Chicken Khao Soi (ข้าวซอย)

Khao Soi is a delicious chicken soup, with history in Laos and northern Thailand. As you may have noticed recently, we’ve been in love with Thai food as an indulgent take-out choice over the past few months. Khao Soi translates to “cut rice” in Thai, but we decided to leave noodles out of this dish. We tried making this a few different ways, and noticed that the noodles increased “splash” factor (which increased 1000x every time I had on a white dress shirt), but didn’t add to the flavor. Our favorite method to add “noodles” was to use zoodles (like in our chicken zoodle soup)—right at the last few minutes of cooking so they would not be too soggy.

We think you’ll love this recipe as a change of pace for your soup routine. As the weather is cooling rapidly here, this spicy soup is fantastic for staying healthy (thanks, turmeric) and satisfied. We’ve mixed some of the traditional toppings from the Laotian and Thai versions, because pork rinds.

Let us know how you like this Khao Soi in the comments, and keep on cooking.

Ingredients
2 Tbsp coconut oil
3 Tbsp red curry paste
1 tsp curry powder
1 tsp turmeric
1/2 tsp ground coriander
1 14oz can coconut milk
4 C chicken stock
2 lb chicken thighs, cut into strips
2 Tbsp Red Boat fish sauce
3 Thai chilies, sliced
lime wedges, red onion, pork rinds, and cilantro for garnish (optional)

Method

Chicken Khao Soi Recipe

In cast-iron pot, add oil, curry paste, curry, turmeric, and coriander and sauce on medium-low heat. Mix constantly for 3-5 minutes until fragrant, but not burning.

Chicken Khao Soi Recipe

Add coconut milk and allow to simmer 5-7 minutes on low.

Chicken Khao Soi Recipe

Add chicken stock, fish sauce, and Thai chillies and bring to a boil.

Chicken Khao Soi Recipe

Add sliced chicken thighs, bring back to a boil, and cover and simmer for 45 minutes.

Chicken Khao Soi Recipe

Serve and add lime, red onion, pork rinds, and cilantro as garnish (or your favorite combination of the aforementioned).

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Chicken Khao Soi (ข้าวซอย)

  • Servings: 6-9
  • Difficulty: easy
  • Print

Ingredients
2 Tbsp coconut oil
3 Tbsp red curry paste
1 tsp curry powder
1 tsp turmeric
1/2 tsp ground coriander
1 14oz can coconut milk
4 C chicken stock
2 lb chicken thighs, cut into strips
2 Tbsp Red Boat fish sauce
3 Thai chilies, sliced
lime wedges, red onion, pork rinds, and cilantro for garnish (optional)

Method

1. In cast-iron pot, add oil, curry paste, curry, turmeric, and coriander and sauce on medium-low heat. Mix constantly for 3-5 minutes until fragrant, but not burning.

2. Add coconut milk and allow to simmer 5-7 minutes on low.

3. Add chicken stock, fish sauce, and Thai chillies and bring to a boil.

4. Add sliced chicken thighs, bring back to a boil, and cover and simmer for 45 minutes.

5. Serve and add lime, red onion, pork rinds, and cilantro as garnish (or your favorite combination of the aforementioned).

7 Comments

  1. Nicole says:

    I tried this as a Blue Apron recipe and I’m now obsessed with it! The BA recipe added kale right at the end which I’m going to try with this recipe.

    Like

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