Easy Crispy Chicken Khao Soi Noodle Soup Recipe
This easy recipe for Crispy Chicken Khao Soi brings the flavors of northern Thai cuisine into your kitchen with minimal effort. Featuring a rich coconut curry broth, tender egg noodles, and crispy chicken, this comforting soup is perfect for a quick yet flavorful meal.
Equipment
- Large stockpot
- Forks for shredding chicken
Ingredients
Protein:
- 2 boneless skin-on chicken breasts (about 1 pound)
- Kosher salt and freshly ground black pepper
Broth Base:
- 2 tablespoons extra-virgin olive oil
- ¼ cup Thai red curry paste
- 2 large carrots sliced
- 2 14-ounce cans full-fat unsweetened coconut milk
- 3 cups low-sodium chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon honey
Vegetables:
- 2 cups baby spinach or chopped baby bok choy
Noodles:
- 8 ounces egg noodles
Garnishes:
- Cilantro
- Sliced chiles
- Limes
Instructions
- Season the Chicken: Sprinkle salt and pepper generously over the chicken breasts, ensuring they are evenly coated.
- Cook the Chicken and Start the Base: In a large stockpot, heat the olive oil on high until shimmering. Place the chicken in the pot, skin side down, and let it cook until the skin is golden and crisp, about 5 minutes. Turn the chicken over, then add the curry paste and sliced carrots. Stir and cook for 1 to 2 minutes until the mixture is aromatic.
- Prepare the Broth: Pour in the coconut milk, chicken broth, fish sauce, and honey. Stir everything together, then cover the pot and bring it to a boil. Lower the heat to medium-low and let it simmer, covered, for approximately 15 minutes, or until the chicken is fully cooked. Use two forks to shred the chicken directly in the pot. Stir in the baby spinach or bok choy until wilted.
- Cook the Noodles: While the soup is simmering, boil a separate pot of salted water. Cook the egg noodles according to the instructions on the package until they are just tender. Drain the noodles well.
- Assemble and Serve: Divide the cooked noodles evenly into four serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a mix of chicken, broth, and vegetables. Garnish with fresh cilantro, sliced chiles, and lime wedges. Serve immediately and enjoy!
Notes
- Substitute chicken breasts with thighs for a richer flavor.
- Store leftovers in the fridge for up to three days, keeping noodles separate for reheating.
- Add extra curry paste for spicier soup or adjust the fish sauce to your taste for more umami.
Tried this recipe?Let us know how it was!