Name: Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Northern Thai
Ingredients: 3–4 large mild dried chilies (such as guajillo); 2–4 dried Thai chili peppers; 2 tbsp coriander seeds; 1 tbsp ground turmeric; 1 tsp curry powder; 1 tsp coarse sea salt; 2 medium shallots, halved; 10 garlic cloves; 1 (2-inch) piece ginger, peeled and sliced; 1/4 cup chopped cilantro stems; 2 tbsp coconut oil; 1 (13.5 oz) can coconut milk (unsweetened); 4 cups chicken broth; 2 lb chicken thighs or breast, thinly sliced; 3 tbsp (or more) fish sauce; 1 tbsp palm sugar or brown sugar; 1 lb Chinese fresh egg noodles, divided (reserve 2 small handfuls for frying); 2–3 cups neutral frying oil (such as vegetable or canola oil); 1 cup chopped cilantro; 1/2 cup thinly sliced shallots or red onions; 1–2 limes, quartered; 1/2 cup pickled mustard greens (optional); Chili oil or Thai dried chili flakes, to taste (optional)

Jump to Recipe

If you’ve ever dreamed of savoring a bowl of rich, fragrant, and soul-warming curry noodles straight from Northern Thailand, let me introduce you to the magic of the Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe. This dish is a beautiful blend of creamy coconut milk, vibrant spices, tender chicken, and the perfect combination of soft and crunchy egg noodles. Once you take your first spoonful, you’ll be hooked on the layers of flavor and the comfort this traditional Thai street food brings to your table.

Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you because each one plays a crucial role in creating the unique taste and texture of this dish — from the aromatic spices that form the curry paste to the fresh herbs that brighten every bite.

Mild dried chilies (3–4 large): These add a gentle heat and deep, smoky flavor to the curry paste.
Dried Thai chili peppers (2–4): Bring a sharper kick to balance the mellow chilies perfectly.
Coriander seeds (2 tbsp): Toasted to amplify their nutty, citrusy aroma.
Ground turmeric (1 tbsp): Essential for its warm earthiness and brilliant golden color.
Curry powder (1 tsp): Adds rounded spice notes to the paste.
Coarse sea salt (1 tsp): Enhances all the flavors naturally.
Shallots (2 medium, halved): Bring subtle sweetness and richness.
Garlic cloves (10): For that unmistakable savory depth.
Ginger (1 piece, 2-inch, peeled and sliced): Adds a refreshing zing and slight warmth.
Chopped cilantro stems (1/4 cup): Intensify the aromatic profile of the paste.
Coconut oil (2 tbsp): Used for frying the curry paste, offering a tropical richness.
Coconut milk (1 can, 13.5 oz): The creamy base that makes the broth luscious and inviting.
Chicken broth (4 cups): Builds the soup’s savory backbone.
Chicken thighs or breast (2 lb, thinly sliced): Tender and juicy protein to soak up the curry flavors.
Fish sauce (3 tbsp or more): Adds a salty, umami punch essential to Thai cuisine.
Palm sugar or brown sugar (1 tbsp): Balances flavors with a touch of sweetness.
Chinese fresh egg noodles (1 lb): Split between soft noodles to cook and some for frying crisp.
Neutral frying oil (2–3 cups): For creating crispy, golden fried noodles.
Chopped cilantro (1 cup): A fresh, herby garnish.
Thinly sliced shallots or red onions (1/2 cup): Adds crunch and sharpness as a topping.
Lime (1–2, quartered): Provides a bright, acidic lift.
Pickled mustard greens (1/2 cup, optional): For an authentic tart contrast.
Chili oil or Thai dried chili flakes (to taste, optional): Extra heat and flavor for those who love spice.

How to Make Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe

Step 1: Make the Khao Soi Paste

Start by toasting the coriander seeds in a dry skillet over low heat until you can smell their fragrant nuttiness – this step brings out their full flavor potential. Then, grind the toasted seeds along with the mild dried chilies and Thai chilies into a fine powder. Incorporate the turmeric and curry powder so everything blends evenly before moving on. Next, use a mortar and pestle or mini chopper to pound together the sea salt, shallots, garlic, ginger, and cilantro stems into a vibrant paste. Mix the ground spices into this paste thoroughly; this homemade curry paste is the heart and soul of your khao soi.

Step 2: Fry the Paste

Heat coconut oil in a heavy pot over medium heat and gently sauté the curry paste for about 4 to 6 minutes. You’ll notice it darkening and releasing incredibly fragrant aromas that signal you’re on the right track. This step is crucial for developing deep, complex flavors in the broth.

Step 3: Build the Broth

Pour in the can of coconut milk and the chicken broth, stirring to combine. Bring the mixture to a gentle boil, letting the rich creaminess meld with the aromatic paste.

Step 4: Cook the Chicken

Add the thinly sliced chicken thighs or breast into the broth and reduce the heat so it simmers gently. Allow the chicken to cook for 20 to 25 minutes until tender and infused with those delicious curry flavors. Season the soup with fish sauce for a savory kick and palm sugar to balance the flavors with subtle sweetness.

Step 5: Cook Your Noodles

While the chicken simmers, bring a pot of water to a boil and cook the fresh Chinese egg noodles according to package instructions until soft but still springy. These noodles serve as the foundation of every bowl.

Step 6: Fry Your Crispy Noodles

Cut the reserved small handfuls of noodles into shorter lengths, around 4 to 5 inches. Heat your frying oil in a wok or deep pan to about 350°F, or until a chopstick dipped in the oil bubbles immediately. Fry small batches of noodles until golden and crispy, flipping as needed to crisp both sides evenly. Drain them on paper towels and get ready for that irresistible crunch that contrasts the soft noodles perfectly.

Step 7: Assemble Your Bowl

Divide the soft egg noodles into bowls and ladle the fragrant coconut curry broth and tender chicken over the top. Finish each bowl with fresh chopped cilantro, thinly sliced shallots, lime wedges, optional chili oil or flakes, pickled mustard greens if you have them, and most importantly, those crispy fried noodles piled on top for texture. Your authentic northern Thai feast is complete!

How to Serve Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe

Garnishes

The garnishes are what bring this dish to life — fresh cilantro adds a burst of herbaceous brightness, shallots or red onions offer a pleasant bite, and limes give a refreshing pop of acidity that cuts through the richness. The optional pickled mustard greens introduce a tangy crunch, while chili oil or flakes let you turn up the heat to your liking.

Side Dishes

To complement the creamy, spicy noodles, consider light, refreshing sides like cucumber slices, a simple Thai cucumber salad, or a plate of steamed greens. These balance the richness of the curry beautifully and add some refreshing contrast.

Creative Ways to Present

For a fun twist, you could serve the crispy fried noodles in a separate bowl for guests to add as desired, maintaining that satisfying crunch until the last bite. Or try layering the noodles and toppings in a clear glass bowl so the vibrant colors and textures shine through — perfect for impressing your friends!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the curry and chicken broth into an airtight container and store it in the refrigerator for up to 3 days. Keep the fresh noodles separate if possible to avoid sogginess.

Freezing

The broth and chicken freeze well for up to 2 months. Avoid freezing the fresh or fried noodles as their texture will be compromised. When ready to eat, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the curry broth slowly in a saucepan over low heat until warmed through. Stir occasionally to prevent separation. Add freshly cooked noodles when serving, and top with fresh garnishes and crispy fried noodles made just before eating.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs tend to be juicier and more flavorful, chicken breasts work well too. Just be careful not to overcook them, as they can dry out.

Is it possible to make this recipe vegetarian?

Yes! Swap chicken broth for vegetable broth, replace chicken with tofu or mushrooms, and use soy sauce instead of fish sauce to keep things vegetarian-friendly while preserving great flavor.

What types of noodles can I substitute?

Chinese fresh egg noodles are traditional, but you can use dried egg noodles or even flattened rice noodles. Just adjust cooking times accordingly and try to keep some noodles for frying if you want that signature texture contrast.

How spicy is this dish?

The spice level depends on the amount and type of chilies you use in the curry paste and optional chili oil garnish. It can be mild to moderately spicy—adjust chilies to your preference.

Can I prepare the curry paste ahead of time?

Definitely! The paste keeps well in the refrigerator for about 3 days and freezes beautifully for longer storage, making your cooking faster on the day you want to enjoy this fantastic meal.

Final Thoughts

If you’re craving a dish that’s bursting with aromatic spices, creamy coconut goodness, and that wonderful mix of textures in every bite, give this Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe a go. It’s a celebration of Northern Thai flavors that’s surprisingly easy to make and incredibly satisfying. You’ll not only impress friends and family but also keep coming back to this comfort bowl again and again.