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thai khao soi recipe

Weeknight Thai Chicken Khao Soi

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Main Course
  • Cuisine: Asian, Thai


A simple weeknight interpretation of the Thai comfort classic. Tender chicken thighs cooked in a flavorful coconut milk and red curry paste broth!


  • 1 lb boneless skinless chicken thighs (cut into 1-inch pieces)
  • 3 tbsp red curry paste
  • 1 can coconut milk (14 fl oz)
  • 4 cups chicken stock
  • 1/2 lb egg, wheat, or ramen noodles (cooked)
  • 2 small bok choy heads (leaves halved, lengthwise)
  • 1 red bell pepper (diced)
  • 1/2 onion (diced)
  • 2 tsp ginger (minced)
  • 2 tsp garlic (minced)
  • 1 lime
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce (plus more to taste)
  • 2 tsp cooking oil
  • 2 tsp kosher salt

For garnish

  • cilantro
  • spicy chili crisp in oil (optional)
  • crispy shallots (optional)


  1. Cook noodles per package instructions. Set aside.
  2. Season chicken thighs with kosher salt. Sear in a medium pot until light brown on both sides, ~10 minutes. Remove chicken from pot & set aside.
  3. In the same pot, heat cooking oil on medium heat. Add onion and red peppers, and cook, stirring frequently until tender, ~3-5 minutes.
  4. Add red curry paste, ginger and garlic. Stir until fragrant, 1-2 minutes.
  5. Pour in coconut milk. Blend the mixture with an immersion blender* until smooth. Then pour in the chicken stock, fish sauce, soy sauce, brown sugar, and bring to a simmer.
  6. Add bok choy and seared chicken. Simmer for ~5 minutes until the bok choy is tender. Remove from heat and squeeze in juice from half a lime. Add salt to taste, if needed.
  7. Serve the broth with cooked noodles, crispy shallots, cilantro, more fresh lime, and spicy chili crisp! Feel free to dress your bowl up with other fresh toppings, too!


*Immersion Blender: if you don’t have an immersion blender, you can scoop some of the soup out and blend mixture in a blender or skip this step altogether. Blending the bell pepper and onions makes the soup silkier and a little thicker.

Keywords: curry recipes, dairy free, one-pot, spicy, thai recipes