Khao soi

A northern Thai and Lao noodle curry: egg noodles in a rich coconut-curry broth, topped with crispy fried noodles and served with pickled greens and lime.

Khao soi

Khao Soi Northern Thai food ข้าวซอย ผักดอง: Chainwit., CC BY-SA 4.0 (Wikimedia Commons)

Where it comes from

Khao soi is a specialty of northern Thailand and is also enjoyed in neighboring Laos. It pairs a soft bowl of noodles with a crunchy topping, giving two textures in every bite.

Explore the cuisine of Thailand, Laos.

Recipe

Make Khao soi at home

Serves 4Time 1 hour

Ingredients

  • 3 tbsp red curry paste
  • 1 tsp curry powder
  • 1 can (13 oz) coconut milk
  • 2 cups chicken stock
  • 1 lb chicken drumsticks or thighs
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 12 oz fresh egg noodles
  • Oil for frying extra noodles
  • Pickled mustard greens, shallots, lime, chili oil

How it's made

  1. Fry curry paste and curry powder in the thick coconut cream for 2 minutes.
  2. Add chicken, remaining coconut milk, and stock; simmer 30 minutes until tender.
  3. Season with fish sauce and sugar.
  4. Fry a handful of raw noodles in hot oil until golden and crisp; drain.
  5. Boil the remaining noodles until tender and divide among bowls.
  6. Ladle curry and chicken over the noodles and top with crispy noodles.
  7. Serve with pickled greens, shallots, lime, and chili oil.

Variations

  • Beef khao soi
  • Vegetarian khao soi with tofu and mushrooms

Cook’s tip: Make the curry a day ahead; it tastes even better the next day.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Khao Soi Northern Thai food ข้าวซอย ผักดอง: Chainwit., CC BY-SA 4.0 (Wikimedia Commons)