Khao Soi Recipe lovers, this one is for you.
This Northern Thai curry noodle soup layers a rich coconut curry broth, tender braised chicken, and a tangle of soft egg noodles under a handful of crispy fried noodles for crunch.
It sounds like a restaurant-only dish, but you can build the whole thing at home with a food processor, a big pot, and about an hour of your evening.
Once you taste that first spoonful of curry broth against the crunchy noodle topping, you will understand why this dish has such a devoted following.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 4 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Khao Soi Recipe
This recipe brings the flavors of Chiang Mai right to your own kitchen without requiring a plane ticket or a hard to find specialty market.
The curry broth is rich and coconutty with just enough heat to keep things interesting, and every bowl gets that irresistible contrast between soft noodles and crispy ones.
It also happens to be a fantastic make ahead meal, since the curry base only gets better after a day in the fridge.
If you already love a good bowl of Tom Yum Soup Recipe, this khao soi will earn a permanent spot in your soup rotation too.
- A deeply savory coconut curry broth built from real aromatics, not just a jar of paste
- Tender, fall apart chicken thighs that soak up all that curry flavor
- A satisfying textural contrast between soft egg noodles and crispy fried ones
- Fully customizable garnishes, so everyone can build their bowl exactly how they like it
- A curry base that reheats beautifully, making it great for meal prep
Ingredients
Khao soi has a few more components than your average soup, but nothing here is difficult to find.
Most of these ingredients are available at a regular grocery store, with the rest an easy pickup at an Asian market or online.
This recipe pairs beautifully with the same pantry staples I reach for in my Pho Recipe, so if you cook a lot of Southeast Asian food, you likely already have a head start.
- 2 tablespoons vegetable oil
- 1/4 cup Thai red curry paste
- 2 tablespoons mild curry powder
- 2 (13.5 ounce) cans full fat coconut milk, divided
- 2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 4 kaffir lime leaves
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tablespoon fresh ginger, grated
- 1 pound fresh or dried egg noodles, divided
- Oil for frying the crispy noodle topping
- 1/2 cup pickled mustard greens, chopped
- 2 shallots, thinly sliced, for garnish
- 2 limes, cut into wedges
- 1 cup bean sprouts
- Fresh cilantro, roughly chopped
- Chili oil, for serving
Read Also: Chicken Noodle Soup Recipe
Kitchen Equipment Needed
A well seasoned pot and a good blender will get you through almost every step of this recipe. Here is what to have ready before you start cooking.
- A wok or large heavy bottomed pot
- A high speed blender or food processor, for the curry paste
- A Dutch oven, if you don’t have a wok on hand
- A mortar and pestle, optional but useful for toasting and grinding spices
- A slotted spoon or spider strainer
- A large pot for boiling the noodles
- Tongs and a ladle
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make khao soi at home.
None of them are required, but they each make the process a little smoother or the final bowl a little more authentic.
My favorite way to round out a Thai curry night is pairing this with my Thai Green Curry Chicken Recipe for a second curry option at the table.
1. Mae Ploy Red Curry Paste
This is the curry paste I keep stocked in my pantry at all times.
It has a deep, well balanced heat that forms the backbone of the curry without needing a dozen extra ingredients.
2. Chaokoh Coconut Milk
Not all canned coconut milk is created equal, and this brand consistently gives the curry that thick, creamy body you want.
It separates nicely too, so you can scoop off the cream for frying the paste.
3. Carbon Steel Wok
A wok heats fast and evenly, which makes a real difference when you’re frying the curry paste and later crisping up the noodle topping.
It’s a piece of equipment that earns its keep well beyond this one recipe.
4. Fresh Thai Egg Noodles
Fresh egg noodles cook up with a springier bite than most dried varieties and hold their shape well in the hot curry broth.
If your local store carries them in the refrigerated section, they are worth seeking out.
Step-by-Step Instructions: How to Make Khao Soi
Follow these steps in order and you’ll have a pot of restaurant quality khao soi ready in about an hour. Every ingredient from the list above gets used along the way, so don’t skip ahead.
1. Build the Curry Base
- Add the vegetable oil to a large wok or heavy pot and heat over medium heat until shimmering.
- Add the minced garlic, sliced shallot, and grated ginger, and cook for about 2 minutes, stirring often, until softened and fragrant.
- Stir in the Thai red curry paste and curry powder, and cook for 2 to 3 minutes, pressing the paste against the bottom of the pot to release its oils and aroma.
- The mixture should darken slightly and smell toasted rather than raw by the end of this step.
2. Add the Coconut Milk and Chicken
- Pour in one can of the coconut milk and stir until fully combined with the curry paste, letting it simmer for about 3 minutes so the flavors marry.
- Add the chicken thighs to the pot, turning them to coat evenly in the curry mixture.
- Pour in the second can of coconut milk, the chicken broth, and the kaffir lime leaves.
- Bring the pot to a gentle boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, until the chicken is tender enough to shred with a fork.
3. Season the Curry
- Remove the chicken thighs from the pot and set them on a cutting board to cool slightly.
- Stir the fish sauce and palm sugar into the curry broth, tasting as you go and adjusting either one to balance the salty and sweet notes.
- Once the chicken is cool enough to handle, shred it into bite sized pieces using two forks.
- Return the shredded chicken to the pot and keep the curry warm over low heat while you prepare the noodles.
4. Cook the Soft Noodles
- Bring a large separate pot of water to a rolling boil.
- Set aside about a quarter of the egg noodles to use for the crispy topping in the next step.
- Add the remaining noodles to the boiling water and cook according to the package directions, usually 3 to 4 minutes for fresh noodles or slightly longer for dried.
- Drain the noodles well and divide them among your serving bowls.
5. Fry the Crispy Noodle Topping
- Heat about an inch of oil in a small pot or wok over medium high heat until it reaches roughly 350 degrees Fahrenheit.
- Loosen the reserved raw noodles with your fingers so they fry in a light, airy tangle rather than a dense clump.
- Fry the noodles in small batches for 1 to 2 minutes, until golden and crisp, then transfer them to a paper towel lined plate to drain.
- Set the crispy noodles aside until it’s time to assemble the bowls.
6. Prepare the Garnishes
- Chop the pickled mustard greens into bite sized pieces and place them in a small serving bowl.
- Thinly slice the remaining shallots for garnish and arrange them alongside the mustard greens.
- Cut the limes into wedges and rinse the bean sprouts under cold water.
- Roughly chop the fresh cilantro and set the chili oil nearby so everyone can build their own bowl.
7. Assemble and Serve
- Ladle the hot curry broth and shredded chicken generously over the soft noodles in each bowl.
- Top each bowl with a handful of the crispy fried noodles right before serving so they stay crunchy.
- Set out the pickled mustard greens, sliced shallots, lime wedges, bean sprouts, cilantro, and chili oil so everyone can garnish to taste.
- Serve immediately while the broth is hot and the noodles are fresh.
Tips for The Best Khao Soi
A few small adjustments can take this curry from good to genuinely memorable. Keep these tips in mind as you cook.
If you enjoy building a whole spread of curries for a dinner party, this recipe works wonderfully alongside my Yellow Curry Chicken With Coconut Milk Recipe.
- Fry the curry paste low and slow so it has time to release its full aroma instead of just heating through
- Use bone in chicken thighs if you have extra time, since they add even more flavor to the broth as it simmers
- Fry the crispy noodles in very small batches so the oil temperature doesn’t drop and the noodles stay light
- Make the curry base a day ahead, since the flavor deepens significantly after resting overnight
- Keep the crispy noodles separate from the broth until serving so they don’t turn soggy
Serving Suggestions
Khao soi is filling enough to serve as a full meal on its own, but a few sides round out the table nicely.
A cooling cucumber salad or a plate of Coconut Curry Chicken both work well as companions if you want to stretch this into a bigger spread.
- A crisp cucumber and red onion salad to balance the richness of the curry
- Steamed jasmine rice on the side for anyone who wants extra to soak up the broth
- Thai iced tea or a cold beer to cut through the coconut milk
- Fresh spring rolls as a light starter before the main bowl
- A simple mango salad for a sweet, tangy contrast
Variations of Khao Soi
Once you’ve made the classic version a few times, it’s easy to start putting your own spin on this dish.
Beef and pork versions are common too, so if you love a good bowl of curry, don’t skip my Crockpot Thai Chicken Curry Recipe for another hands off option.
- Swap the chicken thighs for beef short ribs or pork shoulder, simmering a little longer until tender
- Use tofu and vegetable broth for a vegetarian version, adding extra mushrooms for depth
- Add a spoonful of Massaman curry paste alongside the red curry paste for a more complex flavor
- Stir in extra vegetables like baby corn or bell peppers for added texture and color
- Make it spicier by adding fresh Thai chilies to the curry base while it simmers
Storage and Reheating
This curry stores beautifully, which makes it a great option for meal prep or planned leftovers.
Keep the crispy noodle topping separate from the broth so it doesn’t lose its crunch, similar to how I store leftovers from my Thai Chicken Soup Recipe.
- Store the curry broth and shredded chicken in an airtight container in the fridge for up to 4 days
- Keep the soft noodles separate from the broth to prevent them from becoming mushy
- Store the crispy fried noodles at room temperature in a sealed container for up to 2 days
- Reheat the curry gently on the stovetop over medium low heat, stirring occasionally, until warmed through
- Freeze the curry broth alone for up to 2 months, then thaw overnight in the fridge before reheating
Nutritional Facts
These values are estimated per serving and will vary depending on the exact brands and quantities you use.
For a lighter take on a noodle soup, my Asian Beef Noodle Soup Recipe is a good one to compare against.
- Calories: approximately 620 per serving
- Protein: approximately 32 grams
- Carbohydrates: approximately 48 grams
- Fat: approximately 34 grams
- Sodium: approximately 980 milligrams
- Fiber: approximately 3 grams
Health Benefits of Key Ingredients
Beyond tasting incredible, several ingredients in this bowl bring their own nutritional upsides.
Turmeric and ginger, both common in the curry paste, show up again in dishes like my Burmese Chicken Curry Recipe for good reason.
- Turmeric contains curcumin, a compound studied for its anti-inflammatory properties
- Ginger may help support digestion and ease occasional stomach discomfort
- Coconut milk provides healthy fats along with a dose of manganese and copper
- Chicken thighs offer a solid source of protein along with iron and zinc
- Bean sprouts and cilantro add fiber, vitamin C, and a fresh, bright finish to every bowl
FAQs About Khao Soi
1. What does khao soi taste like?
Khao soi tastes rich, coconutty, and mildly spicy, with warm curry notes from turmeric and cardamom layered underneath.
The crispy noodles on top add a satisfying crunch against the soft noodles and tender chicken below.
2. Can I make khao soi less spicy?
Yes, simply reduce the amount of red curry paste and skip the chili oil garnish.
You can always let each person add their own heat at the table instead of building it into the broth.
3. What can I use instead of kaffir lime leaves?
If you can’t find kaffir lime leaves, a strip of lime zest is a reasonable substitute, though the flavor will be slightly different.
Most Asian grocery stores carry them fresh or frozen if you want to seek out the real thing.
4. Is khao soi the same as curry laksa?
They share some similarities, but khao soi is a Northern Thai dish while curry laksa comes from Malaysian and Singaporean cooking traditions.
The spice blends, noodle types, and garnishes differ enough that they taste distinctly different.
5. Can I make the curry paste from scratch?
Absolutely, and many cooks prefer it for the deepest flavor.
This recipe uses store-bought red curry paste with added curry powder as a shortcut, but you can toast and grind your own blend of chilies, shallots, garlic, ginger, and turmeric if you have the time.
Khao Soi (Northern Thai Curry Noodle Soup)
Ingredients
- 2 tablespoons vegetable oil 30ml
- 1/4 cup Thai red curry paste 60g, such as Mae Ploy
- 2 tablespoons mild curry powder 14g
- 2 cans full fat coconut milk 13.5 ounces / 400ml each, such as Chaokoh, divided
- 2 cups chicken broth 480ml
- 1 1/2 pounds boneless, skinless chicken thighs 680g
- 3 tablespoons fish sauce 45ml
- 2 tablespoons palm sugar or brown sugar, 25g
- 4 kaffir lime leaves
- 3 cloves garlic minced
- 1 shallot thinly sliced, plus extra for garnish
- 1 tablespoon fresh ginger 15g, grated
- 1 pound fresh or dried egg noodles 454g, divided
- oil for frying the crispy noodle topping
- 1/2 cup pickled mustard greens chopped
- 2 shallots thinly sliced, for garnish
- 2 limes cut into wedges
- 1 cup bean sprouts rinsed
- fresh cilantro roughly chopped
- chili oil for serving
Equipment
- Wok or large heavy bottomed pot
- High-speed blender or food processor for the curry paste
- Dutch oven optional, if you don’t have a wok on hand
- Mortar and pestle optional, for toasting and grinding spices
- Large pot for boiling the noodles
- Tongs
- Ladle
- Small pot or wok for frying the crispy noodles
- Paper towel-lined plate for draining crispy noodles
Method
- Heat vegetable oil in a wok or heavy pot over medium heat. Cook garlic, shallot, and ginger for 2 minutes until softened.
- Stir in red curry paste and curry powder, cooking 2-3 minutes until darkened and fragrant.
- Add one can of coconut milk and simmer for 3 minutes. Add chicken, remaining coconut milk, chicken broth, and lime leaves.
- Bring to a gentle boil, reduce heat to low, and simmer uncovered for 25-30 minutes until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot. Stir in fish sauce and palm sugar, adjusting to taste.
- Cook the remaining egg noodles in a large pot of boiling water according to package directions (3-4 minutes for fresh). Drain.
- Fry the reserved raw noodles in 350°F oil for 1-2 minutes until golden and crisp. Drain on paper towels.
- Chop pickled mustard greens, slice shallots, cut limes, rinse bean sprouts, and chop cilantro for garnishes.
- Divide soft noodles among bowls, ladle hot curry and chicken over top, and garnish with crispy noodles and toppings.
Nutrition
Notes
- Fry the curry paste low and slow so it has time to release its full aroma instead of just heating through.
- Use bone-in chicken thighs if you have extra time, since they add even more flavor to the broth as it simmers.
- Fry the crispy noodles in very small batches so the oil temperature doesn’t drop and the noodles stay light.
- Make the curry base a day ahead, since the flavor deepens significantly after resting overnight.
- Keep the crispy noodles separate from the broth until serving so they don’t turn soggy.
- For a less spicy version, reduce the red curry paste and skip the chili oil garnish.
- If kaffir lime leaves are unavailable, a strip of lime zest works as a substitute.
- Store the curry broth and chicken separately from the noodles for up to 4 days in the fridge.
- The curry broth freezes well for up to 2 months; thaw overnight before reheating.
- For a vegetarian version, use tofu and vegetable broth, adding extra mushrooms for depth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Khao soi has a way of turning an ordinary weeknight into something a little more special.
Once you’ve made your own pot of this curry, I have a feeling it will become a regular request in your house too.
Give this Khao Soi Recipe a try and let me know how your bowl turned out in the comments below.
If you loved it, share the recipe with a friend who needs a good curry night in their life.
Recommended:
- Trinidad Curry Chicken Recipe
- Indian Curry Chicken Recipe
- Chicken Curry Recipe
- Jamaican Curry Chicken Recipe
- Peanut Curry Chicken Recipe
