You are more likely to find khao soi served at restaurants with small, bite sized pieces of boneless and skinless chicken breasts or thighs because most people don't like the mess of eating chicken on the bone.
Here, however I show you a more authentic khao soi recipe with chicken cooked on the bone. As a result you will achieve a much more authentic flavor.
Those bones add a nice flavour to the sauce. For this reason, I wouldn't make this khao soi recipe any other way!
If you would prefer chicken off the bone, that’s fine too. Doing this, you will make the curry easier to eat but you should add chicken stock to the sauce instead of water for optimum flavour.
So what exactly is khao soi?
Khao soi means ‘cut rice’ because originally the noodle soup was made with cut rice noodles.
Though that is still a popular option, nowadays you are much more likely to see khao soi made with boiled and fried egg noodles.
The fried egg noodles often served on top are a real treat but optional.
Make this recipe your own...
As with most Thai recipes, it is important to taste as you prepare. The key to getting the recipe right is in achieving the flavour balance that is perfect for you.
This khao soi recipe is authentic but the blend is the way I like it. Feel free to adjust the flavours to taste.
If you like this recipe, then you might also like to try some of these too...
Thai green chicken curry
Thai green curry paste
Recipe
Khao Soi Recipe - Thai Chicken Soup with Noodles
Ingredients
- 225g (½lb) dried Chinese flat egg noodles
- Oil for shallow frying
- FOR THE SOUP
- 2 tablespoon rapeseed (canola) oil
- 1 batch yellow curry paste or 3–6 tablespoon shop bought to taste
- 800ml (3 ½ cups) thick coconut milk
- 1 generous tablespoon good quality curry powder
- 8 bone in chicken thighs cut in half
- 400ml (1¾ cups) water
- 1–2 teaspoon grated palm sugar
- 1 tablespoon Thai fish sauce
- 1–2 tablespoon light soy sauce
- Pickled chillies and shallot to garnish
- 3 tablespoon coriander (cilantro) finely chopped to garnish
- Dried chilli flakes to garnish
Instructions
- Bring about 3 litres of water to a boil in a large saucepan. Add the dried egg noodles and cook for about 5 minutes until soft but still a bit al-dente.
- Strain and rinse with water if not using within 30 minutes to prevent the noodles from sticking. Take out about a quarter of the noodle and dry them on kitchen towel.
- In a large frying pan, bring 10cm (4 inches) rapeseed (canola) oil to shimmering point over medium- high heat. When hot, fry the noodles you dried with kitchen towel in batches.
- Place a small amount in the oil and flatten them with a spatula. Fry for about 45 seconds and the flip them over. Fry for another 45 seconds and flip over again.
- Continue until the noodles are a light, golden brown and then transfer to a paper towel to soak up the excess oil. Repeat with the remaining noodles you set aside.
- To make the soup, heat 2 tablespoon rapeseed (canola) oil in a large pot or wok. When hot, add the yellow curry paste and fry for about 30 seconds and then add half of the coconut milk and the curry powder. Stir well to combine.
- Add the chicken thighs, skin side down and simmer until the coconut milk has almost dried up but the sauce is still moist.
- Pour in the remaining coconut milk, the palm sugar and the water and bring to a simmer. Cook the chicken for at least 20 minutes but you could cook for a little longer if that is more convenient for you.
- Just before serving add the fish sauce and soy sauce to taste. At this stage, you could also add more sugar if you prefer a sweeter curry and/or more curry paste if needed but if it’s spicy curry you’re after, remember that this is served garnished with spicy roasted chilli flakes!
- To plate, divide the boiled noodles equally between six bowls. Then divide the chicken between the bowls and cover each with the soupy sauce.
- Garnish with the pickled chillies and shallots, chilli flakes and coriander and then top each with a good piece of fried noodles.