Northern Thai coconut curry noodle soup with chicken — soft and crispy noodles, rich golden broth.
Khao Soi is the soul of Northern Thai cuisine, originating in Chiang Mai. Egg noodles swim in a rich golden coconut curry broth, topped with crispy fried noodles, shallots, lime, and pickled mustard greens. The contrast of soft and crispy textures, plus the warming spices, makes it utterly addictive.
Serves 4
Heat oil to 180°C. Drop a small handful of noodles in — they puff up immediately. Fry 30 seconds, drain on paper towels. Set aside.
Heat 2 tbsp oil. Add curry paste and cook 2 minutes until fragrant.
Add chicken thighs and brown lightly.
Add coconut milk and chicken stock. Bring to simmer.
Cover and simmer 30 minutes until chicken is very tender.
Stir in fish sauce, palm sugar, and soy sauce. Taste and adjust.
Cook fresh egg noodles per package, drain.
Place noodles in bowls. Top with chicken and curry sauce. Garnish with crispy noodles, shallots, mustard greens, lime, and cilantro.
Crispy noodle topping is essential — it provides textural contrast.
Pickled mustard greens cut through the richness.
Use beef or tofu instead of chicken.
Make spicier with extra chilies.
Keep noodles, broth, and toppings separate. Combine when serving.
Khao Soi has roots in Burmese cuisine but became distinctly Northern Thai. It reflects Chiang Mai's location at historic trade routes.
Use Thai red curry paste plus 1 tsp turmeric and 1/2 tsp curry powder.
Per serving (500g / 17.6 oz) · 4 servings total
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