
This khao soi recipe is delicious and easy too.
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.

You need to source egg noodles that look something like this.

After you boil the noodles, you could fry some to top the khao soi too.

Fry the yellow curry paste just to cook off the rawness.

Add the chicken to brown it in the paste.

Pour in the water and coconut milk and bring to a simmer.

Spoon in the sugar. You can always add more if you want a sweeter flavour.

Simmer until the chicken is cooked through.

To plate, place the cooked noodles in bowls with chicken. Then top with the soup and fried noodles.

Dig in!
If you like this recipe, then you might also like to try some of these too…
Thai green chicken curry
Thai green curry paste
Khao Soi Recipe - Thai Chicken Soup with Noodles
Ingredients
Instructions