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Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe

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★★★★

3.8 from 72 reviews

Khao Soi is an authentic Northern Thai coconut curry noodle soup that features a rich, fragrant curry broth made with a homemade spice paste, tender chicken, and a combination of soft and crispy egg noodles. This dish balances spicy, sour, and savory flavors, making it a beloved comfort food in Thai cuisine.

Ingredients

Scale

Khao Soi Paste

  • 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

Soup

  • 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)

Toppings

  • 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)

Instructions

  1. Make the khao soi paste: Toast the coriander seeds in a dry skillet over low heat until fragrant. Add the mild dried chilies, dried Thai chilies, and toasted coriander seeds to a spice grinder and grind into a powder. Combine this with ground turmeric and curry powder for an even blend. Using a mortar and pestle, mini chopper, or immersion blender, pound the coarse sea salt, halved shallots, garlic cloves, ginger, and chopped cilantro stems into a paste. Mix in the ground spices thoroughly to create the curry paste.
  2. Fry the paste: Heat coconut oil in a heavy pot over medium heat. Add the prepared curry paste and sauté for 4–6 minutes until the paste darkens and becomes fragrant, releasing its flavors.
  3. Build the broth: Pour in the unsweetened coconut milk and chicken broth into the pot with the fried paste. Bring the mixture to a gentle boil, forming the base of the curry soup.
  4. Cook the chicken: Add thinly sliced chicken thighs or breast to the simmering broth. Reduce the heat and let it simmer gently for 20–25 minutes until the chicken is tender. Season the broth with fish sauce and palm sugar to balance the flavors.
  5. Cook the noodles: Prepare the soft portion of the Chinese fresh egg noodles according to the package directions, typically by boiling until tender. Drain and set aside.
  6. Fry the crispy noodles: Reserve two small handfuls of egg noodles and cut them into 4–5 inch pieces. Heat 2–3 cups of neutral frying oil in a wok or deep pan over medium-high heat until it reaches about 350°F (or test with a chopstick—rapid bubbling indicates readiness). Fry the noodles in small batches without overcrowding until golden brown and crispy, flipping if necessary for even crisping. Drain on paper towels.
  7. Assemble the bowl: Divide the cooked soft noodles among serving bowls. Ladle the flavored coconut curry broth with chicken over the noodles. Garnish generously with chopped cilantro, fresh shallots, lime wedges, optional pickled mustard greens, and chili oil or dried chili flakes. Finish by topping with the crispy fried noodles to add texture and contrast.

Notes

  • The spice level can be adjusted by varying the number of dried Thai chilies used in the paste.
  • Using coconut milk unsweetened helps control the sweetness of the dish; if unavailable, full-fat canned coconut milk is preferred for richness.
  • Chicken thighs are recommended for tenderness and flavor but chicken breast can be used as a leaner option.
  • Pickled mustard greens add a tangy and slightly sour dimension but are optional based on availability and preference.
  • Frying the noodles separately creates a signature contrast of textures between soft and crunchy noodles in the dish.
  • Fresh cilantro stems are used in the paste for added fragrance, but if unavailable, substitute with stems from other fresh herbs or increase the amount of cilantro leaves as garnish.
  • Ensure to fry noodles in small batches to avoid oil temperature dropping, which can cause soggy noodles.

Keywords: Khao Soi, Thai coconut curry noodles, Northern Thai recipe, coconut milk curry, chicken noodle soup, crispy noodles, Thai street food

Find it online: https://epicrecipebox.com/authentic-northern-thai-khao-soi-coconut-curry-noodles-recipe/