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Crispy Chicken Khao Soi Noodle Soup

Tieghan Gerard- Half Baked Harvest
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


  • 2 boneless, skin-on chicken breasts (about 1 lb)
  • kosher salt and freshly ground pepper
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup thai red curry paste
  • 2 large carrots sliced
  • 2 14-oz cans full-fat unsweetened coconut milk
  • 3 cups low-sodium chicken broth
  • 3 tbsp fish sauce
  • 1 tbsp honey
  • 2 cups baby spinach or chopped baby bok choy
  • 8 oz egg noodles
  • Toppings: cilantro, sliced chiles, limes


  • Season the chicken all over with the salt and pepper.
  • Heat the olive oil in a large stockpot over high heat. When the oil shimmers, add the chicken, skin side down, and sear until golden and crisp, about 5 minutes.
  • Flip the chicken, add the curry paste and carrots, and cook until fragrant, 1 to 2 minutes.
  • Stir in the coconut milk, chicken broth, fish sauce, and honey. Cover and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the chicken is cooked through, about 15 minutes. Using two forks, shred the chicken directly in the pot. Stir in the greens.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to the package directions, until al dente. Drain.
  • Divide the soup among four bowls and top each bowl with the noodles, cilantro, chiles, and limes.