By Bring Chicken Khao Soi Recipe to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Khao Soi Recipe captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Khao Soi Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 can (14 oz) coconut milk
4 cups chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
1 tablespoon brown sugar
2 cups egg noodles
Toppings:
Lime wedges
Chopped cilantro
Sliced green onions
Crispy fried noodles
PREPARATION STEPS
Sauté Aromatics:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Add Curry Paste:
Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
Add Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add Chicken and Seasonings:
Add the chicken pieces, soy sauce, fish sauce, and brown sugar to the pot. Stir well and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
Cook the Noodles:
While the soup is simmering, cook the egg noodles according to package instructions. Drain and set aside.
Assemble the Dish:
To serve, place a portion of cooked egg noodles in a bowl and ladle the chicken curry soup over the top.
Add Toppings:
Garnish with lime wedges, chopped cilantro, sliced green onions, and crispy fried noodles.
Enjoy:
Enjoy your delicious Chicken Khao Soi!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
