Recipes
Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Serves 4
| Prep Time: 10 mins
| Cook Time: 40 mins
| Total Time: 50 mins
You may need: Thai Curry
Discover The Recipe
In Thai culinary culture, curry soups are a national culinary treasure, representing a tradition of complex flavors and exotic aromas. The Khao Soi, a comforting Thai dish, encapsulates the very essence of Thai cuisine—a harmonious fusion of savory, spicy, and creamy elements. Golden, savory chicken drumsticks and sumptuous noodles bathe in a fragrant broth highlighted with fresh herbs, setting the stage for this soul-warming soup. Sauteed shallots, garlic, and ginger dance an aromatic ballet setting the stage for our Thai Curry blend and traditional Thai Kaffir Lime leaf powder to join the performance.
Coconut milk, fragrant chicken broth, fish sauce, and a hint of brown sugar are bound by tomato paste creating a symphony of savory curry flavor. The flavors intertwine, welcoming the fresh mushrooms and red bell peppers for a burst of color and more umami. Traditional Thai Curry soups are cooked in fiery chilis that make you sweat, cutting through the humid tropical air. However, we leave out the chilis from our spice blend so you can adjust the heat to your liking. Garnish with thinly sliced shallots, fresh lime, fragrant cilantro, and crunchy green onions for a truly authentic finish. This delightful dish will have your dinner party slurping noodles and enjoying Thai culinary magic.
Ingredients
2 Tbsp olive oil
4-6 Chicken Drumsticks
14 oz ramen noodles (or egg noodles)
1 shallot, sliced
2 garlic cloves, diced
1 inch ginger knob, peeled and diced
2 Tbsp tomato paste
2 Tbsp Piquant Post Thai Curry
1 tsp Piquant Post Kaffir Lime
1 can (14 oz) coconut milk
1 can (14 oz) coconut milk
2 Tbsp fish sauce
2 tsp brown sugar
8 oz mushrooms, sliced (optional)
1 red bell pepper, sliced (optional)
For garnish: sliced shallots, lime wedges, cilantro, crispy noodles, green onion
Notes
We chose to use red bell pepper and mushrooms, but feel free to use your vegetables of choice.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a large pot or dutch oven, heat olive oil over Med heat. Add chicken drumsticks, cook 3-4 minutes per side, until golden brown, about 8-10 mins total. Set aside. Meanwhile, in a separate pot, cook noodles according to the package. Strain in a colander and set aside.
Add shallot, garlic and ginger to the large pot. Stir fry for 2 minutes. Add tomato paste, Piquant Post Thai Curry, and Piquant Post Kaffir Lime. Stir fry for 1 minute, until fragrant. Mix in coconut milk, chicken broth, fish sauce and brown sugar.
Add chicken back to the pot. Bring to a boil then reduce heat to Low and simmer. Simmer until the drumsticks are cooked through, about 20 minutes. Add mushrooms and red bell pepper to the pot, simmer for another 5 minutes.
Dish noodles into individual bowls, and spoon the hot broth, chicken and vegetables over the noodles. Garnish with sliced shallots, lime wedges, crispy noodles, and/or cilantro.
Alternatives & Substitutions
Our Thai Curry spice can be used to make a number of authentic Thai curries. Try our tropical and aromatic Thai Coconut Curry recipe. It’s super easy to customize to your personal tastes. You can also make a Massamam Curry.
If you don't like or have chicken, try using pork, beef, fish, or shrimp. Adjust cooking times so you don't overcook.
Another great way to use the Thai Curry spice blend is to make our authentic Tom Kha Gai (Coconut Chicken Curry Soup) recipe. Or try our Vegan Tom Kha Gai Soup recipe, and our Thai Curry Stuffed Acorn Squash.
Try this savory traditional Kai Jeow (Thai Omelet).
Vegetarians/vegans, have you tried our delicious vegan Creamy Thai Curried Cauliflower recipe yet?
Use the Thai Kaffir Lime powder to make these great dishes: Kaffir Lime Poached Cod, Thai Shrimp Skewers With Coconut Lime Dipping Sauce, Thai Meatballs, Thai Steak Salad, Thai sticky rice with mango dessert.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Serves
4
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Piquant Post spice you'll need: Thai Curry
Ingredients
2 Tbsp olive oil
4-6 Chicken Drumsticks
14 oz ramen noodles (or egg noodles)
1 shallot, sliced
2 garlic cloves, diced
1 inch ginger knob, peeled and diced
2 Tbsp tomato paste
2 Tbsp Piquant Post Thai Curry
1 tsp Piquant Post Kaffir Lime
1 can (14 oz) coconut milk
1 can (14 oz) coconut milk
2 Tbsp fish sauce
2 tsp brown sugar
8 oz mushrooms, sliced (optional)
1 red bell pepper, sliced (optional)
For garnish: sliced shallots, lime wedges, cilantro, crispy noodles, green onion
Instructions
In a large pot or dutch oven, heat olive oil over Med heat. Add chicken drumsticks, cook 3-4 minutes per side, until golden brown, about 8-10 mins total. Set aside. Meanwhile, in a separate pot, cook noodles according to the package. Strain in a colander and set aside.
Add shallot, garlic and ginger to the large pot. Stir fry for 2 minutes. Add tomato paste, Piquant Post Thai Curry, and Piquant Post Kaffir Lime. Stir fry for 1 minute, until fragrant. Mix in coconut milk, chicken broth, fish sauce and brown sugar.
Add chicken back to the pot. Bring to a boil then reduce heat to Low and simmer. Simmer until the drumsticks are cooked through, about 20 minutes. Add mushrooms and red bell pepper to the pot, simmer for another 5 minutes.
Dish noodles into individual bowls, and spoon the hot broth, chicken and vegetables over the noodles. Garnish with sliced shallots, lime wedges, crispy noodles, and/or cilantro.
Notes
We chose to use red bell pepper and mushrooms, but feel free to use your vegetables of choice.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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