Thai Chicken & Rice Khao Soi (curry)

Products you'll need:

CAMPBELL'S® Soup Kit - Thai Chicken and Rice

CAMPBELL'S® Soup Kit - Thai Chicken and Rice

Carefully selected ingredients such as rice, fish sauce powder and dehydrated bell peppers, onion, carrots, and shiitake mushrooms form the base of this Thai Chicken & Rice soup kit. Just add Campbell's Chicken Broth, fresh chicken breast, coconut milk, mushrooms and lime juice to create a hearty pot of fresh homemade soup in 45 minutes or less.

- An hour or less from start to finish
- No artificial colours or flavours
CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

You select your ingredients with care. Select your broth the same way.
- No artificial colours or flavours
- Prepared in Canada
- Fat free
- Seasoned to perfection for a rich, authentic chicken flavor
- Campbell's - #1 selling broth in Canada! VIEW FULL PRODUCT INFORMATION (opens a new window)


  • 2 tbsp (30 mL) vegetable oil
  • 2 cloves of garlic, chopped
  • 1 medium shallot, chopped
  • 1 tbsp (15 mL) curry paste
  • 1 tbsp (15 mL) yellow curry powder
  • 1 CAMPBELL'S® Soup Kit - Thai Chicken and Rice
  • 1 1/2 tbsp (23 mL) lime juice
  • 1 carton CAMPBELL’S® Ready to Use Chicken Broth
  • 3/4 cup (185 mL) coconut milk
  • 1/2 packet mushrooms
  • 1 cup (250 mL) of water
  • 4 boneless, skinless chicken thigh, cut into bite-size pieces
  • 1 tbsp (15 mL) brown sugar
  • 1 lb (454 g) egg noodles
  • 1 sprig fresh cilantro, chopped
  • 1/4 cup (60 mL) fried crispy egg noodles
  • 1 Garnish with fresh lime wedge


  1. In a large saucepan,heat vegetable oil over medium heat. Add the garlic and shallots,and cook for approximately 1 minute or until soft.
  2. Add the curry paste and curry powder,and cook,stirring constantly for 30 seconds
  3. Add the contents of the CAMPBELL'S® Thai Chicken and Rice soup kit plus the lime juice,CAMPBELL'S® chicken broth,coconut milk,mushrooms. Add thigh pieces,and brown sugar. Stir to combine. Add 1 cup of water.
  4. Bring to a boil,then reduce heat to low,and simmer,uncovered,for approximately 25-30 minutes or until chicken is cooked through.
  5. Meanwhile in a separate large pot,bring salted water to a boil.
  6. Add egg noodles to boiling water,and cook for approximately 2-3 minutes or until soft.
  7. Drain and equally divide egg noodles into four bowls. Spoon the soup over the noodles.
  8. Garnish with fresh chopped cilantro,crispy egg noodles and lime.

Recipe tips


  • Leila J.

    This recipe calls for Curry Paste & Curry Powder, but it does not specify what kind. Does it need to be Asian Curry paste & powder to get the right flavour or can it be East or West Indian style of paste & powder?


Amount Per Serving
Calories 610
Sodium 770 mg
Carbohydrate 59 g
Dietary Fibre 3 g
Protein 32 g
Calcium 10 %DV

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