Khao Soi (Thailand)

An authentic recipe for Northern Thai Khao Soi featuring tender chicken, spiced coconut curry broth, soft egg noodles, and crispy noodle garnish.

Level Medium Prep 25 min Cook 35 min Servings 4 Score 4.9/10

Ready in

60 min

Makes 4 servings

Prep 25m

Cook 35m

Level Medium

About this recipe

An authentic recipe for Northern Thai Khao Soi featuring tender chicken, spiced coconut curry broth, soft egg noodles, and crispy noodle garnish.

A magnificent Northern Thai coconut curry noodle soup that delivers rich, multi-layered flavors.

Heat a portion of the coconut milk in a large pot over medium heat until it begins to separate and oil surfaces.
Add the red curry paste and curry powder, stirring constantly for 2-3 minutes until fragrant.
Add the chicken pieces and sear lightly in the spiced curry base.
Pour in the remaining coconut milk and chicken broth, bring to a simmer, then add fish sauce and palm sugar. Cook until the chicken is tender.
Meanwhile, boil half of the egg noodles until cooked, and fry the other half in hot oil until crispy for the topping.
Assemble bowls with boiled noodles, ladle hot curry soup and chicken over them, and top with crispy noodles, shallots, pickled mustard greens, and a squeeze of fresh lime juice.

Calories 540

Protein 28g

Carbs 45g

Fat 28g

Fiber 4g

Sugar 6g

Sodium 890mg

Serving Size 1 bowl

Prep 25 min

Cook 35 min

Total 60 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An aromatic, deeply comforting Northern Thai classic with an incredible contrast of textures.

A magnificent Northern Thai coconut curry noodle soup that delivers rich, multi-layered flavors.

Summary

An authentic recipe for Northern Thai Khao Soi featuring tender chicken, spiced coconut curry broth, soft egg noodles, and crispy noodle garnish.

Fry the curry paste in the thick coconut cream layer first to unlock deep aromatic flavors
Do not skip the pickled mustard greens as they provide essential acidity to balance the rich soup
Adjust the spice level by controlling the amount of red curry paste used