This authentic Khao Soi Curry Chiang Mai noodles is a delightful dish from Northern Thailand. It features a deliciously creamy coconut milk broth, tender chicken, and soft egg noodles. Comforting and easy!
Growing up in Thailand, I’ve enjoyed countless bowls of Khao Soi made by street vendors, restaurants, and friends' kitchens. This dish is more than just a recipe to me; it’s a flavorful memory of my time in Northern Thailand, where the creamy coconut broth and aromatic spices became a personal favorite. Every step in this recipe reflects my firsthand experience with authentic Thai cooking, making sure you taste the true essence of Khao Soi.
Use my homemade Khao Soi curry paste for this recipe!
Then Pickled mustard greens and Thai chili oil are two important garnishes to pair with Chiang Mai noodles. Don't skip them!
For more Thai curries, try Thai red curry with Kabocha squash, Thai yellow curry, Thai green curry, and Thai red curry.
Jump to:
- What is Khao Soi?
- Khao Soi Protein Options
- Khao Soi Noodles Options
- Chicken Khao Soi Ingredients
- Kao Soi Curry Paste
- How to Make Khao Soi
- Khao Soi Recipe Tips
- Khao Soi Thai Variations & Substiutions
- How to Serve Your Chiang Mai Noodles
- Storage
- Khao Soi Noodles FAQs
- More Thai Recipes to Try Now
- Kao Soi (Chiang Mai Noodles)
- More Thai Recipes to Enjoy
What is Khao Soi?
Kao soi (khao soy or khao soi) is a delicious Thai dish that features tender chicken with creamy coconut curry noodle soup. It's a popular dish in Chiang Mai, known for its traditional flavors.
The curry is made with coconut milk and a special red paste unique to Khao soi recipes, giving it a creamy and aromatic flavor. The dish is usually served with crunchy noodles, pickled mustard greens, and chilis added for heat on top, adding a nice texture.
While not usually found as street food, you can savor khao soi in food courts or restaurants. So, if you're in the mood for Thai, don't miss out on this tasty treat!
Khao Soi Protein Options
Originally made with dark meat chicken, this flavorful dish has evolved to include beef, pork, tofu, and vegan and vegetarian options.
My favorite version of Khao Soi is with chicken drumsticks. The tender meat pairs well with the light coconut broth.
Kao Soi Around Southeast Asia
Kao Soi comes in various delicious forms across Southeast Asia! In Malaysia, it’s known as Laksa, in Burma, it’s Khao Suey, and in Laos, it’s Lao Khao Soi. While each version has its own twist, they all feature that tasty coconut broth we love. Enjoy exploring the different takes on this yummy dish!
Khao Soi Noodles Options
Noodle options for Khao soi include flat egg noodles, Chinese-style egg noodles, soft egg noodles, crispy egg noodles, fresh egg noodles, and fresh, chewy Chinese egg noodles. Rice noodles can also be used. Read packet instructions for how to cook each one.
Read about the different types of Thai noodles here.
Chicken Khao Soi Ingredients
- Wonton or egg noodles. Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at Asian grocery stores.
- Oil. To fry the noodles, use vegetable oil, avocado, canola, or coconut oil.
- Kao soi curry paste. See the Instructions below.
- Chicken drumsticks. Chicken thighs work well, too.
- Coconut milk. This is the base of Khao Soi, known for its addictive and delicious creaminess.
- Chicken stock. Using chicken broth or stock will give you more flavor than water. Be sure to use low or no salt stock.
- Soy sauce. For flavoring the broth.
- Fish sauce. Adds umami and depth to the curry. More about Thai sauces here.
- Sugar. Use palm sugar or brown sugar to sweeten the dish.
Kao Soi Curry Paste
This is a quick version of the homemade Khao Soi paste. For more details on homemade curry paste, use this authentic Khao Soi paste here.
- 2-10 dried chilis. As preferred for your spice level
- 1 teaspoon salt
- 3 ½ tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered
- 3 brown Cardamom pods or 1 teaspoon powdered.
- 1 tablespoon coriander seeds or 2 teaspoons powdered.
- 1 tablespoon curry powder.
- 2.5 ounces shallot, chopped small
- 1 tablespoon garlic, chopped small
- 2 tablespoons fresh ginger, chopped small
- 1 tablespoon water
- 1.5 teaspoons shrimp paste or Kapi. These are available in the Asian markets.
1. Deseed and soak the dry chilis in warm water until soft.
2. In a small food processor, combine all the Khao Soi paste ingredients together and blitz until smooth. Done.
How to Make Khao Soi
1. Start by frying the noodles. These are the crispy noodles for garnishing.
Separate the strands and use only a handful. Heat a medium saucepan with enough oil for deep frying. Once the oil is hot, add the noodles and cook until golden brown—only a few seconds!
* They will puff up very quickly, so have your wire-mesh skimmer ready and plate lined with a paper towel nearby. Scoop the fried noodles out and cook the next batch until you are done.
2. Make the noodles for Khao Soi curry. These are the noodles used in the broth of the Khao Soi curry. Prepare the noodles according to package directions. Cook and set aside. This is the soft
3. Make the Khao Soi paste by blending all the ingredients in a food processor until smooth. (See the recipe card below.)
4. Cook the coconut milk and paste. We'll use only the thick part of the coconut milk that sits at the top of the can. You should only have ⅓ cup of the creamy part. Save the runny part of the coconut milk for the broth.
Heat a large stock pot or Dutch oven on medium-high heat. Once hot, add the thick, creamy part of your coconut milk.
Cook until the oils separate from the water and form small bubbles, about 2 minutes. Add the curry paste and stir together. As shown in the image below, you should have a thick, creamy yellow/orange sauce.
5. Make the broth. Add the rest of the coconut milk and the stock, and stir the broth together. Add the chicken and lower the stove to medium heat.
Cover and simmer for 20 minutes, stirring a few times.
6. Add the fish sauce, soy sauce, and sugar, and stir. Let it cook for 2-3 more minutes, sample the broth, and adjust as needed. Done!
Khao Soi Recipe Tips
- It's important to taste store-bought pickled mustard greens before using them. Some brands can be quite salty and sour. Either rinse some salt off or use less in your garnishing.
- To mellow out the flavors, I suggest soaking them in cold water for 1-2 minutes. After draining and patting them dry with a paper towel, chop them into small pieces.
- The crispy noodles are kept long in an airtight glass container. Keep them in a dry pantry for up to 2 weeks.
- Use a food processor for the Khao Soi paste for a smooth consistency.
- You can make Khao Soi paste a few days in advance to save time.
- Adjust the heat level by experimenting with the amount of curry paste used.
Khao Soi Thai Variations & Substiutions
- Use crispy fried tofu and add extra vegetables for a vegetarian Kao Soi Version. These crunchy vegetables pair best with Khao Soi.
- Use Napa or regular cabbage, bean sprouts, water spinach, red or sweet onion. Slice them into long, thin pieces to use.
How to Serve Your Chiang Mai Noodles
Prepare your garnishes while the broth is simmering. Chop the ingredients and place them in small separate bowls.
Then, in a large serving bowl, add the boiled noodles, the chicken, and the broth. Top with the crispy noodles, cilantro, shallot, and pickled mustard greens, and enjoy!
What to eat with Khao Soi?
Kao Soi is typically topped with crispy fried noodles and garnishes to customize the flavors to each person's taste buds.
- Chili oil. Make my recipe or grab some at the Asian grocery store.
- Chili flakes. A little bit of chili flakes for an extra kick of heat.
- Crunchy noodles. The same noodles are served with broth but are deep-fried first just for garnish.
- Fresh herbs. Cilantro leaves, green onion (spring onions), and julienned shallot.
- Pickled mustard greens. Find these at the Asian markets or make my recipe here.
- Some sauces if desired. Fish sauce, soy sauce, and lime juice are added for flavors.
- Lime wedges. Have small lime wedges on the side, too, for an added extra burst of flavor.
Storage
Any leftover broth and chicken should be stored in an airtight container. They're good in the fridge for up to 3 days and in the freezer for up to 2 months. Keep the noodles and garnishes separated.
Khao Soi Noodles FAQs
Khao Soi and Tom Kha are delicious dishes from Thailand, but they have some differences.
While Khao Soi is similar to Burmese cuisine, it originates distinctly Thai. It is a beloved dish that showcases the flavors and culinary traditions of Northern Thailand.
Khao Soi is not the same as yellow curry. Yellow curry is a Thai dish made with a paste of turmeric, cumin, coriander, and other spices. It is typically cooked with meat or vegetables and served with rice.
Yes, Khao Soi is closely associated with Chiang Mai. It is often called "Chiang Mai noodles" and is a region's specialty. Many visitors to Chiang Mai seek out Khao Soi as it is one of the city's most famous and beloved dishes.
Enjoy this blog post? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram!**
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Kao Soi (Chiang Mai Noodles)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This authentic Kao Soi Curry (Chiang Mai Noodles) is a delightful dish from Northern Thailand. It features a deliciously creamy coconut milk broth, tender chicken, and soft egg noodles. Comforting and easy!
Ingredients
- 1 pound wonton or egg noodles. Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at the Asian grocery stores.
- Oil. Enough for deep frying the noodles. To fry the noodles, use vegetable oil, avocado, canola, or coconut oil.
- ½ cup Kao Soi curry paste. Add more or less as needed for flavors and spice.
- 1. 5 pounds chicken drumsticks. Chicken thighs work well, too.
- 13.5 ounces of coconut milk. (1 can)
- 3 cups stock. Be sure to use low or no salt stock.
- 2.5 tablespoons soy sauce
- 1.5 tablespoons fish sauce
- 1.5 tablespoons sugar. Use palm sugar or brown sugar to sweeten the dish.
Kao Soi Paste
This is a quick version of the homemade Khao Soi paste. Check out this recipe for a more detailed homemade Kao Soi paste.
- 2-10 dried chilis. As preferred for your spice level
- 1 teaspoon salt
- 3 ½ tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered
- 3 brown cardamom pods or 1 teaspoon powdered.
- 1 tablespoon coriander seeds or 2 teaspoons powdered.
- 1 tablespoon curry powder.
- 2.5 ounces shallot, chopped small
- 1 tablespoon garlic, chopped small
- 2 tablespoons fresh ginger, chopped small
- 1 tablespoon water
- 1.5 teaspoon shrimp paste
Kao Soi paste instructions
1. Deseed and soak the dry noodles in warm water until soft.
2. In a small food processor, combine all the ingredients together and blitz until smooth. Done.
Instructions
1. Start by frying the noodles. These are the crispy noodles for garnishing. Separate the strands and use only a handful. Heat a medium saucepan with enough oil for deep frying. Once the oil is hot, add the noodles and cook until golden brown—only a few seconds!
* They will puff up very quickly, so have your wire-mesh skimmer ready and plate lined with a paper towel nearby. Scoop the fried noodles out and cook the next batch until you are done.
2. Make the noodles for Khao Soi curry. These are the noodles used in the broth of the Khao Soi curry. Prepare the noodles according to package directions. Cook and set aside. This is the soft
3. Make the Khao Soi paste by blending all the ingredients in a food processor until smooth. (See the recipe card below.)
4. Cook the coconut milk and paste. We'll use only the thick part of the coconut milk that sits at the top of the can. You should only have ⅓ cup of the creamy part. Save the runny part of the coconut milk for the broth. Heat a large stock pot or Dutch oven on medium-high heat. Once hot, add the thick, creamy part of your coconut milk. Cook until the oils separate from the water and form small bubbles, about 2 minutes. Add the curry paste and stir together. You should have a thick, creamy yellow/orange sauce.
5. Make the broth. Add the rest of the coconut milk and the stock, and stir the broth together. Add the chicken and lower the stove to medium heat. Cover and simmer for 20 minutes, stirring a few times.
6. Seasoned to taste. Add the fish sauce, soy sauce, and sugar, and stir. Let it cook for 2-3 more minutes, sample the broth, and adjust as needed. Done. (:
Notes
- It's important to taste store-bought pickled mustard greens before using them. Some brands can be quite salty and sour. Either rinse some salt off or use less in your garnishing.
- To mellow out the flavors, I suggest soaking them in cold water for 1-2 minutes. After draining and patting them dry with a paper towel, chop them into small pieces.
- The crispy noodles are kept long in an airtight glass container. Keep them in a dry pantry for up to 2 weeks.
- Use a food processor for the Khao Soi paste for a smooth consistency.
- You can make Khao Soi paste a few days in advance to save time.
- Adjust the heat level by experimenting with the amount of curry paste used.
- Prep Time: 15
- Cook Time: 30
- Category: curries
- Method: stovetop
- Cuisine: Thai
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
More Thai Recipes to Enjoy
Try these Thai curries for more variations and flavors.
Yada says
Its very nice recipe looks delicious. I like it, thank you for sharing.
Suwanee says
Hi Elena,
I used 1/2 cup of the paste. (I like it spicy and strong flavored). Thank you for catching that, I fixed it now on the recipe card. Enjoy making the recipe!
Elena says
I know it's left up to us, but how much paste would YOU use/recommend?
Thanks!