Khao Soi Kai
(Thai Curry Noodle Soup)

Thai Khao Soi with Chicken is a popular Northern Thai dish that features tender chicken simmered in a rich and fragrant coconut milk curry broth. The dish is traditionally served over fresh egg noodles and garnished with chopped green onions, cilantro, and lime wedges for a burst of freshness and acidity. The combination of aromatic spices, creamy coconut milk, and tender chicken makes for a satisfying and flavorful meal that is perfect for any occasion.

Recipe Khao Soi Kai 640x630


ฺBoneless, skinless chicken thighs 1 lb
Vegetable oil 2 tbsp
Coconut milk (Kin Dee Preferred) 1 can (14 oz)
Chicken broth 2 cups
Red curry paste 2 tbsp
Yellow curry powder 2 tbsp
Fish sauce (Kin Dee Preferred) 2 tbsp
Soy sauce 1 tbsp
Brown sugar 1 tbsp
Fresh egg noodles or dried egg noodles 1 lb
Chopped green onions 1/2 cup
Chopped cilantro 1/2 cup
Lime, cut into wedges 1 lime
1) In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and yellow curry powder and cook, stirring constantly, for 1-2 minutes until fragrant.
2) Add the chicken thighs and cook for 5-7 minutes, or until browned on all sides.
3) Add the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar to the pot and stir well.
4) Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and tender.
5) While the chicken is cooking, prepare the noodles according to package instructions.
6) To serve, divide the noodles between four bowls and ladle the chicken and broth over the top. Garnish with chopped green onions, cilantro, and lime wedges.
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