With its creamy, mild, coconut curry base, tender 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 cult 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.
The thing that is so special about this dish is not just flavor, but texture. The broth is creamy and rich, the soup is full of springy noodles and tender meat, and piled on top is possibly the best part of all – crunchy fried egg noodles. It’s so cozy and comforting that it is a Thai dish that is absolutely worth making at home.
And to make it feel more manageable, I included a little something for everyone. Below you’ll find a shortcut using store-bought curry seasoning and instructions for the stovetop, slow cooker, and Instant Pot. Everything you need to try this one yourself!
Store-Bought Khao Soi Seasoning vs Homemade Curry Paste
Check out my recipe for Khao Soi Curry Paste to make this flavorful ingredient yourself or for a shortcut, check the Thai section at your local Asian grocery store for these packets. We did a side-by-side comparison of Khao Soi made with this powdered seasoning and one made with homemade curry paste. While the homemade version had far more depth of flavor, we agreed that the kind made with these packets was delicious and absolutely worth making.
Noodles for Khao Soi
Khao Soi Noodles are made using one type of noodle prepared in two ways. Some of the noodles are deep fried in oil to create crispy “nests” that rest on top of the finished bowls. The rest of the noodles are simmered right in the soup until they are springy and tender. Look for Chinese-style noodles that are yellow or orange in color and contain eggs, like those pictured below.
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.
- Diced 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 – 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 oz Chinese-Style Egg Noodles
- Vegetable Oil, for frying
For the Curry:
- 2 Tbsp 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 3/4 cups Coconut Milk, divided (regular, not light)
- 3 Tbsp Khao Soi Curry Paste or 1 (1.76-oz) packet Khao Soi Seasoning (see note)
- 2 cups Chicken Stock
- 4 oz Chinese-Style Egg Noodles
For Topping:
- Pickled Mustard Greens (rinse well and finely chop)
- Diced Shallots
- Cilantro
- Lime Wedges
- Fish Sauce
- Sugar
Instructions
Stovetop:
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tbsp 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 3/4 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 Tbsp 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 3/4 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 Tbsp 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 3/4 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 oz 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 oz 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
Notes
Nutrition
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