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Thai

Northern Thai Khao Soi Chicken

A Northern Thai chicken curry noodle bowl with coconut broth, egg noodles, crispy noodles and pickled mustard greens.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Northern Thai Khao Soi Chicken

55 mintotal

45 min hands-on10 min hands-off

Prep 20 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Boil most of the egg noodles until just tender, drain them and keep a small portion aside for the crisp topping.

  2. Heat part of the neutral oil and fry the reserved noodles until crisp, then drain them well.

  3. In the same pan, heat the remaining neutral oil and fry the red curry paste with curry powder and ground turmeric until aromatic.

  4. Add the chicken and stir until the outside turns opaque and is coated in the curry paste.

  5. Pour in coconut milk and chicken stock, then simmer until the chicken is fully cooked and tender.

  6. Season with fish sauce and palm sugar, then stir in key lime juice after turning off the heat.

  7. Place boiled noodles in bowls, ladle the curry over them and top with crisp noodles, pickled mustard greens, shallots and fried shallots.

How to tell it's done

The broth should be creamy and spoonable, the chicken tender, the boiled noodles springy and the topping crisp.

Getting it right

Tip

Keep the boiled noodles slightly firm because they soften more when the hot curry is ladled over them.

What to serve it with

Serve in deep bowls with the crisp noodles added just before eating.

Substitutions

  • Use Chicken Breast instead of Chicken Thigh if preferred, but simmer gently to avoid dryness.
  • Use Coconut Cream for a richer broth and loosen with a little water if needed.
  • Check Egg Noodles for egg and gluten, and Red Curry Paste for shrimp paste, fish sauce, soy or gluten depending on the brand.
  • Use Lemon Juice instead of Key Lime Juice only if lime-style juice is unavailable.