Chicken Khao Soi (Thai Coconut Curry Noodle Soup) – A Flavorful, Comforting Dish

Looking to add a vibrant, flavorful dish to your weeknight dinner rotation? This Chicken Khao Soi is a Thai coconut curry noodle soup that’s rich, creamy, and packed with spices and textures. Combining tender noodles, crispy honey-soy chicken, and a luscious coconut curry broth, this dish will transport your taste buds to the streets of northern Thailand. It’s comforting, easy to prepare, and full of bold flavors that make it the perfect meal for any occasion.

In just 35 minutes, you can create a restaurant-quality dish that will impress your family or guests!

Ingredients

• 2 tablespoons cooking oil (such as vegetable, canola, or olive oil)
• 1 bunch scallions, chopped (white and green parts separated)
• 2 carrots, thinly sliced
• 1 shallot, thinly sliced
• 1 fresh red chili, sliced
• 1 teaspoon sugar
• 3 garlic cloves, minced
• 1/4 cup Thai-style red curry paste
• 3 tablespoons fish sauce
• 1/4 cup + 2 tablespoons soy sauce, divided (plus more as needed)
• 5 ounces fresh baby spinach or frozen spinach (thawed and wrung out)
• Two 15-ounce cans full-fat coconut milk
• 3 cups chicken stock
• 16-ounce package rice noodles (cooked per package directions)
• 1 pound pre-made popcorn chicken or chicken tenders
• 2 tablespoons honey

Garnishes:

• Fresh cilantro
• Basil
• Sriracha
• Lime wedges
• Extra soy sauce (as desired)

Directions

1. Preheat the Oven

Preheat your oven to 375°F (190°C) and adjust the rack to the middle position. This will get the chicken crispy and golden while you prepare the soup.

2. Cook the Vegetables

In a large skillet or Dutch oven, heat the oil over medium heat. Once the oil is shimmering, add the white parts of the scallions, carrots, shallot, red chili, and sugar. Cook for about 5 minutes, or until the vegetables are tender. Then, add the minced garlic and red curry paste and cook for another minute, allowing the fragrant curry paste to bloom.

3. Simmer the Curry

Stir in the fish sauce, ¼ cup soy sauce, and spinach. Cook for another minute, then add the coconut milk (stir to melt any solids) and chicken stock. Reduce the heat to low and let the soup simmer while you prepare the chicken.

4. Prepare the Chicken

In a small bowl, mix together the honey and 2 tablespoons soy sauce. Place the pre-made popcorn chicken or chicken tenders on a baking sheet, and toss them in the honey-soy mixture until evenly coated. Bake for 4-5 minutes, or until the chicken is caramelized and golden brown. Keep an eye on it to avoid burning.

5. Serve the Soup

To serve, ladle the rich, coconut curry broth and vegetables into bowls. Add a generous portion of the cooked rice noodles to each bowl, and top with the crispy honey soy chicken.

6. Garnish and Enjoy

Garnish each bowl with fresh cilantro, basil, Sriracha, and lime wedges for squeezing. Add extra soy sauce to taste, if desired, and enjoy this bold and flavorful soup!

Recipe Tips

• Protein Alternatives: Swap the chicken for tofu, shrimp, or your favorite protein to customize this dish.
• Adjusting Heat: If you prefer a spicier soup, add more red chili or a splash of Sriracha directly to the broth.
• Make It Ahead: You can prepare the curry broth and vegetables ahead of time and store them in the fridge. Simply reheat and assemble with fresh noodles and chicken when you’re ready to serve.

Nutrition Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 480 kcal per serving

Why You’ll Love This Chicken Khao Soi

This Chicken Khao Soi is an irresistible blend of flavors and textures. The rich coconut curry broth is perfectly balanced with the tender noodles, fresh vegetables, and crispy honey-soy chicken. The bright garnishes of fresh herbs and lime bring everything together, making each spoonful burst with flavor. Whether you’re making this as a quick weeknight dinner or a special meal for guests, this dish is sure to impress with its vibrant Thai-inspired flavors.

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