Khao Soi Recipe

Authentic Taste in 20 Minutes

This has to be one of my favorite things to cook using my instant pot or the pressure cooking method. In fact, it was the first thing I made when learning how to use my instant pot! Because of that, you get to eat both crispy and chewy noodles in the curry soup within 20 minutes. Way to change how you chicken noodle soup!

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Now, in Thailand we mostly use the chicken drumsticks so I am sticking to that but if you have boneless chicken thigh, you can get it done within 10 minutes of pressure cooking or less than 30 minutes cooking the chicken soup/curry base on the stove.

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Khao Soi2
Khao Soi

What is Khao Soi?

It is a rich and creamy curry noodle soup from the Northern region of Thailand. It is made with a blend of spices, coconut milk, and either chicken, beef, or tofu. Khao Soi has a delightful combination of flavors, including a mild heat from the curry paste, and is often garnished with fresh herbs like cilantro and served with a side of pickled vegetables.

What kind of noodles can you use?

Egg noodles can be used in this recipe. The fresh flat egg noodles or the wonton noodle would be perfect. You can find it in the refrigerate section of Asian markets. Ramen and other egg noodles will work as well:).

Toppings

This dish is normally served with green mustard, shallots, cilantro, and lime juice along with crispy noodles. The acid from vegetables that I am using for topping contrasts the richness of the curry making the dish more savory and not too rich. It is a nice balance. You can find the green mustard pickle from Asian stores or from the link in my ingredient list. And now it is time we get to the recipe!

green mustard pickle
green mustard pickle
Khao Soi2

Khao Soi (Thai Chicken Noodle Soup)

Mary Thatcher
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course curry, dinner, lunch, Main Course
Cuisine thai
Servings 4

Equipment

Ingredients
  

Instructions
 

  • In a pressure cooker, combine drumsticks, coconut milk, Panang and yellow curry paste, and water together. (I used the “Mae Ploy” brand for the curry paste. Another good brand is “Aroy-D”. Pressure cook the chicken for 15 minutes.
  • While the chicken is cooking, heat your wok or frying pan with vegetable oil. You can check to see if the oil is hot enough but sticking a fork or chopstick into the pan. If you see the bubble around the fork or chopstick, that means the oil is hot enough.
  • Use medium heat. Shallow fry some of the wonton noodles until it’s golden and a little crispy. This should take about 30 seconds. It will get more crispy as it cools down. Set it aside. We will use it for topping later.
  • Wipe the wok and the excess oil then add some water to the wok. 1-2 cups should be enough. Bring the water to boil. Use high heat at this time. Once the water is boiling, cook the noodles one portion at a time. Wonton noodles takes a lot longer than rice noodles. This should take about 90 seconds -2 minutes. You can take a small bite to see if it is chewy enough for you.
  • Put the cooked (boiled) noodle in the bowl and coat with a teaspoon of chili oil to prevent the noodle from sticking and add an extra boost of flavor to your noodle.
  •  Prepare the garnish by slicing shallots or red onion, pickle green mustard, lime, and cilantro.
  • Assemble, the chicken soup, noodle, and garnish. Squeeze some lime and enjoy!
Keyword chicken noodle soup, khao soi
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