🇹🇭 Thailand · Food
Khao Soi (Northern Thai Coconut Curry Noodle Soup)
By eatmundo · July 9, 2026
Khao Soi is a rich and aromatic curry noodle soup, a signature dish of Northern Thailand. It features tender chicken simmered in a creamy, subtly spicy coconut milk broth, served over soft egg noodles and crowned with a delightful crunch of crispy fried noodles. This comforting bowl is a symphony of textures and flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare your crispy noodles first. Heat about 2 cups of vegetable oil in a small saucepan to 170°C (340°F). Fry 100g of thin egg noodles in batches for 30-60 seconds until golden and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
- 2
In a large pot or Dutch oven, heat 3 tbsp vegetable oil over medium heat. Add 80g Khao Soi curry paste (or red curry paste if using, see FAQ for alternative). Sauté for 3-5 minutes, stirring constantly, until the paste is very fragrant and the oil separates, indicating it's well-cooked. This crucial step deepens the flavor.
- 3
Add 400g bone-in, skin-on chicken thighs to the pot. Brown the chicken lightly on all sides for about 5 minutes. This adds another layer of flavor and helps seal in juices. You don't need to cook it through at this stage.
- 4
Pour in 400ml full-fat coconut milk and 200ml chicken broth. Stir well to combine the paste, chicken, and liquids. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 25-30 minutes, or until the chicken is fork-tender.
- 5
While the chicken simmers, boil 250g fresh flat egg noodles according to package instructions until al dente. Drain and set aside. Once the chicken is tender, remove it from the pot, shred the meat from the bones, and return the shredded chicken to the curry broth. Skim off any excess oil if desired.
- 6
Stir in 2 tbsp fish sauce and 1 tbsp palm sugar into the curry broth. Taste and adjust the seasoning – it should be a balance of savory, sweet, and a hint of spice. If you prefer it spicier, add a dash of chili oil or a pinch of white pepper.
- 7
To assemble, divide the soft, boiled egg noodles between two serving bowls. Ladle a generous amount of the rich chicken curry broth over the noodles, ensuring each bowl gets plenty of tender chicken. The aroma alone will be enticing!
- 8
Garnish each bowl generously with the crispy fried egg noodles you prepared earlier. Add wedges of 1 lime, chopped 2 tbsp pickled mustard greens, thinly sliced 0.5 red onion, and a drizzle of chili oil (to taste). Serve immediately and enjoy this Northern Thai masterpiece.
Frequently Asked Questions
Can I make Khao Soi curry paste from scratch?+
Yes, traditional Khao Soi paste involves dried chilies, shallots, garlic, galangal, lemongrass, coriander root, and a unique blend of spices like curry powder and turmeric. It's more complex but delivers authentic depth.
What if I can't find specific Khao Soi curry paste?+
You can create a similar flavor profile by blending red curry paste with a tablespoon of curry powder and a teaspoon of turmeric powder. Adjust quantities to achieve your desired intensity.
Can I use different proteins, or make it vegetarian?+
Absolutely! Pork or beef can be used. For a vegetarian version, substitute chicken with firm tofu or mushrooms, and chicken broth with vegetable broth, ensuring fish sauce is replaced with a vegetarian alternative.
What are common accompaniments for Khao Soi?+
The essential garnishes include lime wedges, pickled mustard greens, raw red onion, and chili oil, which add contrasting textures and flavors that are crucial to the dish's balance. Sometimes a sprinkle of cilantro is also added.
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