Chicken Khao Soi
Prep time
Cook time
Total time
Serves: 6-8
Khao Soi Paste
  • 4 large dried red chillies, halved and seeded
  • 2 medium shallots, halved
  • 8 cloves garlic cloves
  • ¼ cup chopped cilantro stems
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tsp curry powder
  • thumb sized ginger, peeled and sliced
  • 500 g Chinese egg noodles
  • 700 g chicken thighs fillets, sliced into bite sized pieces
  • 2 400 ml cans coconut milk
  • 2 cups chicken stock
  • oil
  • fish sauce
  • 1 tbsp brown sugar
  • sea salt
  • red onion, sliced
  • bean sprouts
  • cilantro
  • crispy fried onions
  • chili oil
  • lime wedges
  1. Place chillies in a small bowl, add boiling water to rehydrate. Set it aside for 30 minutes.
  2. Drain chillies reserving the liquid.
  3. Place chillies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 2 tbsp of soaking liquid in a food processor, process until it becomes a paste, add more of the soaking liquid if needed.
  4. In a large pot add oil then sauté the spice paste until slightly darkened and fragrant.
  5. Add the coconut milk and chicken stock then bring it to a boil.
  6. Add chicken and simmer for 25 minutes or until chicken is tender. Set aside the chicken then flake the meat. Add chicken and sugar then season with fish sauce.
  7. Cook egg noodles according to packet instructions.
  8. Place noodles in bowls ladle some hot soup with chicken and top with garnishes.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at