How to Make the Perfect Khao Soi
Thai · Medium · 55 min · 4 servings
Khao Soi is a rich and deeply spiced northern Thai coconut curry noodle soup topped with crispy fried noodles, pickled mustard greens, and shallots. It is a stunning bowl that combines creamy curry broth with contrasting textures and bold aromatics inherited from Burmese and Chinese culinary traditions.
Why this recipe works
This Khao Soi recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 tbsp red curry paste
- 400 ml coconut milk
- 4 pieces bone-in chicken thighs
- 400 g fresh egg noodles divided
- 2 tbsp fish sauce
- 1 tbsp curry powder
Step by step instructions
Step 1: Fry the Curry Base
Heat oil in a large pot over medium heat. Add the red curry paste and curry powder and fry for 2 minutes until very fragrant. Add half the coconut milk and stir to incorporate the paste completely.
Step 2: Simmer the Chicken
Add the chicken thighs and remaining coconut milk along with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 25 minutes until the chicken is very tender and falling from the bone.
Step 3: Crisp the Noodle Topping
While the soup simmers, deep fry a handful of the egg noodles in hot oil for 2 minutes until golden and crispy. Drain on paper towels and set aside as a garnish.
Step 4: Cook Noodles and Serve
Cook the remaining egg noodles according to package instructions, drain, and divide among bowls. Ladle the curry broth and chicken over the noodles. Season with fish sauce and top with crispy noodles, pickled mustard greens, sliced shallots, and lime wedges.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh egg noodles → dried ramen noodles or spaghetti as a last resort
- red curry paste → khao soi paste if available for a more authentic flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not frying the curry paste long enough which results in a raw and bitter flavor
- Using only coconut milk without adding water which makes the broth too thick and heavy
Nutrition facts
Per serving: 620 calories, 34g protein, 52g carbs, 32g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →