khao soi

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken) Recipe

whole dried Thai bird chili

shallots,

garlic

lemongrass, bottom 4 inches only, roughly chopped

makrut lime zest,

(1-inch) knob fresh turmeric, roughly chopped

ginger

small bunch cilantro stalks,

coriander seed

Thai black cardamom

Kosher salt

Thai shrimp paste

vegetable or canola oil

(15-ounce) cans coconut milk,

chicken stock

palm sugar (see note)

chicken

Fish sauce

lime

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!

20 – Minute Chicken Panang Curry Noodle Bowls

red curry paste

peanut butter

coriander powder

cumin powder

coconut oil

shallot, minced

(15 ounces) full fat coconut milk

- 12 ounces boneless skinless chicken, thinly sliced

chicken broth

fish sauce

sugar

veggies

rice noodles (prepared to package directions)

chopped cilantro and lime wedges,

PANANG CURRY PASTE: In a small bowl, combine...

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.

CURRY: Heat the oil in a sauce pan,...

CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.

VEGGIES: Heat a large skillet over medium high...

VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.

ASSEMBLE: Place the prepared noodles in a bowl,...

ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.

THAI COCONUT CURRY NOODLE SOUP (Khao Soi)

dry rice noodles

coconut, peanut or olive oil

shallot

lemongrass

garlic cloves, rough chopped

Thai Red Curry Paste (store-bought, I

turmeric – optional

cardamom– optional

coconut milk

lime leaves (optional, but delicious!)

red bell pepper (optional- sub other veggies)

fish sauce– or vegan fish sauce

soy sauce

brown sugar, palm sugar

chili garlic sauce (Sambal Olek)

basil basil

Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.

While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.

In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Saute for 1-2 minutes.

Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.

Add the prawns (or chicken or tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.

Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.

Garnish with fresh basil, pickled mustard greens, crispy rice noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Sumptuous! We really enjoyed this recipe. I will certainly make it again, especially for guests.

Excellent!  Reminded us of our amazing time in Thailand, and eating this soup in Sukothai at a local festival.

I will definitely be making this recipe again.  

Thank you!

So delicious! My husband actually stood up and applauded after eating and my 1-year old joined the clean plate club! So delicious and this will definitely become a go-to on cold nights. We made with chicken but will try the shrimp next. Thank you!

This is such an easy and adaptable recipe. I used Rebecca Katz’s Thai coconut broth in lieu of the coconut milk and chicken broth (her broth recipes are amazing). I also added broccoli and threw in some spinach at the end. The balance of salty, sweet, sour, and umami from the fish sauce is just right.

This is one of my favorites! Ours turned out a bit salty (probably the curry paste - Mae Ploy) but we didn't mind that. Added some extra chicken broth and slurped away!
Great with bean sprouts too if you hate bell peppers as much as I do, haha.

Our first time making this and we felt like we had went out to a restaurant for dinner! We added mushroom to the broth and then chopped cashews.  Otherwise, we followed pretty closely. Thank you!

With this post, I have finally found a set of recipes that ticks all the boxes:  uses everyday ingredients, easy to prepare, family-pleasing, nutritious and adaptably plant-based or not depending on one's family's preferences.  Bravo!

I haven't put it all together yet, but I've prepared the broth and the noodles separately for the Khao Soi. It's for a dinner party in two days.  Should I put the crispy tofu in broth now or in the morning of party?  Thanks!  Can't wait for my guests to drool over this yummy soup! (And Thai Springs Rolls and Pad Thai.)

Thank you so much!!!  I'm so excited to share all this wonderful food with my friends!  Thai food is so delicious and I think you've done a beautiful job in your explanations, descriptions and photos (I haven't watched the videos, but I'm sure they're just as great!).  I cook a lot but have not tried Thai food (although I visited Thailand 2 years ago and am still licking my chops from all the absolutely delicious food there!  I even took an absolutely fabulous cooking class one day!). Thank you so much for your reply and I can't wait to continue to march through your website and fabulous recipes.  It also gets me going to our great Asian Market--which is a treat to visit.  Oh!  Also:  I LOVE WHAT YOU WROTE AT THE END, the P.S. ABOUT OUR LIVING TOGETHER AND RESPECTING ONE ANOTHER AND LEARNING FROM ONE ANOTHER.  Beautiful!!! (And sad that we need to articulate this necessary, important sentiment.). Thank you!!!!

Thank you sooooo much!  And continued success with all your endeavors.  We bring people together through yummy food! Thank you for all you do.

(I'm not stalking you, I promise but....) I'm making this dinner for 20 people and have prepped all that I can prep for the Pad Thai -- your recipe x10.  Any suggestions/ideas regarding cooking before guests arrive?  Can I prepare all the Pad Thai and put finished product in oven in a serving dish?  Thank you and sorry to keep bothering....

https://content.jwplatform.com/videos/HdibMyDc.mp4

15 Minute- Thai Coconut Curry Noodle Soup from Northern Thailand called Khao Soi!  This FAST, FLAVORFUL &  EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Vegan adaptable! 

Thai Coconut Curry Noodle Soup Video ( Khao Soi) 

Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy &amp; crispy noodles!

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Thai bird's eye chilies

shallots

cilantro ((stems and leaves, rinsed))

turmeric

coriander

curry powder

shrimp paste

vegetable oil

chicken thighs ((sliced))

Thai red curry paste

brown sugar

fish sauce ((or

lime wedges

pickled mustard stems/greens

crispy noodles

chopped cilantro

Thai chili paste ((Nam Prik Pao))

Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.

Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.

Meanwhile, cook the noodles according to package instructions.

To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

Who can resist Khao Soi with Chicken? Cozy egg noodles, creamy coconut milk broth dyed a bright, happy yellow from the turmeric, plus FRIED noodles sprinkled on top? Coziness and happiness all in one bowl!

Khao Soi Recipe (Authentic Northern Thai Coconut Curry Noodles)

Khao Soi Paste

cilantro stems

Soup

tbsp coconut oil1 13.5 oz can coconut milk 4 cups chicken broth2 lb chicken thighs egg oil

Toppings

Toast the 2 tbsp coriander seeds in a dry skillet over low heat until fragrant.Add the 3–4 mild dried chilies, 2–4 dried Thai chilies, and toasted coriander seeds to a spice grinder and grind into a powder. Add the 1 tbsp ground turmeric and 1 tsp curry powder so everything blends evenly.

Using a mortar and pestle, mini chopper, or immersion blender, pound the 1 tsp coarse sea salt, 2 medium shallots, 10 garlic cloves, 1 (2-inch) piece ginger, and 1/4 cup chopped cilantro stems into a paste. Add the ground spices and mix well.

Heat 2 tbsp coconut oil in a heavy pot over medium heat. Add the curry paste and sauté for 4–6 minutes until darker and fragrant.

Add 1 can unsweetened coconut milk and 4 cups chicken broth. Bring to a gentle boil.

Add the 2 lb chicken thighs or breast, reduce heat, and simmer until tender, about 20–25 minutes. Season the broth with fish sauce and palm sugar to taste.

Cook the soft portion of the 1 lb Chinese egg noodles according to package directions.

Cut the two reserved small handfuls of egg noodles into 4–5 inch pieces.Heat 2–3 cups frying oil in a wok or deep pan over medium-high heat until it reaches 350°F (or a chopstick dipped in the oil bubbles immediately).

Add a small handful of noodles. They will expand quickly, so don’t overcrowd the pan. Fry until golden and the bubbling slows way down. Flip if needed so both sides crisp evenly.Remove and drain on a paper towel–lined plate.

Divide the soft egg noodles among bowls. Ladle the curry broth and chicken over top.Finish with cilantro, fresh shallots, lime, chili oil or chili flakes, and your crispy fried egg noodles.

Love how this recipe makes me feel like Im traveling back to Thailand with each bite!

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