Chicken Khao Soi

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

Servings: 6


  • 3 tbsp Filippo Berio Extra Light Olive Oil
  • 2 tbsp Thai curry paste
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 2 cans (14 oz each) coconut milk
  • 2 cups sodium-reduced chicken broth
  • 1 1/2 lb boneless, skinless chicken thighs, halved
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 1 lb egg noodles, prepared according to package directions
  • 1/2 cup thinly sliced red onion
  • 1/2 cup bean sprouts
  • 1/3 cup crispy fried onions
  • Fresh cilantro sprigs
  • Chili oil
  • Lime wedges


    • Heat oil in large, heavy-bottom saucepan set over medium heat; cook curry paste, shallots, garlic and ginger, stirring often, for about 5 minutes or until softened and darkened in color. Add coconut milk and broth. Bring to boil; add chicken.
    • Cook for 20 to 25 minutes or until chicken is tender. Transfer to plate; let cool slightly. Use two forks to shred chicken; return to soup along with fish sauce, brown sugar and salt. Simmer for 10 minutes.
    • Divide cooked noodles among 6 bowls. Ladle curry over noodles. Top with red onion, bean sprouts, fried onions and cilantro. Serve with chili oil and lime wedges.

    Tip: Add a seeded and diced red Thai chili pepper to the curry along with the garlic and ginger for a spicier version.