Creamy Coconut Chicken Khao Soi with Mushrooms

A luscious, aromatic Thai dish, this Creamy Coconut Chicken Khao Soi with Mushrooms combines tender chicken and earthy mushrooms in a fragrant coconut curry broth with crispy fried noodles for texture.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 600

Ingredients Method Notes

Ingredients

Noodles

1 pound egg noodles or wonton noodles The hearty base for your Khao Soi.
Neutral cooking oil Neutral cooking oil, for frying Essential for achieving crispy noodles.

Curry Paste

1/2 cup Khao Soi curry paste A fragrant blend for authentic Thai flavor.
1 1/2 pounds boneless chicken thighs or drumsticks Tender cuts that simmer beautifully in the coconut curry.
1 can 13.5-ounce can coconut milk Forms the base of your broth.
3 cups low-sodium chicken stock Adds depth to the broth.
2 1/2 tablespoons soy sauce For a hint of umami.
1 1/2 tablespoons fish sauce Enhances the flavor profile.
1 1/2 tablespoons brown sugar Adds a touch of sweetness.
8 ounces mushrooms, sliced Earthy morsels that soak up the flavors.
2 to 6 dried chilies dried chilies, soaked and deseeded Adjust heat level to preference.
1 teaspoon salt To taste.
1 tablespoon fresh turmeric, grated For warmth and color.
1 tablespoon coriander seeds Adds zesty flavor.
1 tablespoon curry powder Enhances spice level.
2 ounces shallots, finely chopped Forms a flavorful base.
1 tablespoon garlic, finely chopped Adds a pungent kick.
2 tablespoons fresh ginger, finely chopped Brings bright flavor.
1 tablespoon water Helps in blending the curry paste.

Method

Preparation

Begin by frying a small handful of noodles in neutral oil until they turn golden brown and crisp. Set aside to drain on paper towels.
Prepare the rest of the noodles according to the package directions. Once cooked, drain and set aside.
In a food processor, blend all curry paste ingredients (turmeric, coriander seeds, curry powder, shallots, garlic, ginger, and soaked chilies) until smooth.

Cooking

In a large pot, heat the coconut cream over medium heat until bubbling. Add the blended curry paste, stirring to release the aromas.
Pour in the coconut milk and chicken stock, then bring to a simmer. Add the chicken and mushrooms, cooking until the chicken is tender.
Stir in the soy sauce, fish sauce, brown sugar, and salt. Simmer for about 20 minutes for the flavors to meld.

Serving

In bowls, place a generous serving of cooked noodles, ladle the rich broth with chicken and mushrooms over them, and top with the crispy fried noodles.

Notes

For extra flavor, marinate the chicken in Khao Soi curry paste for a few hours or overnight. Top with fresh herbs and lime wedges for a zesty finish. For a thicker broth, reduce on the stove and adjust seasoning.