🍛 Khao Soi
Khao soi is a northern Thai curry noodle soup: egg noodles in a rich coconut curry broth with tender chicken, topped with a nest of crispy fried noodles. It is served with pickled mustard greens, shallots and lime on the side. The broth is creamy, mildly spiced and fragrant.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g fresh egg noodles
- 600 g chicken thighs
- 800 ml coconut milk
- 3 tbsp red curry paste
- 1 tsp curry powder
- 4 shallots, sliced
- 2 limes, cut into wedges
- 1 tbsp oil plus oil for frying
- Salt to taste
Method
- Fry the curry paste and curry powder in 1 tbsp oil until fragrant.
- Add half the coconut milk and cook until it bubbles, then add the chicken.
- Add the rest of the coconut milk and 400 ml water and simmer 30 minutes; season with salt.
- Deep-fry a small handful of noodles until crisp; boil the rest until tender.
- Divide the boiled noodles into bowls, ladle over the curry and chicken, top with crispy noodles and serve with shallots and lime.
How to make it lighter
- Use half coconut milk, half water for a lighter broth.
- Skip the fried noodle topping or use only a small amount.
- Choose skinless chicken breast to reduce fat.
History
Khao soi is strongly associated with Chiang Mai and northern Thailand, and its roots are often traced to Chinese Muslim (Chin Haw) traders who travelled the region. Today it is the signature dish of Chiang Mai.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →