Khao Soi (Northern Thai coconut‑curried noodle soup)
Silky coconut curry with tender chicken, soft egg noodles and a crown of crispy fried noodles — fragrant, tangy and utterly comforting.
Khao Soi is the soulful curry‑noodle soup from northern Thailand — a brilliant mash of silky coconut curry, tender chicken and a cheeky crown of crispy fried noodles. It’s the kind of bowl that hugs you back.
This version makes a quick khao soi curry paste, uses readily available ingredients and keeps the technique home‑cook friendly. Make the paste, marinate the chicken briefly, simmer until tender and top with crisp noodles, pickled mustard greens and lime for the proper contrast of textures and tang.
Ingredients
- 600 g chicken thighs, boneless and skin on
- 400 g fresh egg noodles — reserve about 150 g to deep‑fry for the crispy topping
- 400 ml tinned coconut milk
- 1 l chicken stock
- 600 ml vegetable oil — you will need most of this for deep‑frying the crispy noodles; remainder for the curry
- 6 shallots — use some for the paste and slice some thinly for topping
- 4 cloves garlic
- 30 g galangal — or substitute fresh ginger (see substitutions)
- 10 g dried red chillies — seeds removed for moderate heat
- 5 ml coriander seeds
- 5 ml cumin seeds
- 10 ml ground turmeric
- 5 ml shrimp paste — adds authentic umami — omit for a less intense flavour
- 30 ml fish sauce
- 30 g palm sugar
- 150 g pickled mustard greens
- 15 g fresh coriander — for garnish
- 2 limes — cut into wedges to serve
- salt — to taste
Equipment
- blender or food processor
- wok or large saucepan
- deep frying pan or deep‑fryer
- spice grinder or mortar and pestle
- kitchen thermometer (recommended for deep‑frying)
Instructions
Put the dried red chillies into a heatproof bowl and cover with 120 ml just‑boiled water. Leave to soften for 20 minutes while you prep other ingredients.
Toast the coriander seeds and cumin seeds in a dry frying pan over a medium heat, shaking the pan, until aromatic (about 1–2 minutes). Transfer to a small grinder or mortar and lightly crush.
Trim and roughly chop the shallots, peel the garlic and slice the galangal. Drain the softened chillies (reserve the soaking liquid). Blitz the chillies, toasted seeds, shallots, garlic, galangal, ground turmeric, shrimp paste and 120 ml tinned coconut milk in a blender until a smooth paste forms.
Heat 2 tbsp vegetable oil in a large saucepan over a medium heat. Add the curry paste and fry, stirring constantly, until fragrant and the oil starts to separate from the paste, 6–8 minutes.
Put 3–4 tbsp of the fried paste into a bowl with the chicken thighs and 100 ml tinned coconut milk. Mix thoroughly and leave to marinate in the fridge for 30 minutes to let the flavours penetrate.
Heat another 1 tbsp vegetable oil in the saucepan over a medium‑high heat. Add the marinated chicken and brown on both sides for 3–4 minutes; it need not be cooked through at this stage.
Return any remaining fried paste to the pan with the browned chicken. Pour in the chicken stock and the remaining 160 ml tinned coconut milk, bring to a gentle simmer, then add fish sauce and palm sugar. Simmer gently, uncovered, for 20 minutes until the chicken is tender and the sauce has slightly thickened. Season with salt to taste and a squeeze of lime if needed.
While the curry simmers, bring a large pan of water to the boil and cook the fresh egg noodles for 1–2 minutes until tender. Drain and divide between four serving bowls.
Heat about 400–500 ml vegetable oil in a deep frying pan or wok to 180°C (or until a small piece of noodle sizzles vigorously). Use the reserved noodles and carefully lower small nests into the hot oil; fry until golden and crisp, about 60–90 seconds. Drain on kitchen paper.
Ladle the hot curry and chicken over the noodles in each bowl. Top with a handful of crispy fried noodles. Serve with pickled mustard greens, sliced shallots, lime wedges and a scatter of fresh coriander.
Tips
- Fry the paste until the oil separates — that browning step is where the deep, roasted flavours come from. Don’t rush it.
- Reserve some fresh noodles specifically for deep‑frying; dry them a little on kitchen paper to reduce dangerous splatter.
- If you can’t find pickled mustard greens, use a small handful of quick‑pickled shredded cabbage: 1 tbsp rice vinegar, pinch of sugar, 30 minutes.
- Make the paste ahead and freeze in portions for speedy midweek khao soi later.
- Leftover curry keeps 2 days in the fridge; reheat gently and add a splash of stock or water if it thickens.
Substitutions
galangal → fresh ginger, same weight
Stays closeshrimp paste → 1 tsp miso paste (for vegetarian omit fish sauce too and use soy sauce), or leave out for a milder, less umami result
Noticeably differentfresh egg noodles → fresh rice noodles (use 400 g) — texture changes and dish is lighter
Noticeably differentpickled mustard greens → quick‑pickled shredded cabbage
Stays close
Nutrition
Per serving · estimated
- 820
- Calories
- 40 g
- Protein
- 75 g
- Carbs
- 40 g
- Fat
- 5 g
- Fibre
- 8 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I make khao soi without shrimp paste?
Yes — omit the shrimp paste and increase fish sauce slightly or add 1 tsp miso for umami. The flavour will be milder and less traditionally pungent.
How do I make the crispy noodles if I don’t want to deep‑fry?
Toss small nests of fresh noodles with 1 tbsp oil and bake at 200°C fan/220°C conventional on a baking tray until browned and crisp, 10–15 minutes, turning once.
Can I use chicken breast instead of thighs?
Yes, but breast cooks faster and can dry out. Slice thinly and add later in the simmering stage, or reduce simmer time so it stays tender.
Why has my curry split or gone grainy?
Too‑vigorous boiling can separate the coconut milk. Simmer gently and stir occasionally; if it separates, remove from the heat and whisk in a little hot stock to smooth.
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