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…