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    Home » Recipes » All Recipes » Rice & Noodles

    Khao Soi: Thai Curry Noodle Soup

    Published: May 12, 2023 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Regional Thai food isn't very well known, but khao soi, egg noodles in aromatic curry broth, is an exception. Because Northern Thailand is such a popular tourist destination, this Northern Thai curry noodle soup has become popular amongst foreigners.

    Some might even say if you visit the North of Thailand and didn't eat khao soi, you didn't really make it there! It's a truly unique dish, and with this recipe you can recreate the experience of Northern Thailand at home.

    a bowl of khao soi with shallots, lime wedge, cilantro and fried chilies garnish
    Khao soi and all of its garnishes: shallots, fried chilies, lime, and pickled mustard greens (peeking in on the right!).

    Khao Soi Video Tutorial

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success especially if this is your first time.

    Note that the curry paste making tutorial is in a separate video: khao soi curry paste video

    What is Khao Soi?

    Khao soi ข้าวซอย is a northern Thai noodle soup that uses wheat-based egg noodles and is served in a coconut milk curry broth. It's typically made with chicken or beef, and the bowl is topped with crispy deep fried noodles. Although it is sometimes called "Chiang Mai Noodles" in the West, it is not unique to, nor was originated from, Chiang Mai. 

    khao means rice and soi means to julienne. It's an interesting name because there is no rice involved in the process. Some say this is because the dish used to use rice noodles made by julienning sheets of dough. Others say khao is short for khao salee which means wheat. Yet some think that the word came from a similar Burmese dish called ohn no khao swe.

    The exact origin of khao soi is debated, but the prevalent theory seems to be that it came into northern Thailand via Chinese-Muslim immigrants from the Yunnan region, which is why khao soi is not usually made with pork, despite the prevalent use of pork in Thailand.

    Khao soi in Thailand can vary significantly from province to province. Some with a richer broth, some with a lighter broth, and the mix of spices are also different from vendor to vendor. So when in Northern Thailand, don't just try one khao soi and think you've "been there done that!" 

    Ingredients for Chicken Khao Soi

    There are a few components to khao soi:

    • The curry paste
    • The noodle soup
    • The crispy fried egg noodles
    • The condiments

    Here's a quick look at all the ingredients, for exact amounts, check out the full recipe card below.

    Curry Paste Ingredients

    Homemade Khao Soi Paste

    Unfortunately there is no such thing as a store-bought curry paste for khao soi (at least not yet). But fortunately, the ingredient list for the curry paste isn't that long. If you're short on time, try option 2 below.

    • Dried chilies. Khao soi is not typically very spicy, so I stick with milder dried chilies such as guajillo or puya. If using spicier chilies, remove the seeds and pith to reduce the heat. If pounding everything by hand, you need to cut the cut the chilies into 1-inch chunks and soak them for an hour to rehydrate, or you can keep them dry and grind in a coffee/spice grinder. 
    • Coarse salt, if pounding curry paste by hand. If using a coffee grinder any kind of salt will do.
    • Ginger, sliced into rounds
    • Fresh turmeric, sliced into rounds, or sub ground turmeric
    • Shallots, chopped
    • Coriander seeds
    • Black cardamom, this is the spice that will make this curry truly unique. It is not used in all variations of khao soi, but I think it does make it stand out from other kinds of Thai curries. Black cardamom (tsaoko) has an aroma that reminds me of leather and tobacco, and nothing else tastes quite like it. You can find it at Chinese or Indian stores. If you can't find it, substitute green cardamom, which isn't similar, but it'll still taste good.

    Tip: "Semi-Homemade" Khao Soi Paste.
    If you don't have time for a homemade curry paste, I get it. Here's a "cheat" I shared in my book Sabai. Simply add some turmeric and curry powder to store bought red curry paste, and then add a few crushed black cardamom pods to the broth while it's cooking. It's not the same, but it tastes good! See my recommended curry paste brands in this curry paste review.

    Weeknight khao soi from my book SABAI which uses a semi-homemade curry paste and skips the fried noodles.

    Noodle Soup Ingredients

    • Khao soi curry paste, note that the recipe provided makes enough for 2 batches.
    • Coconut milk, read about how to choose good coconut milk here.
    • Chicken drumettes or drumsticks. I like drumettes because they take less time to cook and will yield a richer broth, but in Thailand drumsticks are more common.
    • Soy sauce. It might surprise you to not see fish sauce on this list, and while you certainly can add fish sauce instead, since this dish has its roots in Chinese Muslim cuisine, soy sauce is commonly used.
    • Sugar, granulated is fine, but you can also use palm sugar if you've got some.
    • Flat fresh egg noodles, also known as wonton noodles and can be bought fresh in the refrigerated section at the Asian store.
    • Thin fresh egg noodles for deep frying, optional, you can also just deep fry the flat egg noodles, but I do think the thin ones are prettier.
    • Chopped cilantro and/or green onions for garnish, optional

    Condiments for Khao Soi

    These four condiments are iconic and khao soi it is not complete without them! This dish is rich, and these condiments provide the acidity, freshness and heat that brings balance.

    • Lime wedges
    • Chopped shallots, or red onion
    • Sour pickled mustard greens, chopped. You can buy these in clear plastic bags at many Asian grocery stores. If you don't have access to this, you can substitute another sour pickle such as sauerkraut.
    • Fried chili flakes. This is optional for those who want to add some heat to their bowl, and it's made simply by sauteing some chili flakes in oil. Dry roasted chili flakes are also fine in my books if you want to simplify.
    cock brand pickled mustard greens
    Pickled mustard greens used for khao soi adds crunch and acidity that brings balance to this rich noodle soup. Image from Southchinaseas.ca

    How to Make Khao Soi

    Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success. Note that the curry paste making tutorial is in a separate video: khao soi curry paste video.

    For the Curry Paste

    1. Remove the seeds from the black cardamom pods and place the seeds into a medium dry skillet. Add the coriander seeds and toast over high heat, moving them constantly, until the coriander seeds darken slightly. Set aside.
    2. In the same skillet over high heat, place the ginger, shallots and turmeric slices down and let them sear until they're slightly charred. Then flip and char the other side and remove from the pan. You can further chop the ginger pieces to make them a little easier to grind in the mortar and pestle.
    3. If using a coffee grinder for the dry ingredients, grind the toasted black cardamom and coriander seeds into a powder, remove and set aside. Grind the dried chilies into a powder. Then, in a mortar and pestle, pound the ginger, shallots, and turmeric into a fine paste, then add the dry spices and pound to a fine paste.
    4. If using a mortar and pestle for the dry ingredients, grind the black cardamom and coriander into a powder, remove them, then add the rehydrated chilies and the coarse salt and grind until the chilies are fine. Add the ginger, shallots, and turmeric and pound into a fine paste. Add the dry spices and pound to mix.

    For the broth

    1. In a pot, add a little bit of vegetable oil and saute the curry paste over medium high heat for about 30 seconds.
    2. Add ½ cup of the coconut milk and cook, stirring constantly, until the coconut milk dries up and the paste becomes thick. For certain types of coconut milk, the coconut oil should also start to separate from the paste at this point. If this doesn't happen after the paste has become very thick, that's okay.
    3. Add the chicken and toss to coat in the curry paste. Add the remaining coconut milk, water, and most of the seasonings, reserving some for final adjustment. If using the semi-homemade curry paste, crush the black cardamom pods just until they are open and add them into the broth to infuse.
    4. Bring to a boil and then turn down to a simmer and let the chicken braise for 20-30 minutes until the chicken is fork tender. If using drumsticks, it will take about 40 mins.
    5. Once the chicken is done, taste and adjust seasoning, adding more water or coconut milk if necessary (you can choose to add more coconut milk if you prefer a richer broth).

    FOR THE CRISPY FRIED NOODLES

    Remember to fry a small amount of noodles at a time as they will expand A LOT.

    1. Cut the noodles a few times so they are about 4 inches long.
    2. Heat about 1" of frying oil in a wide pot or wok to 350F. 
    3. Add a small handful of noodles into the oil and press the noodles down slightly as they fry. Once the bubbling start to slow down, flip the noodles over and fry until the bubbling stops. (No bubbling means noodles are crispy.) Remove the noodles and let drain on paper towel. This takes just a few seconds per batch.

    For the fried CHILI FLAKES

    1. Add chili flakes and oil to a small pot or skillet. There should be enough oil that the chili flakes look like wet sand, but not swimming in oil. 
    2. Turn the heat on medium low and keep stirring until the chilies start to darken and smell smoky. Transfer into a small bowl immediately to stop the cooking.

    ASSEMBLY

    1. Blanch the egg noodles in boiling water for about 1 minute or until the noodles are cooked through. (I recommend cooking one portion of noodles at a time as it is a royal pain to separate a large clump of cooked noodles into portions.)
    2. Drain well and transfer into a serving bowl.
    3. Pour the soup over the noodles. Place some chicken on top and top with the crunchy noodles. Serve with a lime wedge, shallots, pickled mustard greens, and fried chilies. You can also sprinkle some chopped cilantro and/or green onions for extra garnish.

    Frequently Asked Questions

    How can I make khao soi in advance?

    You can make the broth in advance and it'll keep in the fridge for a week. The crispy noodles can also be stored in an airtight container for a week or longer. All the condiments can be prepped in advance. The fresh noodles for the soup should be cooked the day-of for best texture.

    Can I make this recipe using boneless chicken?

    Yes. I encourage you to use dark meat, cut into chunky pieces, then let them braise in the broth. I would then use chicken stock (unsalted) instead of water to make up for the lack of bones. I don't recommend using chicken breast for this. 

    Are there no vegetables in this dish?

    No. Traditional khao soi doesn't come with vegetables, so don't go around adding bean sprouts or bok choy to this. (Kidding, do whatever you want!)

    Print
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    a bowl of khao soi with shallots, lime wedge, cilantro and fried chilies garnish

    Khao Soi: Northern Thai Curry Noodle Soup

    ★★★★★ 5 from 4 reviews
    • Author: Pailin Chongchitnant
    • Prep Time: 40 mins
    • Cook Time: 45 mins
    • Total Time: 1 hour 25 minutes
    • Yield: 3 servings
    Print Recipe
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    Description

    Khao soi ข้าวซอย is a northern Thai noodle soup with egg noodles served in a coconut milk based curry broth and topped with crispy deep fried noodles. It's a dish that will impress!


    Ingredients

    For the Curry Paste (makes enough for 2 batches of curry):

    • 20 g (0.75 oz) mild dried chilies such as guajillo or puya (see note 1) 
    • 1 tsp coarse salt
    • 10 slices ginger
    • 8 thin slices fresh turmeric or ½ tsp ground turmeric
    • ½ cup chopped shallots
    • 1.5 Tbsp coriander seeds
    • 3 pods black cardamom

    For the Noodle Soup

    • ½ recipe of the curry paste above
    • 1 cup (250 ml) coconut milk
    • 1 lb (450 lb) chicken drumettes or drumsticks
    • 2.5 - 3 cups water
    • 2.5 Tbsp (37.5 ml) soy sauce
    • 2.5 tsp (12.5 ml) sugar
    • 9 oz (250 g) flat fresh egg noodles (also known as wonton noodles)
    • 3 oz (90 g) thin egg noodles for deep frying (you can also use the flat egg noodles)
    • Chopped cilantro and/or green onions for garnish, optional

    Condiments

    • 1 lime, cut into wedges
    • ¼ cup (60 ml) chopped shallots
    • ⅓ cup (90 ml) chopped sour pickled mustard greens
    • Fried chili flakes, to taste (instructions below)

    Ingredients and Kitchen Tools I use


    Instructions

    For the Curry Paste

    1. Remove the seeds from the black cardamom pods and place the seeds into a medium dry skillet. Add the coriander seeds and toast over high heat, moving them constantly, until the coriander seeds darken slightly. Set aside.
    2. In the same skillet over high heat, place the ginger, shallots and turmeric slices down and let them sear until they're slightly charred. Then flip and char the other side and remove from the pan. You can further chop the ginger pieces to make them a little easier to grind in the mortar and pestle.
    3. If using a coffee grinder for the dry ingredients, grind the toasted black cardamom and coriander seeds into a powder, remove and set aside. Grind the dried chilies into a powder. Then, in a mortar and pestle, pound the ginger, shallots, and turmeric into a fine paste, then add the dry spices and pound to a fine paste.
    4. If using a mortar and pestle for the dry ingredients, grind the black cardamom and coriander into a powder, remove them, then add the rehydrated chilies and the coarse salt and grind until the chilies are fine. Add the ginger, shallots, and turmeric and pound into a fine paste. Add the dry spices and pound to mix.

    For the Curry Broth

    1. In a medium pot, add about 1 tablespoon of vegetable oil and saute the curry paste over medium high heat for about 30 seconds.
    2. Add ½ cup of the coconut milk and cook, stirring constantly, until the coconut milk dries up and the paste becomes thick. For certain types of coconut milk, the coconut oil should also start to separate from the paste at this point. If this doesn't happen after the paste has become very thick, that's okay.
    3. Add the chicken and toss to coat in the curry paste. Add the remaining coconut milk, water, and most of the seasonings, reserving some for final adjustment. If using the semi-homemade curry paste, crush the black cardamom pods just until they are open and add them into the broth to infuse.
    4. Bring to a boil and then turn down to a simmer and let the chicken braise for 20-30 minutes until the chicken is fork tender. If using drumsticks, it will take about 40 mins. Make the crispy noodles while the chicken in cooking.
    5. Once the chicken is done, taste and adjust seasoning, adding more water or coconut milk if necessary (you can choose to add more coconut milk if you prefer a richer broth).

    For the Crispy Fried Noodles

    Remember to fry a small amount of noodles at a time as they will expand A LOT.

    1. Cut the noodles a few times so they are about 4 inches long.
    2. Heat about 1" of frying oil in a wide pot or wok to 350F. 
    3. Add a small handful of noodles into the oil and press the noodles down slightly as they fry. Once the bubbling start to slow down, flip the noodles over and fry until the bubbling stops. (No bubbling means noodles are crispy.) Remove the noodles and let drain on paper towel. This takes just a few seconds per batch.

    For the Fried Chili Flakes

    1. Add chili flakes and oil to a small pot or skillet. There should be enough oil that the chili flakes look like wet sand, but not swimming in oil. 
    2. Turn the heat on medium low and keep stirring until the chilies start to darken and smell smoky. Transfer into a small bowl immediately to stop the cooking.

    Assembly:

    1. Bring a large pot of water to a full boil on high heat. Meanwhile, separate the noodles into portions if they don't already come in portions.
    2. Once water is boiling, add 1 portion of the egg noodles and stir to loosen them. Cook for just 1 minute and use a wire skimmer to fish them out and place in a serving bowl. Repeat with the remaining portions, waiting for the water to come back to a boil each time.
      (If you don't have too many portions to cook, I recommend cooking one portion of noodles at a time as it is a royal pain to separate a large clump of cooked noodles. If you have a noodle strainer, it makes this very easy.)
    3. Pour the hot curry broth over the noodles and add the chicken to the bowl. Top with a handful of the crunchy noodles. Top with some chopped cilantro and/of green onions if you like and serve immediately with all the condiments.

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    Notes

    1. If you don't have a coffee or spice grinder, you'll need to pound the chilies by hand, in which case you need to cut them into 1" chunks, and soak in water for at least 1 hour to fully to rehydrat

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    1. Wayne

      May 26, 2023 at 5:31 pm

      Fantastic recipes. Never thought I could make something this good. You are the best.

      ★★★★★

      Reply
    2. Phil Taylor

      April 17, 2023 at 8:33 pm

      Where's the video?!?!

      Reply
    3. Kathy Johnson

      September 17, 2022 at 5:22 pm

      I have to try this. I lived in Chiang Mai for a year in 1974 with my folks and one of the best khao soi shops was just down the road from our house. I remember being told that the king used to stop there when he was at the winter palace. But I've never learned to make this dish. I don't remember the pickled vegetables but there were chilies on the tables & the crispy noodles on top and I couldn't imagine adding in more heat. Lol

      I don't have access to an Asian market for fresh noodles so I'll have to try this with rice noodles. I do know the rice vermicelli of up like: crazy. But my recollection is the soft noodles were rice but the crispy ones more like puffy thin chow mein or wheat noodles. But then again it was a long time ago when I ate it.

      Reply
    4. Maryam

      May 16, 2022 at 12:24 am

      Hi beautiful lady, whenever I follow your recipe and make Kai soi. Me and my family enjoys very much. It has such a umami flavour, yum. I am grateful for you for uploading this beautiful recipe. Keep doing great work beautiful.

      Reply
    5. Satyavati

      April 09, 2021 at 1:16 pm

      What can I do for the broth to make it vegetarian?

      Reply
      • Jennie Birzins

        May 07, 2021 at 4:18 pm

        Pai. I lived in Samui for 5 years and a friend from Chiang Mai introduced me to Khao soi. I live in Mexico now and there is no good Thai food. Anyway, I made your recipe (with a couple little tweeks) and it was amazing. I also made my egg noodles from scratch and followed it up with homemade mango ice cream. Yum. Thanks. Love your shows.

        Reply
    6. Eva

      February 24, 2021 at 10:16 pm

      Made this tonight and it was fantastic! I did the paste yesterday (straightforward and simple, though it made me wish for a larger mortar and pestle!). I substituted rice noodles as that’s what I had—now I know that’s how this dish was originally made—and they were perfect, both in the soup and fried on top. I used the legs from a whole chicken rather than wings. I’m delighted with how this turned out and I’m really looking forward to the leftovers. Thanks, Pailin!

      ★★★★★

      Reply
    7. An

      January 21, 2021 at 12:41 pm

      Can’t wait to try this recipe. Have you tried the Indian / Burmese version too? It’s delicious and quite different.

      ★★★★★

      Reply
    8. Stephen Chan

      December 11, 2020 at 10:38 am

      I love curry, so Kao Soi naturally becomes one of my favourite Thai noodle soups. I've made this to treat friends and got all the compliments. A bit of work, but all worth it.

      ★★★★★

      Reply

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