Khao Soi is a popular Northern Thai curry noodle soup featuring a creamy coconut curry broth, juicy chicken, soft egg noodles, and crispy fried noodles on top. This comforting one-bowl meal delivers the perfect balance of savory, mildly spicy, and creamy flavors, making it a favorite for both weeknight dinners and special occasions.
Heat oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened.
Add garlic and ginger. Cook for 1 minute until fragrant.
Stir in red curry paste, turmeric, and curry powder. Cook for 2 minutes.
Pour in coconut milk and chicken broth. Stir well until combined.
Add fish sauce and brown sugar. Bring to a gentle simmer.
Add chicken thighs and simmer for 25 minutes until fully cooked and tender.
Remove chicken and shred using two forks. Return shredded chicken to the broth.
Cook egg noodles according to package directions. Drain and divide between serving bowls.
Heat oil to 180°C and fry the reserved noodles until crispy and golden. Drain on paper towels.
Ladle hot curry broth and chicken over the noodles.
Top with crispy noodles, red onion, cilantro, pickled mustard greens, lime wedges, and sliced chili.
Serve immediately and enjoy.
