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Khao soi soup served
Creamy Northern Thai coconut curry soup topped with crispy egg noodles

Khao soi (Northern Thai curry noodle soup)

Author: Flavelo
Recipes Main Courses Soups
Chiang Mai's iconic dish, uniting Burmese curry spices with the creaminess of Thai coconut milk and Chinese egg noodles. Its speciality is the play of textures: soft, boiled noodles in the soup, and crispy fried noodles on top. Not a simple soup, but a complete cavalcade of flavours: sour (lime), spicy (curry), salty (fish sauce), and sweet (coconut).
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Large saucepan or wok
  • Frying pan for frying noodles
  • Sieve

Allergen Information

⚠️ Fish
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Heat a little oil in the saucepan, throw in the curry paste, and fry for 1-2 minutes until fragrant.

Tip: Frying the spice paste 'wakes up' the aromas and dissolves the essential oils.
2 ✓

Pour in the thick part of the coconut milk (or half), and boil until the oil starts to separate. Then add the chicken and toss.

Tip: Fat-soluble flavours penetrate the meat this way.
3 ✓

Pour in the stock and the remaining coconut milk. Season with fish sauce, sugar, ginger. Cook for 15 minutes.

Tip: Balancing flavours (tasting) is paramount: it should be salty and sweet at the same time.
4 ✓

Boil the noodles, BUT put a handful aside raw.

5 ✓

Fry the reserved noodles in hot oil until golden brown and crispy. Drain.

Tip: This 'topping' gives the crunchy texture to the soup.
6 ✓

Serving: noodles at the bottom of the bowl, soup and meat on top, crispy noodles on top of that. Lime, coriander, and onion on the side.

Tip: The juice of the cold lime refreshes the hot soup.

Recipe FAQ

The coconut milk split (oil separated).
This is not a mistake in Thai cuisine, but a goal! The oil layer floating on the 'broken' coconut milk carries the flavours and protects the dish from cooling.
I don't have yellow curry paste.
Use red, and mix in 1 teaspoon of turmeric and curry powder.

Ingredients

  • 500 g Chicken thigh fillets (diced)
  • 400 ml Coconut milk (full fat)
  • 50 g Yellow curry paste
  • 500 ml Chicken stock
  • 250 g Fresh egg noodles (or dried)
  • 1 head Onion (finely chopped)
  • 3 cloves Garlic
  • 20 g Ginger
  • 2 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 1 bunch Fresh coriander
  • 1 pc Lime
  • 1 dl Oil (for frying)