Thailand

Khao Soi

Name: Khao Soi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (450 g) fresh Chinese egg noodles, or 10 oz (280 g) dried; Vegetable oil, for frying; 2 cans (13.5 oz / 400 ml each) coconut milk, unshaken; 1/4 cup (60 g) Thai red curry paste, or khao soi paste if you can find it; 1 tbsp mild curry powder; 1 tsp ground turmeric; 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces; 2 cups (480 ml) chicken stock; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp palm sugar or light brown sugar; To serve: lime wedges, sliced shallots, pickled mustard greens, chili oil and cilantro

ข้าวซอย

Khao soi is the signature noodle soup of Chiang Mai: rich coconut curry, soft egg noodles underneath and a nest of crispy fried noodles on top. The toppings aren't optional. Lime, shallots and pickled mustard greens cut through the richness, and each bowl gets adjusted at the table.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4

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An illustration of Khao Soi — Khao Soi, illustrated for Tastybop

Ingredients

1 lb (450 g) fresh Chinese egg noodles, or 10 oz (280 g) dried
Vegetable oil, for frying
2 cans (13.5 oz / 400 ml each) coconut milk, unshaken
1/4 cup (60 g) Thai red curry paste, or khao soi paste if you can find it
1 tbsp mild curry powder
1 tsp ground turmeric
1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
2 cups (480 ml) chicken stock
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp palm sugar or light brown sugar
To serve: lime wedges, sliced shallots, pickled mustard greens, chili oil and cilantro

Instructions

Set aside about a quarter of the noodles for the topping. Heat 1 inch (2.5 cm) of oil in a small pot to 350°F (175°C). Fry the noodles in small handfuls for about 1 minute, until golden and crisp, then drain on paper towels.
Open the coconut milk without shaking it and spoon the thick cream from the top of both cans into a large pot. Simmer over medium heat for 3 to 4 minutes, until it thickens and the oil starts to separate.
Stir in the curry paste, curry powder and turmeric. Fry for 2 minutes, stirring, until very fragrant and a deep orange.
Add the chicken and stir for 3 minutes to coat it in the paste.
Pour in the rest of the coconut milk, the stock, fish sauce, soy sauce and sugar. Simmer gently for 15 to 20 minutes, until the chicken is tender and reaches 165°F (74°C).
Taste the broth. It should be rich, salty and a little sweet, so adjust with more fish sauce or sugar.
Boil the remaining noodles according to the package, drain, and divide among 4 bowls. Ladle the curry and chicken over them, top with the crispy noodles and pass the toppings around the table.

Tips

Keep the crispy noodles out of the pot until the moment you serve, or they'll go soft.
Bone-in chicken drumsticks are traditional. Simmer them for 35 to 40 minutes, until very tender, and add a little more stock if needed.
Pickled mustard greens are sold in Asian grocery stores. Quick-pickled cabbage or a little extra lime also works.

Did you know?

Khao soi is a golden coconut curry noodle soup from northern Thailand.
It's topped with crunchy fried noodles, so you get soft and crisp together.
It's the signature dish of the northern city of Chiang Mai.

Questions

What does khao soi taste like?

Creamy, gently spiced and slightly sweet, with a savory depth from fish sauce. The lime and pickled greens add a sharp, sour contrast.

Is khao soi spicy?

This version is medium. To make it milder, use less curry paste and skip the chili oil. To make it hotter, add more chili oil at the table.

Can I make khao soi ahead?

Yes. The curry keeps for 3 days in the fridge and tastes even better the next day. Cook the noodles and fry the topping just before serving.