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Khao Soi served
Spicy Thai Khao Soi curry soup with egg noodles

Thai khao soi

Author: Flavelo
Recipes Soups
Khao Soi is the king of Chiang Mai streets: a creamy, curried noodle soup that is all about the play of textures. The secret is the 'double noodle': the same egg noodle goes in boiled (softness) and on top fried in oil (crispiness). This contrast makes it unforgettable.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Large pot for the soup
  • Deep pan or wok for frying noodles
  • Slotted spoon
  • Long tweezers

Allergen Information

⚠️ Fish (fish sauce)
⚠️ Cereals containing gluten (noodles)
⚠️ Eggs (noodles)
⚠️ Crustaceans (in curry paste)

Instructions

1 ✓

Take a handful of noodles from the pack. Heat oil in a pan until moderately hot and fry this batch of noodles until golden brown and crispy. Remove to kitchen paper.

Tip: If noodles are fresh/wet, let them dry in the air a little first so the oil doesn't spit. This will be the 'crown' on top of the dish.
2 ✓

For the soup, heat 2 tablespoons of coconut milk (from the thick part) in a pot until the oil separates (or heat 1 tbsp oil). Add the curry paste and fry for 1-2 minutes until darker and very fragrant.

Tip: 'Frying' the paste deepens the flavours and removes the raw spice taste.
3 ✓

Add the chicken pieces, crushed garlic, and ginger. Toss in the paste until the meat turns white.

Tip: This way the spices penetrate directly into the meat fibres.
4 ✓

Pour in the remaining coconut milk and the stock. Season with fish sauce and sugar. Cook over medium heat for 15-20 minutes until the chicken is tender and a thin layer of oil floats on top of the soup.

Tip: That reddish oil layer on top is the soul of the curry, don't skim it off! It carries the flavours.
5 ✓

Meanwhile, in another pot, cook the remaining noodles in salted water, then drain and divide into 4 deep bowls.

Tip: Do not overcook, as they will soften further in the hot soup.
6 ✓

Ladle the hot soup and meat over the noodles. Top with the crispy fried noodles.

Tip: Serve immediately with garnishes: red onion, lime, coriander, chilli oil in small bowls.

Recipe FAQ

What if I don't have red curry paste?
You can use yellow too, but the flavour character will be different. It's worth getting the real thing from an Asian shop.
The crispy noodles get soggy quickly in the soup.
That's why you should add them on top right at the table before serving!
It's too spicy.
Add more coconut milk or a little sugar, these dampen the capsaicin.

Ingredients

  • 400 ml Full fat coconut milk
  • 500 g Chicken thigh fillets (boneless, cut into bite-sized pieces)
  • 400 g Fresh egg noodles (or dried flat Chinese noodles)
  • 3 tbsp Red curry paste
  • 500 ml Chicken stock
  • 3 cloves Garlic (crushed)
  • 1 tbsp Fresh ginger (grated)
  • 3 tbsp Fish sauce
  • 1 tbsp Palm sugar (or brown sugar)
  • 2 pcs Limes (cut into wedges)
  • 1 bunch Fresh coriander
  • 1 tsp Chilli oil or flakes
  • 1 head Red onion (finely chopped, for serving)
  • 3 dl Oil (for frying noodles)