Chicken Khao Soi
(Thai Coconut Curry Soup)

Khao Soi is to entrees what Mango Sticky Rice is to desserts in Thailand! The dish is made from a coconut milk soup broth, curry base, and thick noodles and is extremely popular in Thailand by tourists and locals alike.

The dish is believed to have first originated in China's Yunan Province before it was brought to Thailand by spice traders in the 19th century. The flavor profile features a rich, decadent broth with the addition of coconut milk and chewy noodles along with a protein source (I used chicken in mine but minced pork is also a popular option). If you are interested in reading more about the background of the dish check out the link below

Steps to Cook Khao Soi

This weekend I attempted my second recipe on this blog and my first entree so far - Chicken Coconut Curry Noodle Soup also known as Khao Soi! This recipe included some more complicated steps and ingredients than the mango sticky rice but was still very manageable and I think beginners could cook it easily! Feel free to follow along with my steps below and make your own batch. Let me know in the comments if you have this famous Thai entree before or if you tried to make your own!

Here's the recipe I followed for those who are interested!

RECIPE

Step 1: Ingredients

I went to my local Asian market and was able to find almost all of the ingredients for this recipe! The noodles used were specially made wonton noodles I found in the freezer section and a lot of the spices were spread throughout.

Step 2: Prep Work

The prep work for this recipe was not too intensive outside of cutting all the vegetables and blending them together with the spices in the food processor to create the curry base. I also went ahead and baked the chicken thighs used in the recipe prior to pan frying.