Khao Soi — Northern Thai Curry Noodle Soup
Chiang Mai's signature bowl: silky egg noodles in a rich, golden coconut-curry broth, topped with a tangle of crisp fried noodles and tender chicken. You finish it yourself with lime, shallot, pickled mustard greens and chilli — a glorious play of creamy and crunchy, rich and sharp, with Burmese roots and northern Thai soul.
Fry khao soi curry paste in the thick cream of coconut milk until fragrant, then add chicken, the rest of the coconut milk and stock, and season with fish sauce, a little palm sugar and curry powder. Simmer until the chicken is tender. Boil egg noodles for the bowls and deep-fry a handful until crisp for the topping. Ladle the curry over the boiled noodles, top with chicken and the crisp noodles, and serve with lime, shallot, pickled greens and chilli to finish.
- Fry the curry paste in cracked coconut cream first to bloom its aromatics — the key step.
- Top with both soft boiled noodles and a crown of crisp fried noodles — the texture contrast is essential.
- Serve the garnishes (lime, shallot, pickled mustard greens, chilli) on the side; they make the bowl.
Equipment
- Pot or wok
- Small frying pan (for crisp noodles)
- Slotted spoon
재료
Curry
- 400 ml coconut milk, cream on top, unshaken
- 60 g khao soi curry paste, or red curry paste + curry powder
- 500 g chicken legs or thighs
- 300 ml chicken stock
- 30 ml fish sauce
- 15 g palm sugar
- 5 g curry powder / turmeric
Noodles & toppings
- 400 g fresh egg noodles, some reserved to fry crisp
- Oil, for frying the crisp noodles
- Lime wedges, sliced shallot
- Pickled mustard greens (chopped), chilli oil
- Coriander, to garnish
조리법
- 단계01
Spoon the thick coconut cream into a hot pot and simmer until it splits, then fry the khao soi curry paste in it until deeply fragrant, 2–3 minutes.
- 단계02
Add the chicken and turn to coat, then pour in the rest of the coconut milk and the stock. Season with fish sauce, palm sugar and curry powder, and simmer until the chicken is tender, about 20 minutes.
- 단계03
Pull off a handful of the egg noodles and deep-fry in hot oil until golden and crisp. Drain on paper.
- 단계04
Boil the rest of the egg noodles until just tender, drain, and divide among bowls.
- 단계05
Ladle the hot curry and a piece of chicken over each bowl of noodles. Crown with the crisp fried noodles and coriander, and serve with lime, sliced shallot, pickled mustard greens and chilli oil for each person to add.
Make ahead
The coconut-curry base reheats beautifully — make it a day ahead. Boil the noodles, fry the crisp topping and prep the garnishes fresh when serving, so the textures stay distinct.
Storage
The curry keeps 3 days refrigerated and freezes well. Keep the boiled and crisp noodles and the garnishes separate; cook noodles fresh and fry the crisp topping just before serving so it stays crunchy.
Variations
Beef khao soi
Use slow-simmered beef shin instead of chicken for a richer, heartier bowl.
Vegetarian
Use tofu and mushrooms, a vegetarian curry paste, vegetable stock and soy instead of fish sauce.
From-scratch paste
Pound your own paste with dried chillies, shallot, garlic, ginger, coriander root, turmeric and spices for the truest flavour.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
자주 묻는 질문
What is khao soi?
Khao soi is a northern Thai (Chiang Mai) curry noodle soup of egg noodles in a rich coconut-curry broth, topped with crisp fried noodles and usually chicken or beef. It has Burmese and Yunnanese roots and is finished at the table with lime, shallot, pickled mustard greens and chilli.
What's the crispy topping?
A handful of the same egg noodles, deep-fried until golden and crunchy, piled on top of the soft noodles. The contrast of crisp and silky is one of khao soi's defining features — don't skip it.
Where do I find khao soi curry paste?
Look in Thai or Asian grocers, where khao soi paste is sometimes sold ready-made. If you can't find it, use a good red curry paste boosted with curry powder and a little turmeric, or pound your own from dried chillies, shallot, garlic, ginger and spices.
What are the pickled greens for?
Pickled mustard greens (phak dong) add a sour, salty crunch that cuts the richness of the coconut curry. Together with the squeeze of lime, raw shallot and chilli, they're the essential finishing garnishes that balance and brighten each bowl.
Chicken or beef?
Both are traditional. Chicken (often a bone-in leg) is the most common and quicker; beef shin, slowly simmered until tender, makes a richer bowl. Either way, the meat simmers in the coconut curry until meltingly soft.
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