Chicken Naga Khao Soi

This Asian soup recipe for 4 is the perfect way to make the most of your Mad Dog 357 Naga Pepper Pods and National Chicken Month (which happens to be in September). The flavors that come through are simply amazing – and each one seems to bring out the best in the naga peppers.

Plus, this soup recipe is way easier than you ever thought it could be. While the ingredient list seems long, you really don’t need to do that much work; your food processor will do the bulk of the labor and the rest… well, you won’t be able to walk away from the stove once you catch the aroma coming from the pot anyhow.


For the naga khao soi paste

2 Mad Dog 357 Naga Peppers, halved

Water, boiling, to cover

½ Red onion

4 cloves Garlic

1″ piece Ginger, peeled

3 tablespoons Cilantro, stems included

1½ teaspoons Ground coriander

1½ teaspoons Ground turmeric

½ teaspoon Curry powder

1 tablespoon Vegetable oil

For the noodles

½ pound Chinese egg noodles

Water, boiling, to cover

For the soup

½ Red onion, thinly sliced

¾ pound Chicken thighs, boneless, skinless and halved lengthwise

1 can (14 oz) unsweetened coconut milk

1 cup Chicken broth

1½ tablespoons Fish sauce

1½ teaspoons Brown sugar

Salt, to taste


To make the naga khao soi paste, place the Mad Dog 357 Naga Peppers in a small bowl and pour over just enough boiling water to cover. Soak for 25-30 minutes, until softened.

Drain the naga peppers, reserving the water. Place the peppers along with the remaining ingredients for the khao soi paste in a food processor. Blitz until smooth, adding in teaspoonfuls of the reserved soaking water if needed. (You can discard any remaining soaking water after creating the paste.)

Cook the noodles according to package instructions, then drain and set aside.

Heat the naga khao soi paste In a large, heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring constantly, for about 5 minutes until the paste darkens.

Add the sliced onions and toss to coat with the darkened khao soi paste. Cook for 3 minutes, to soften the onions.

Pour the coconut milk and chicken stock into the pot and bring to a boil. Add the chicken, then reduce the heat to medium-low. Simmer for 20-25 minutes, until the chicken is fork-tender. Transfer the chicken to a plate and shred it.

Return the chicken to the pot and add the fish sauce and sugar. Stir well, then season with salt, to taste.

To serve, divide the noodles between bowls, and ladle over the soup.

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