Chicken Khao Soi Recipe

Chicken Khao Soi Recipe

This dish is a consistent go-to of mine for so many reasons. Because of the ingredient list it may sound involved, but I assure you, the most difficult part of the process is prepping your mise en place.

Chicken Khao Soi - a coconut curry noodle soup
Chicken Khao Soi – a coconut curry noodle soup

From start to finish, prep included, you can have this meal on the table in one hour flat. Utilizing your food processor is highly suggested when making the Khao Soi paste, which is the backbone of this whole dish. The first time I made this dish I did not own a food processor so I minced and chopped all of the ingredients by hand. It was great practice with my knife but it was daunting and made for a more textured paste.

The Guajillo Chiles don’t boast a ton of heat in my opinion so I encourage you to add additional heat to your taste. I started adding in crushed red pepper and Gochugaru regularly and really enjoy the addition of a different spice element or two. The Gochugaru that I always buy is found at Rollin’ Oats – the brand is Mother in Law’s. I always keep it on hand and use it interchangeably with the crushed red pepper flakes.

Soaking the Guajillo Chiles to soften them before making the paste
Soaking the Guajillo Chiles to soften them before making the paste

As for the noodles for this dish, most will recommend using Chinese egg noodles – Rollin’ Oats carries the Sharwood brand. I have used the egg noodles in the past and do enjoy them, but most of the time, I use whatever noodles I have on hand. This typically includes ramen, udon or soba. The noodles won’t make or break the dish so I encourage you to use your preference.

Chicken Khao Soi

Chicken Khao Soi

Abby Allen-Leach
This coconut curry noodle soup may sound involved, but it couldn't be easier to throw together in a pinch.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Course Dinner
Cuisine Thai
Servings 4 people


  • 1 Dutch Oven Medium to large in size


Khao Soi Paste

  • 6 garlic cloves Peeled and crushed
  • 2" fresh ginger Peeled and roughly chopped
  • 2 shallots Medium in size - peeled and roughly chopped
  • 5 guajillo chilies Dried and medium in size
  • 2 limes
  • 1/2 cup cilantro Roughly chopped
  • 2 tsp turmeric
  • 2 tsp curry powder
  • 2 tsp coriander Ground
  • 1 tsp crushed red pepper flakes or Gochugaru This is optional, but suggested if you're looking for a bit more heat

Soup & Assembly

  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 2 14 oz cans coconut milk Full fat and unsweet
  • 2 chicken breasts Boneless and skinless
  • salt At least a couple of tsp, plus more as needed.
  • noodles For example: ramen, udon, soba or Chinese egg noodles. Use whatever you have on hand or prefer.
  • 2 carrots Medium in size, peeled and sliced into thin rounds.
  • 1/2 cup red onion Sliced thin
  • 1 jalapeño Sliced into thin rounds


Khao Soi Paste

  • Bring a few cups of water to a boil in a kettle or on the stove top. Place chiles in a medium bowl and pour boiling water over to cover. Allow peppers to soften for at least 30 minutes. Reserve 1/2 cup soaking liquid and discard the rest as well s the stems of the peppers.
    Pouring water over the chiles to soften
  • Add softened chiles and remaining Khao Soi paste ingredients and half of the chopped cilantro to a food processor with half of reserved soaking liquid. Process, adding more liquid as needed, until a paste forms.
    Making the Khao Soi Paste

Soup and Assembly

  • Heat olive oil in a dutch oven over medium high heat and add paste to the pot. Cook for about five minutes - the paste will become quite fragrant and will take on a deeper color of red.
    Khao Soi Paste into the dutch oven
  • Carefully pour in broth and coconut milk then add in the chicken. Bring the pot to a boil, reduce the heat to medium-low to maintain a simmer and cover mostly, leaving the top slightly ajar - 30 minutes.
    Pouring in broth and coconut milk
  • Prepare noodles of choice and divide evenly between bowls.
    Preparing noodles of choice
  • After chicken has cooked, taste and season the soup as needed and add the juice of one lime. Remove the chicken from the soup and shred using two forks - carefully return to the pot. Stir in sliced carrots.
    Adding shredded chicken and sliced carrots to the soup
  • Ladle soup into the bowls with the noodles and top with sliced onion and cilantro and serve with additional lime wedges.
    Chicken Khao Soi Ready to serve
Keyword Chicken Khao Soi, Coconut Curry Noodle Soup
Tried this recipe?Let us know how it was!
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