Khao Soi Recipe (Authentic Northern Thai Coconut Curry Noodles)

Craving a cozy khao soi recipe that’s creamy, comforting, and full of curry flavor? This is your answer! Made with tender chicken, soft egg noodles, and a golden coconut curry broth infused with Thai spices, this bowl delivers a soul-warming hug in every bite!

What Is Khao Soi?

Khao soi is a beloved Northern Thai coconut curry noodle soup made with a fragrant curry paste full of dried chilies, turmeric, shallots, coriander, garlic, and ginger. Soft egg noodles soak in the cozy broth, while crispy fried egg noodles sit on top, one of my all-time favorite texture combos!

Fun fact: Khao soi actually has roots in the old Lanna Kingdom of Northern Thailand and along trade routes connecting Thailand, Myanmar (Burma), and Yunnan, China.

Many believe it was inspired by Burmese and Chinese Muslim noodle dishes brought into Chiang Mai by traders.

Over time, Northern Thai cooks made it their own by adding coconut milk, turmeric, and the crispy fried noodles on top. So the khao soi recipe we know today is this beautiful fusion of Burmese spices, Chinese-style noodles, and Northern Thai creativity all in one golden beautiful bowl!

You’ll find khao soi everywhere in Northern Thailand, from street stalls where aunties stir big pots of curry broth all day to fancy restaurants in downtown Chiang Mai.

It’s creamy, warm, bright, and one of those dishes people dream about long after they’ve left Thailand and is becoming a top Thai dish in America!

If you love khao soi, you’ll probably also love Yellow Curry Noodle Soup, another cozy Thai curry-based noodle soup with rich red and yellow curry flavors, Sukhothai Noodle Soup, which is Thai Hubby’s all-time favorite, and Tom Yum Soup Noodles with Tom Yum Paste, a bright, tangy option that makes an easy one-bowl weeknight dinner.

Why You’ll Love This Khao Soi Recipe

• Authentic Northern Thai flavors taught to you by a Thai cooking class instructor, aka me Sherri!
• Creamy and cozy comfort food perfect for chilly nights
• Easy to customize with all your favorite toppings

Khao Soi Recipe Ingredients You’ll Need

Khao Soi Paste

3–4 large mild dried chilies like guajillo (what I usually use because they’re easy to find), puya, or spur chiles – These add that beautiful red-gold color and a mellow chili flavor without overwhelming heat, which is classic for khao soi.
2–4 dried Thai chili peppers – Khao soi isn’t usually very spicy, but if you like it spicy, you can add more chilies. These bring smoky, fiery depth.
2 tbsp coriander seeds – Earthy and citrusy; ties the whole spice blend together.
1 tbsp ground turmeric – Gives the broth its signature golden glow and cozy warmth.
1 tsp curry powder – Adds familiar roundness and complements the turmeric.
1 tsp coarse sea salt – Helps break down the ingredients when using a mortar and pestle; feel free to add it if you’re using a mini chopper or immersion blender.
2 medium shallots, halved – Bring sweetness and savory warmth to the paste.
10 garlic cloves – Build rich Thai aroma and flavor.
1 (2-inch) piece ginger, peeled and sliced – Brightens the broth and balances coconut richness.
1/4 cup chopped cilantro stems – Flavor-packed stems that add earthy, herbal depth.

Soup

2 tbsp coconut oil – Helps the paste sauté deeply so it releases all its fragrance.
1 13.5 oz can coconut milk – The creamy heart of khao soi. We use one can because Thai Hubby likes his broth a little lighter, but if you love an extra-creamy khao soi, add a second can and reduce the broth to 2 cups.
4 cups chicken broth – Thins the coconut milk and creates a savory base.
2 lb chicken thighs or breast, thinly sliced – Tender and juicy, and they soak up the curry beautifully.
3 tbsp or more fish sauce – Adds salty umami depth; adjust to your taste.
1 tbsp palm sugar or brown sugar – Balances spice and salt with soft sweetness.
1 lb Chinese fresh egg noodles, divided with 2 handfuls taken out for the crispy fried noodle topping – Most for serving soft in the soup, and two small handfuls for frying to make the crispy topping.
2–3 cups neutral frying oil – Enough to create a couple inches of oil in your pot for frying the crispy noodles.

Toppings

1 cup chopped cilantro – Bright, fresh, and herbal.
1/2 cup thinly sliced shallots or red onions – Add classic Thai crunch and aroma.
1–2 limes, quartered – A squeeze wakes up all the cozy curry flavors.
1/2 cup pickled mustard greens (optional) – A tangy, salty, slightly funky vegetable common in Northern Thai cooking. I can’t always find them where we live, but if you can use them!
Chili oil or Thai dried chili flakes, to taste (optional) – Adds Thai-style warmth and spice.

How to Make Khao Soi

Step 1: Make the khao soi paste

Toast the 2 tbsp coriander seeds in a dry skillet over low heat until they start to smell amazing.

Add the 3–4 mild dried chilies, 2–4 dried Thai chilies, and toasted coriander seeds to a spice grinder and pulse until they become a powder. I like to add my other spices here too so they are all blended together: the 1 tbsp ground turmeric and 1 tsp curry powder.

In a stone mortar and pestle, mini chopper, or with an immersion blender, pound or blend the 1 tsp coarse sea salt, 2 medium shallots, 10 garlic cloves, 1 (2-inch) piece of ginger, and 1/4 cup chopped cilantro stems until they form a paste. Add in the ground spices and mix it all together.

Step 2: Fry the paste

Heat 2 tbsp coconut oil in a heavy pot over medium heat. Add the curry paste and stir for 4–6 minutes until darker and fragrant.

Step 3: Build the broth

Add 1 can coconut milk and 4 cups chicken broth. Bring to a gentle boil.

Step 4: Cook the chicken

Add the 2 lb chicken thighs or breast, reduce heat, and simmer until tender, 20–25 minutes. Once the chicken is cooked through, season the soup with fish sauce and palm sugar to taste.

Step 5: Cook your noodles

Cook the 1lb fresh egg noodles with 2 handfuls taken out for the crispy fried noodle topping according to the package.

Step 6: Fry your noodles

Cut two small handfuls of the fresh egg noodles into 4–5 inch pieces.

Heat 2–3 cups of frying oil in a wok or deep pan over medium-high heat. When the oil reaches 350°F, or when a chopstick dipped in the oil releases bubbles right away, you’re ready to fry. Turn the heat to medium low.

Add a small handful of noodles to the oil. They will expand quickly, so don’t overcrowd the pan. Frying goes fast, so stay alert! The noodles are ready when they turn golden brown and the bubbling slows way down. If they’re browning too fast while still bubbling like crazy, your heat is too high. If only one side is crisping, gently flip them so both sides fry evenly.

Once golden and crispy, remove the noodles and drain on a paper towel–lined plate.

Step 7: Assemble your bowl

Place the soft egg noodles in bowls, pour the khao soi curry broth over them, and top with cilantro, fresh shallots, lime, chili oil or chili flakes, and your crispy fried egg noodles.

Additions and Substitutions

• Coriander seeds substitute: 1 tbsp coriander powder
• Chicken breast or thigh substitute: Chicken legs are traditionally served in khao soi in Thailand. You can also try pork tenderloin, beef, mushrooms, tofu, etc.
• Coconut milk substitute: Heavy cream or milk
• Fish sauce substitute: Soy sauce + vinegar + pinch of salt or coconut aminos
• Fresh egg noodle substitute: Rice noodles, ramen, or glass noodles
• Crispy egg noodle topping substitute: Crispy chow mein noodles
• Cilantro substitute: Green onions
• Dried chili substitute: Korean red chili flakes
• Fresh ginger substitute: 2 tsp. of ginger paste or 1 tsp. ginger powder
• Extra creamy khao soi: We use one can of coconut milk because Thai Hubby likes his broth a little lighter, but if you love an extra-creamy khao soi, add a second can and reduce the broth to 2 cups.

Weeknight Dinner Prep Tips

• Make the paste ahead — Prep the khao soi paste earlier in the day or even on the weekend. It keeps great in the fridge for 3–4 days or 3 to 4 months in the freezer.
• Shortcut the spices — Use 1 tbsp coriander powder instead of whole toasted seeds to save time.
• Use ginger paste and garlic paste— Instead of peeling and slicing ginger, use ginger paste and/or garlic paste for an easy swap. You can usually find them in the produce aisle of most grocery stores.
• Skip frying your own crispy noodles — Use store-bought chow mein noodles or crispy wonton strips if you don’t want to fry your own.
• Prep toppings ahead — Chop cilantro, slice shallots, and cut lime wedges earlier in the day and store them in airtight containers.
• Cook noodles ahead (but rinse!) — You can cook your soft noodles ahead of time and rinse with cold water, then rewarm them with a quick dunk in hot water.
• Make it a freezer-friendly recipe — The broth (without noodles) freezes beautifully, so double it on the weekend and freeze half for an easy weeknight win. Or even just freeze the paste.

Behind the Khao Soi Recipe

When I first lived in Thailand almost two decades ago, khao soi wasn’t everywhere like it is today. It mostly stayed in the northern region around Chiang Mai, which is so normal in Thailand, regional dishes stay regional. Unlike in America, where you can find most foods almost anywhere, in Thailand some dishes only show up in the area they were born, and nowhere else.

But now? Khao soi has spread far beyond Chiang Mai. I even see it popping up all over the U.S., and honestly, it feels like it’s slowly becoming as beloved as Pad Thai!

This past summer we spent three weeks in Chiang Mai, the birthplace of khao soi, and I had so many unforgettable bowls that helped inspire this khao soi recipe.

One of my favorites was at a tiny noodle stall the locals recommended that we visited with the missions team we were leading from church. We ordered a whole feasting table of khao soi to introduce our American friends to it, and even the picky eaters fell in love at first bite!

When I came back to the States and tried making it at home, I quickly remembered why it’s usually served in shops with giant pots simmering all day, it can be a bit time intensive.

So now, when I’m making my khao soi recipe, I prep the toppings and paste earlier in the day, or on the weekend, so assembling dinner feels fun and laid back, even on a busy weeknight.

This dish connects me back to Thailand, to our family there, and to the flavors that feel like home. I hope it brings that same warmth and comfort into your kitchen too!

Khao Soi Recipe Frequently Asked Questions

Want more cozy Thai recipes to warm you up?

• Massaman Curry Paste – A warm, comforting spice blend perfect for cozy meals.
• 35 Popular Thai Dishes – Your guide to Thailand’s most loved dishes, from noodles to curries.
• Quick Thai Salmon Red Curry – Creamy, comforting, and perfect for weeknights.

And if you want to learn how to make  in person, come join one of my Thai cooking classes in Boone, NC!

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If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!

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