Thai Coconut Chicken Ramen Soup (Khao Soi)

Wine pairing – JoiRyde’s 2022 Viognier 

Why does this recipe work with our Viognier?

Spicy foods can be tricky to pair with. Generally a neutral beer or sake is the go to for most people, however, the right wine can really amp up a dish. Our Viognier has some lovely floral and honeyed notes that really play well with the curry and ginger in this recipe. The wine has enough body and texture that it can stand up to such bold flavours. Other wines such as a sweet Riesling would also pair well with this dish.

– Calli, Winemaker and Pretend Chef

Now on to the recipe:

Makes 4 Servings (45 minutes) 

1 lb Chicken drumsticks or chicken thighs, skin on  

+ Salt & pepper 

4 C  Chicken broth  

1 Can  Coconut milk  

2-4 T   Red or yellow curry paste (2 T for mild, 4 T for hot) 

1 T  Fresh ginger, thinly sliced 

4  Garlic cloves, minced 

2 T Fish sauce or to taste 

2 T  Brown sugar  

4 Eggs, soft boiled* 

+ Garnish with cilantro, chopped scallions, bean sprouts, and/or lime wedge 

+    Serve with cooked ramen or egg noodles 


Preheat oven to 400°F. Line a baking tray with tin foil. Pat outside of drumsticks/thighs with paper towel to absorb any moisture (this will ensure a crispy skin). Season with salt and pepper. Bake chicken for 40 minutes, turning halfway through, until the internal temperature is at least 165°F.  

While the chicken bakes: In a large soup pot, add the chicken stock, coconut milk, curry paste, ginger, and garlic. Bring to a simmer on medium high heat, stirring occasionally for 15 minutes. When the soup has slightly thickened, stir in fish sauce, sugar and taste. Adjust seasoning as you see fit. 

Prep your toppings: slice the scallions, cut the lime, soft boil your eggs* and wash the cilantro. Cook and drain your noodles and divide them between 4 deep bowls. 

Assemble: Noodles, broth, chicken, toppings, egg


*How to soft boil an egg: fill a pot with enough water to cover the eggs (do not add them yet!). Bring water to a boil and gently drop the eggs in. Cover with a lid and let boil for 6 minutes. Once the 6 minutes are up, drain the hot water and immediately begin pouring cold water onto the eggs until they are cool enough to handle. Peel carefully and slice just before serving.