What are the ingredients of Khao Soi?

A curry paste made with dried chilies, turmeric, coriander, garlic, shallots, and ginger, simmered with coconut milk, chicken broth, chicken thighs, fresh egg noodles, and topped with crispy fried egg noodles and fresh herbs.

Is Khao Soi just yellow curry?

No, khao soi isn’t the same as yellow curry. It has turmeric like yellow curry, but the flavor comes from a unique Northern Thai curry paste that includes dried chilies, spices, and aromatics. It’s creamier, lighter, and has its own special balance of warm spices and coconut milk.

What broth is used in Khao Soi?

A coconut milk broth thinned with chicken broth, simmered with the curry paste until golden and fragrant.

What is the crispy stuff on Khao Soi?

Crispy fried egg noodles, the classic topping that adds crunch.

It's not known for being spicy, but you can add more dried Thai chilies to the paste or sprinkle chili oil or dried chili flakes on top if you like spicy.

Can I make it vegetarian?

Yes, use mushrooms or tofu and vegetable broth, and skip the fish sauce and use soy sauce instead or coconut aminos.

Khao Soi Recipe (Authentic Northern Thai Coconut Curry Noodles)

Name: Khao Soi Recipe (Authentic Northern Thai Coconut Curry Noodles)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: Khao Soi Paste; 3–4 large mild dried chilies like guajillo 2–4 dried Thai chili peppers 2 tbsp coriander seeds1 tbsp ground turmeric1 tsp curry powder1 tsp coarse sea salt2 medium shallots, halved10 garlic cloves1 (2-inch) piece ginger, peeled and sliced1/4 cup chopped cilantro stems; Soup; 2 tbsp coconut oil1 13.5 oz can coconut milk 4 cups chicken broth2 lb chicken thighs or breast, thinly sliced3 tbsp or more fish sauce 1 tbsp palm sugar or brown sugar1 lb Chinese fresh egg noodles, divided (remove 2 small handfuls for frying)2–3 cups neutral frying oil; Toppings; 1 cup chopped cilantro1/2 cup thinly sliced shallots or red onions1–2 limes, quartered1/2 cup pickled mustard greens (optional)Chili oil or Thai dried chili flakes to taste (optional)

Description

Who can resist Khao Soi with Chicken? Cozy egg noodles, creamy coconut milk broth dyed a bright, happy yellow from the turmeric, plus FRIED noodles sprinkled on top? Coziness and happiness all in one bowl!

Ingredients

Scale

Khao Soi Paste

3–4 large mild dried chilies like guajillo
2–4 dried Thai chili peppers
2 tbsp coriander seeds
1 tbsp ground turmeric
1 tsp curry powder
1 tsp coarse sea salt
2 medium shallots, halved
10 garlic cloves
1 (2-inch) piece ginger, peeled and sliced
1/4 cup chopped cilantro stems

Soup

2 tbsp coconut oil
1 13.5 oz can coconut milk
4 cups chicken broth
2 lb chicken thighs or breast, thinly sliced
3 tbsp or more fish sauce
1 tbsp palm sugar or brown sugar
1 lb Chinese fresh egg noodles, divided (remove 2 small handfuls for frying)
2–3 cups neutral frying oil

Toppings

1 cup chopped cilantro
1/2 cup thinly sliced shallots or red onions
1–2 limes, quartered
1/2 cup pickled mustard greens (optional)
Chili oil or Thai dried chili flakes to taste (optional)

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Instructions

Step 1: Make the khao soi paste

Toast the 2 tbsp coriander seeds in a dry skillet over low heat until fragrant.
Add the 3–4 mild dried chilies, 2–4 dried Thai chilies, and toasted coriander seeds to a spice grinder and grind into a powder. Add the 1 tbsp ground turmeric and 1 tsp curry powder so everything blends evenly.

Using a mortar and pestle, mini chopper, or immersion blender, pound the 1 tsp coarse sea salt, 2 medium shallots, 10 garlic cloves, 1 (2-inch) piece ginger, and 1/4 cup chopped cilantro stems into a paste. Add the ground spices and mix well.

Step 2: Fry the paste

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

Step 3: Build the broth

Add 1 can unsweetened 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, about 20–25 minutes. Season the broth with fish sauce and palm sugar to taste.

Step 5: Cook your noodles

Cook the soft portion of the 1 lb Chinese egg noodles according to package directions.

Step 6: Fry your crispy noodles

Cut the two reserved small handfuls of egg noodles into 4–5 inch pieces.
Heat 2–3 cups frying oil in a wok or deep pan over medium-high heat until it reaches 350°F (or a chopstick dipped in the oil bubbles immediately).

Add a small handful of noodles. They will expand quickly, so don’t overcrowd the pan. Fry until golden and the bubbling slows way down. Flip if needed so both sides crisp evenly.
Remove and drain on a paper towel–lined plate.

Step 7: Assemble your bowl

Divide the soft egg noodles among bowls. Ladle the curry broth and chicken over top.
Finish with cilantro, fresh shallots, lime, chili oil or chili flakes, and your crispy fried egg noodles.

Notes

Additions and Substitutions

Coriander seeds substitute: 1 tbsp coriander powder
Chicken substitute: Chicken legs are traditionally served in khao soi in Thailand. You can also use pork tenderloin, beef, mushrooms, tofu, or other proteins you enjoy.
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 lighter, but if you prefer extra-creamy khao soi, you can 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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Soup
Method: Soup
Cuisine: Thai