Lunch

Khao Soi

Name: Khao Soi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 2 tbsp red curry paste; 1 tsp turmeric powder; 400 ml coconut milk; 2 cups chicken stock; 500 g chicken thighs (bone-in, skinless); 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp palm sugar (or brown sugar); 300 g fresh egg noodles; 1 cup crispy fried egg noodles (for topping); ½ cup pickled mustard greens, chopped; ¼ cup shallots, thinly sliced; 1 lime, cut into wedges; 2 tbsp chili oil; Fresh cilantro, for garnish

Bysarra August 21, 2025

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Short Description

Khao Soi is a beloved Northern Thai coconut curry noodle soup. It features tender egg noodles in a rich, fragrant curry broth, topped with crispy fried noodles and served with traditional garnishes such as pickled mustard greens, shallots, lime wedges, and fresh herbs. Its roots trace back to culinary influences from neighboring Myanmar and China, making it a dish with both history and comfort in every bowl.

Why You’ll Love This Recipe

Comforting yet exotic: A fragrant coconut curry broth that soothes and excites at the same time.
Perfect contrast in textures: Silky egg noodles balanced with crunchy fried noodles.
Balanced flavors: Creamy coconut, warm spices, tangy lime, and pickled greens create harmony.
A cultural journey: Each bowl carries stories of migration, fusion, and tradition.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Egg noodles (fresh or dried), plus some for frying
Coconut milk (full-fat preferred)
Curry paste (Khao Soi curry paste, or red curry paste with turmeric and spices)
Protein: chicken thighs or drumsticks, tofu, or shrimp
Aromatics: shallots, garlic, ginger or galangal, lemongrass
Seasonings: soy sauce, fish sauce (optional), palm sugar or brown sugar
Broth (chicken or vegetable)
Garnishes: pickled mustard greens, lime wedges, fried shallots, cilantro or Thai basil, crispy fried noodles

directions

Sauté the aromatics (shallots, garlic, ginger, lemongrass) in oil until fragrant.
Stir in curry paste, turmeric, and curry powder. Cook until the paste darkens and releases its aroma.
Add coconut milk and broth; bring to a gentle simmer. Season with soy sauce, fish sauce, and sugar.
Add the chicken (or chosen protein) and simmer until tender. Shred or keep in pieces.
Cook the noodles according to the package instructions; drain and set aside.
Fry a small handful of noodles in hot oil until golden and crisp; drain on paper towels.
To serve, divide noodles among bowls, ladle over hot curry broth, and top with crispy noodles, pickled greens, shallots, herbs, and lime wedges.

Servings and timing

Servings: 4
Prep time: 20–30 minutes
Cook time: 40–60 minutes
Total time: about 1 hour 15 minutes

Variations

Protein swap: Use shrimp, beef, or tofu instead of chicken.
Vegetarian or vegan: Replace meat with tofu or vegetables, use vegetable broth, and a vegan fish sauce substitute.
Faster version: Use store-bought red curry paste with added turmeric for a quick shortcut.
Slow cooker option: Cook curry broth and protein on high for 4 hours or low for 7–8 hours, then add fresh noodles before serving.
Homemade curry paste: Blend dried chilies, turmeric, garlic, shallots, ginger, coriander, and cardamom for authentic flavor.

storage/reheating

Store the curry broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheat curry gently on the stovetop, adding a little broth or coconut milk if it thickens too much.
Noodles can be reheated in hot water briefly or microwaved with a splash of water.
Garnishes such as lime and crispy noodles should be added fresh when serving.

FAQs

1. What is the origin of Khao Soi?

It originated in Northern Thailand with influences from Burmese and Chinese Muslim traders.

2. Can I use dried noodles instead of fresh?

Yes, dried egg noodles work well, though fresh noodles offer a more authentic texture.

3. What proteins work best?

Chicken is traditional, but shrimp, beef, or tofu are great alternatives.

4. Do I need to make the curry paste from scratch?

No, store-bought curry paste with turmeric can be used as a quick option.

5. Can this be made in a slow cooker?

Yes, simmer the broth and protein in a slow cooker, then add noodles when serving.

6. How do I make the crispy noodle topping?

Deep-fry a small handful of egg noodles in hot oil until golden and crunchy.

7. How can I adjust the spice level?

Add more curry paste or chilies for heat, or use extra coconut milk for a milder broth.

8. What are the traditional garnishes?

Pickled mustard greens, fresh lime wedges, cilantro, shallots, and crispy fried noodles.

9. Can I prepare parts of this dish in advance?

Yes, the curry broth can be made ahead and stored in the fridge; assemble with fresh noodles and toppings when ready.

10. How long does the dish keep once assembled?

It is best eaten immediately, as the crispy noodles lose texture if left sitting in the broth.

Conclusion

Khao Soi is more than just a soup—it is a cultural expression of flavor and comfort. With its fragrant coconut curry, soft noodles, and crispy toppings, it creates a perfect harmony of textures and tastes. Whether you prepare it traditionally or with modern shortcuts, this dish is sure to impress and satisfy every craving for something warm, rich, and deeply comforting.

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