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A bowl of Khao Soi with rich curry broth, noodles, lime wedges, and garnished with crispy shallots and fresh cilantro

Homemade Khao Soi Recipe

Khao Soi is a rich and aromatic Northern Thai coconut curry noodle dish featuring tender chicken, creamy coconut milk, and warm spices. It is served with fresh egg noodles, crispy fried noodles, and garnished with lime, red onion, cilantro, and pickled mustard greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

Curry:
  • 1 tbsp vegetable oil
  • 2 tbsp red curry paste
  • 1 tsp turmeric powder
  • 400 ml (1 can) coconut milk
  • 2 cups chicken stock
  • 2 chicken thighs bone-in, skinless
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
Noodles:
  • 400 g fresh egg noodles or dried egg noodles
  • 1 cup vegetable oil for frying crispy noodles
Garnish:
  • Crispy fried noodles from above
  • Fresh cilantro leaves
  • Lime wedges
  • Sliced red onion
  • Pickled mustard greens

Equipment

  • Large pot or wok
  • Medium saucepan
  • Cutting board
  • Knife
  • Ladle
  • Tongs
  • Measuring cups and spoons
  • Blender or mortar and pestle optional for homemade curry paste

Method
 

  1. 1. Prepare the Curry:
    Heat the vegetable oil in a large pot over medium heat.
    Add the red curry paste and turmeric powder. Sauté for 1–2 minutes until fragrant.
    Gradually stir in the coconut milk, mixing well to combine with the curry paste.
    Add the chicken stock, fish sauce, soy sauce, and sugar. Bring the mixture to a gentle boil.
    Add the chicken thighs to the curry. Reduce heat to low, cover, and simmer for 20–25 minutes until the chicken is tender and fully cooked.
    A pot of simmering orange curry with a wooden spoon on a marble countertop
  2. 2. Cook the Noodles:
    Cook the egg noodles according to package instructions. Drain and set aside.
    Reserve a small portion of the noodles for frying (about 1/4 cup).
    A bowl of freshly cooked noodles topped with chopped green onions, ready for Khao Soi preparation
  3. 3. Make Crispy Noodles:
    Heat 1 cup of vegetable oil in a medium saucepan over medium-high heat.
    Fry the reserved noodles until golden and crispy. Remove and drain on paper towels.
    A frying pan on a stove with steaming noodles being cooked, creating a warm and inviting atmosphere
  4. 4. Assemble the Dish:
    Divide the cooked noodles into serving bowls.
    Ladle the chicken curry over the noodles, ensuring each bowl gets a piece of chicken.
    Top with crispy noodles, fresh cilantro, lime wedges, sliced red onion, and pickled mustard greens.
    A bowl of Khao Soi garnished with cilantro, sliced red onions, and green onions on a rustic background

Video

Notes

Nutritional Information (Per Serving):
  • Carbohydrates: 40 g
  • Protein: 20 g
  • Fat: 20 g
Cooking Tips:
  • Customize Spice Levels: Adjust the spiciness by adding more or less red curry paste.
  • Make It Vegetarian: Swap chicken for tofu or vegetables and use vegetable stock instead of chicken stock.
  • Homemade Curry Paste: For a more authentic flavor, consider making your own curry paste with dried chilies, shallots, garlic, galangal, and spices.