With a creamy, mild, coconut curry base, juicy chicken and combination of tender and crunchy noodles, it only takes one bite of authentic Khao Soi (Chiang Mai) Noodles to understand why this dish has a loyal following both in and outside of Thailand.

If you get me talking about my favorite food memories from the five years we lived in Bangkok, the conversation will eventually land on Khao Soi Noodles. There is something incredibly memorable about this dish that comes from the Northwestern region of Thailand and can be found in many different variations at street stalls throughout Chiang Mai. Do a quick search on YouTube and you’ll find hundreds (thousands?) of travelers trying to track down the “best” Khao Soi Noodles in and around Chiang Mai.

What is Khao Soi?

Khao Soi is a curry noodle soup that comes from the city of Chiang Mai in Northern Thailand. The most common version of the dish is a coconut curry soup with braised chicken. It is usually rich in flavor but not spicy. Egg noodles are served two ways in the dish – 1) boiled and served in the curry and 2) fried until crisp and served on top. Bowls of Khao Soi are always served with the following toppings so the dish can be customized – pickled mustard greens, sliced shallots, lime wedges, cilantro, fish sauce, and sugar.

Other variations of Khao Soi use different types of protein (often beef) and different noodles. Like most Thai curries, you can always customize the flavor of the curry with soy sauce for more savory flavor or palm sugar for added sweetness.

Ingredients

• Cooking Oil – Use any neutral cooking oil. I like grapeseed, avocado, or vegetable oil. Peanut oil and coconut oil will also work but will add a bit of those flavors to the dish.
• Chicken Drumsticks – Bone-in pieces of chicken will stay the most tender and juicy in this recipe. While chicken drumsticks / legs work well, you could also use bone-in chicken thighs. Boneless chicken thighs will work, but may not be as tender after cooking.
• Coconut Milk – For a rich, flavorful broth be sure to use regular (not light) coconut milk found in cans in the international aisle.
• Khao Soi Curry Paste or Curry Powder – Khao Soi curry has a unique flavor that is different from red or yellow curries. See below for details.
• Chicken Stock – Use regular or low-sodium chicken stock to flavor the base of the curry. You won’t get quite as much flavor, but you can also make the curry base using boiling water.
• Chinese-Style Egg Noodles – Look for Chinese-style noodles that are yellow or orange in color and contain eggs. They are usually sold in the refrigerated section. See below for more details.

How to Make Khao Soi

To make Khao Soi, start by searing the chicken drumsticks until golden brown on the outside. They won’t be fully cooked through at this stage.

1. Broth

The base of the curry is a rich, coconut-based broth that combines coconut milk, chicken stock (or boiling water), and Khao Soi curry paste or dry Khao Soi curry powder. It is very fragrant but not spicy.

2. Simmer

The chicken is added to the broth and simmered until tender and cooked through.

After the chicken is cooked, it is full of flavor and falls right off the bone.

Tip: This step all be done on the stovetop or in the slow cooker or Instant Pot. Check out the recipe card below for instructions on all of these cooking methods.

3. Noodles

Finally, prepare the noodles. Chinese egg noodles are divided and prepared in two ways: 1) deep fried in oil to create crispy “nests” and 2) simmered in the broth until springy and tender.

The crispy noodle “nests” are served on top of each bowl of curry.

The tender, cooked noodles are served in the broth alongside the chicken.

Store-Bought Khao Soi Seasoning vs Homemade Curry Paste

Check the Thai section at your local Asian grocery store for packets of Khao Soi curry paste or Khao Soi curry powder / seasoning. If you want to make it yourself using a food processor or mortar and pestle, check out my recipe for Homemade Khao Soi Curry Paste.

I did a comparison of Khao Soi made with homemade curry paste, store-bought curry paste, and dry curry powder / seasoning. While the homemade curry paste had far more depth of flavor, the curry was still delicious and absolutely worth making using store-bought curry paste or dry curry powder.

Toppings for Khao Soi Noodles

Like most dishes in Thailand, Khao Soi Noodles are served with their own set of toppings so that you can customize the noodles to taste exactly how you’d like. 

• Pickled Mustard Greens – See below for more on this unique ingredient that adds tart, sour flavor to the dish. 
• Sliced Shallots – Add sharp bitter flavor.
• Lime Wedges – Add sour to balance the creaminess of the broth. 
• Cilantro – Add color and fresh, herb flavor.
• Fish Sauce or Soy Sauce – For making the dish more salty.
• Sugar – For making the dish more sweet.

Depending on how you like your noodles, you may want to use all of these ingredients or just a few. Part of the fun is customizing the dish yourself. 

Pickled Mustard Greens

These greens can be found at any Asian grocery store and are a staple addition to a bowl of Khao Soi noodles. They are usually sold in brine in a jar or a sealed plastic bag. They are sour and tart. Rinse the greens well under cool tap water and then chop them before using. The lower stems have more texture and crunch than the leafy tops.

More Thai Curry Recipes

• Thai Coconut Chicken Curry
• Thai Massaman Curry with Beef
• Thai Red Curry with Chicken
• Thai Green Curry with Chicken
• Instant Pot Thai Panang Curry
• Instant Pot Chickpea Curry
• Potato Curry with Mango and Basil