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
Favorite Tools
Khao Soi (Chiang Mai) Noodles
Equipment
- Dutch oven, wok or saute pan
- Instant Pot or Slow Cooker
Ingredients
For the Noodles:
- 6 ounces Chinese-Style Egg Noodles
- Vegetable Oil, for frying
For the Curry:
- 2 Tablespoons Cooking Oil (use vegetable, peanut, coconut, or avocado oil)
- 6 Chicken Drumsticks (sub bone-in chicken thighs, cubed boneless chicken breast, or a combination)
- 1 ¾ cups Coconut Milk, divided (regular, not light)
- 3 Tablespoons Khao Soi Curry Paste or 1 (1.76-oz) packet Khao Soi Seasoning (see note)
- 2 cups Chicken Stock, regular or low-sodium
- 4 ounces Chinese-Style Egg Noodles
For Topping:
- Pickled Mustard Greens (rinse well and finely chop)
- Thinly Sliced Shallots
- Cilantro
- Lime Wedges
- Fish Sauce
- Sugar
Instructions
Stovetop:
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
- To heated pan, add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to “break” the coconut milk is part of the traditional process, but don’t worry if your coconut milk doesn’t show signs of separating after this initial cook time - just proceed with the recipe.)
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Add chicken pieces and stir to coat in curry paste.
- Pour chicken stock and remaining 1 cup coconut milk over chicken.
- Bring to a boil and then reduce temperature to maintain a low simmer. Cover and simmer until chicken is cooked through and very tender, 20 minutes for cubed chicken and 30 minutes for drumsticks.
Instant Pot:
- Turn on the pressure cooker’s sauté function to normal / medium. When hot, add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving sauté function on.
- To heated pot, add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk).
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Add chicken and stir to coat in curry paste.
- Pour chicken stock and remaining 1 cup coconut milk over chicken.
- Turn off saute function and let the mixture cool slightly. Scrape up any browned bits on the bottom of the pan (this is a key step to prevent the burn error).
- Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 15 minutes.
- Let pressure naturally release for 5 minutes and then manually release any remaining pressure.
Slow Cooker:
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
- To heated pan, add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to “break” the coconut milk is part of the traditional process, but don’t worry if your coconut milk doesn’t show signs of separating after this initial cook time - just proceed with the recipe.)
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Transfer coconut and curry mixture to the bowl of a slow cooker. Add chicken stock, remaining 1 cup coconut milk and chicken.
- Cover and cook on high for 4 hours or low for 6 to 7 hours.
Prepare fried noodles:
- When the curry is nearly finished, fill a wok, Dutch oven, or saucepan with about 4 inches of vegetable oil and place it over medium heat. Set a plate lined with paper towels nearby. When the oil is hot, fry 6 ounces of noodles in batches until golden brown and crisp, 2 to 3 minutes. Make sure that each portion of noodles is roughly the right size to top each bowl of soup. Transfer fried noodles to paper towels and season immediately with some salt.
Prepare Boiled Noodles:
- Bring a pot of water to a boil and add 4 ounces noodles. Boil until just tender (they should still have a bit of a chewy texture). Drain.
Season:
- When the curry is finished, taste and season with some salt, fish sauce, or a pinch of sugar if you’d like. (This is a key step for a great Thai curry. Customizing to taste means you’ll get a curry that you love every time.)
Serve:
- Divided boiled noodles between serving bowls. Ladle curry over top. Finish with fried noodles and toppings
JAI
khao soi name is come from Tai-kadai family language.All over the world tai family eat khao soi😘
Jess Smith
It's delicious!