (14 oz) full-fat coconut milk
-
2 cups chicken broth
-
1 tbsp fish sauce
-
2 tsp palm sugar
-
Juice of 1 lime
-
8 oz egg noodles (cooked; reserve some to fry for a crunchy topping if you want)
-
Fresh cilantro, roughly chopped for garnish
-
Sliced red chilies, for garnish
Directions
- Season the chicken thighs with salt and pepper, then heat the vegetable oil in a large pot over medium heat.
- Add the chopped yellow onion to the pot and cook until soft, about 4-5 minutes.
- Stir in the minced garlic, grated ginger, and thinly sliced lemongrass, cook for another 1-2 minutes until fragrant.
- Mix in the Thai red curry paste and let it cook for about a minute to release its flavor.
- Add the chicken chunks to the pot and toss them around so they get well coated with the curry mixture.
- Pour in the coconut milk and chicken broth, stirring well so everything blends together.
- Stir in the fish sauce, palm sugar and let the soup simmer for 15-20 minutes until the chicken is tender.
- Squeeze in the lime juice and then add the cooked egg noodles. If you're using the reserved noodles for a crunchy topping, set them aside.
- Taste and adjust the seasoning if needed, then remove the soup from the heat.
- Ladle the soup into bowls, garnish with fresh chopped cilantro and sliced red chilies, then serve hot and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 500kcal
- Fat: 36g
- Saturated Fat: 10g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 19g
- Cholesterol: 204mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 46g
- Fiber: 3.5g
- Sugar: 9g
- Protein: 42g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 2mg
