🍛 Chicken Khao Soi
Chicken khao soi is the classic chicken version of northern Thailand's curry noodle soup. Bone-in chicken pieces are simmered in a coconut milk curry, poured over soft egg noodles and crowned with crunchy fried noodles. Lime and sliced shallots on the side cut through the rich, gently spiced broth.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 chicken drumsticks
- 400 g fresh egg noodles
- 800 ml coconut milk
- 3 tbsp red curry paste
- 1 tsp ground turmeric
- 4 shallots, sliced
- 2 limes, cut into wedges
- 1 tbsp oil plus oil for frying
- Salt to taste
Method
- Fry the curry paste and turmeric in 1 tbsp oil for 1 minute.
- Add the chicken and coat it in the paste.
- Pour in the coconut milk and 400 ml water and simmer 35 minutes until the chicken is tender; season with salt.
- Fry a handful of noodles until crisp and boil the rest.
- Serve the boiled noodles with the curry and chicken, topped with crispy noodles, with shallots and lime.
How to make it lighter
- Remove the chicken skin before simmering.
- Thin the curry with extra water to lower calories per bowl.
- Eat the broth sparingly — most of the fat is in it.
History
Khao soi is the best-known dish of Chiang Mai, and chicken is its most common version. Its origins are often linked to Chinese Muslim traders in northern Thailand.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →