Chicken Khao Soi

Intermediate | Mild | 45 min | x2

An amazingly fragrant chicken coconut curry broth. Uncompromisingly rich and creamy, this signature Northern Thai soup combines a coconut curry broth with tender shredded chicken and boiled noodles. A heavenly blend of ingredients that will make you want to book a one ticket to Thailand for seconds of this dish!


Chicken Khao Soi ingredients
Chicken breast 500g
Yellow curry paste 70g
Coconut Sugar 1 Tbsp
Coconut Milk 400ml
Fish sauce 1 tsp
Shallot 1 pieceg
Basil 1 bunch
Lime 1 piece
Coriander 1 bunch
Rice Noodles 270g
Chicken stock 300ml


Chicken Khao Soi

Stir-fry the curry paste

Heat 1 Tbsp vegetable oil on high heat in a saucepan until the oil is very hot and sizzling. Add the sachet of yellow curry paste to the pan and stir-fry until the spicy aromas of the curry start to develop, then add 1 Tbsp coconut milk. Keep stirring.

Chicken Khao Soi

Stir-fry the chicken

Add the chicken breast, stir it into the curry paste and coat all the pieces of chicken. Cook for 1 minute on each side.

Chicken Khao Soi

Bring to the boil

Add the 400ml of coconut milk, 300ml of chicken stock, 1 Tbsp of coconut sugar and 1 tsp of fish sauce into the pan. Bring to the boil then reduce heat, cover and simmer for about 20 minutes until cooked through.

Chicken Khao Soi

Prepare the rice noodles

Boil the rice noodles for about 5 minutes until they’re soft. Drain the noodles and then rinse them thoroughly with cold water to stop the cooking process, this will prevent them from becoming too soft and unusable. Set noodles aside.

Chicken Khao Soi

Plate your dish

Once the broth is ready, remove chicken from the pan and shred with a fork or dice into small pieces.