Chicken Khao Soi is the ultimate chicken noodle soup in my eyes. This Thai-inspired soup is packed with flavor and texture, making it a satisfying meal all on its own. Sorry, traditional chicken soup—Thai cooks have truly outdone you. While this isn’t an authentic version of Chicken Khao Soi (due to some ingredient limitations in my local stores), it’s a solid approximation and a way to honor one of the world’s most delicious dishes—even on a busy weeknight. Keep reading for a bit of background on Khao Soi, my take on it, and some tips to ensure your success!
INGREDIENTS
- 2 tablespoons cooking oil (vegetable, canola, or olive oil)
- 1 bunch scallions, chopped (separate the white and green parts)
- 2 carrots, thinly sliced
- 1 shallot, thinly sliced
- 1 fresh red chili, sliced
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1/4 cup Thai-style red curry paste
- 3 tablespoons fish sauce
- 1/4 cup + 2 tablespoons soy sauce (plus more as needed)
- 5 ounces fresh baby spinach (or thawed frozen spinach)
- Two 15-ounce cans full-fat coconut milk
- 3 cups chicken stock
- 16-ounce package rice noodles (cooked per package instructions)
- 1 pound pre-made popcorn chicken or chicken tenders (from the deli, see note)
- 2 tablespoons honey
Serving Suggestions:
- Fresh chopped cilantro and basil
- Extra soy sauce
- Sriracha
- Fresh lime wedges
INSTRUCTIONS
- Preheat the oven to 375°F, with the rack positioned in the middle.
- In a large, deep-sided skillet or Dutch oven, heat the oil over medium heat. Once hot, add the scallion whites, carrots, shallot, chili, and sugar. Cook until the vegetables soften, about 5 minutes. Stir in the garlic and curry paste, cooking for another minute.
- Add the fish sauce, ¼ cup soy sauce, and spinach, cooking for another minute. Stir in the coconut milk (making sure to melt any solids) and chicken stock. Let the soup simmer on low heat while you prepare the chicken.
- In a bowl or measuring cup, combine the honey and 2 tablespoons of soy sauce. Place the popcorn chicken or chicken tenders on a baking sheet and toss them with the honey/soy mixture. Bake for 4-5 minutes, or until they begin to caramelize and brown. (Keep an eye on them to prevent burning.)
- To serve, ladle the broth and vegetables into bowls. Top with noodles and the crispy honey/soy chicken. Garnish with fresh cilantro, basil, Sriracha, lime wedges, and extra soy sauce if desired.
NOTES
Pre-made crispy chicken from the deli is a time-saver for this recipe, but you can also use fresh chicken. To do so, cut 3 boneless, skinless chicken breasts into bite-sized pieces. Stir-fry the chicken in a large skillet with cooking oil over medium-high heat until golden brown and cooked through. Just before finishing, add the honey/soy sauce mixture to season and help it caramelize. Keep the chicken warm in a 170°F oven.
Build your soup in the same pan, and then serve the chicken either on top of or underneath the soup.
