🇹🇭 Thai

Khao Soi (Northern Thai Curry Noodles)

Name: Khao Soi (Northern Thai Curry Noodles)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 lbs chicken thighs, bone-in or boneless; 4 cups coconut milk; 3 tbsp yellow curry powder; 1 tbsp turmeric powder; 1 tbsp red curry paste; 4 cups egg noodles; 1 large onion, sliced; 3 cloves garlic, minced; 2 tbsp fish sauce; 1 tbsp sugar; Salt and pepper to taste; Lime wedges for serving; Fried shallots or crispy noodles for topping; Chopped cilantro for garnish

Prep time20 min

Cook time45 min

Total time65 min

Calories650 kcal

Khao soi Chiang Mai.jpg by Takeaway · CC BY-SA 3.0

Khao Soi is a beloved Northern Thai dish that combines rich, flavorful curry broth with tender egg noodles and crispy fried toppings. Its harmonious blend of creamy coconut milk, aromatic spices, and savory meat makes it a comforting yet exciting meal perfect for special occasions or any day you crave bold flavors.

Originating from the city of Chiang Mai, Khao Soi tells the story of cultural exchange along trade routes, blending Burmese and Thai culinary influences. The name 'Khao Soi' translates roughly to 'cut rice' or 'cut noodles,' referencing the dish's signature crinkly egg noodles. Over time, this hearty dish has gained popularity beyond Thailand’s borders, celebrated for its unique texture and vibrant taste.

Ingredients

2 lbs chicken thighs, bone-in or boneless
4 cups coconut milk
3 tbsp yellow curry powder
1 tbsp turmeric powder
1 tbsp red curry paste
4 cups egg noodles
1 large onion, sliced
3 cloves garlic, minced
2 tbsp fish sauce
1 tbsp sugar
Salt and pepper to taste
Lime wedges for serving
Fried shallots or crispy noodles for topping
Chopped cilantro for garnish

Instructions

1
In a large pot, sauté sliced onions and minced garlic until fragrant and translucent.
2
Add the curry powders and red curry paste, cooking for another minute to release their aroma.
3
Pour in the coconut milk and bring to a gentle simmer.
4
Add chicken thighs to the broth, season with fish sauce, sugar, salt, and pepper. Cover and cook until the chicken is tender, about 30 minutes.
5
Remove the chicken, shred the meat, and set aside. Return the shredded chicken to the broth.
6
Meanwhile, cook the egg noodles in boiling water until just tender, then drain and set aside.
7
In a frying pan, heat oil and fry some of the cooked noodles until crispy. Set aside for topping.
8
To serve, place cooked noodles in bowls, ladle hot curry over, and top with crispy noodles, fried shallots, chopped cilantro, and lime wedges.