Authentic Khao Soi Recipe
A classic Northern Thai coconut curry noodle soup known for its rich, fragrant broth and tender chicken, topped with crispy noodles and fresh aromatics. It's a comforting and vibrant dish with deep flavors.
Ingredients
- 6 each dried red chilies deseeded and soaked
- 3 cloves garlic peeled
- 1 tbsp galangal minced
- 1 tbsp lemongrass finely sliced
- 1 tsp turmeric freshly grated (or 1/2 tsp ground)
- 1 tsp coriander seeds toasted
- 1/2 tsp cumin seeds toasted
- 1/2 tsp white peppercorns toasted
- 1/2 tsp shrimp paste (optional
- 1 tbsp shallots chopped
- 1 tsp salt
- 2 tbsp vegetable oil
- 500 g chicken thighs boneless
- 400 ml coconut milk full-fat
- 500 ml chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 250 g fresh egg noodles for soup
- 100 g fresh egg noodles for frying (or dried crispy noodles)
- 1 each lime wedges
- 2 tbsp pickled mustard greens chopped
- 2 tbsp shallots thinly sliced
- 1/4 cup fresh cilantro chopped
- 1 each red onion thinly sliced (for serving)
- 1 sprig cilantro for garnish
- 2 tbsp chili oil homemade or store-bought (optional)
Instructions
- Prepare the Curry Paste: Soak dried chilies in hot water for 15-20 minutes until soft, then drain. In a mortar and pestle (or food processor), combine chilies, garlic, galangal, lemongrass, turmeric, toasted coriander seeds, cumin seeds, peppercorns, shrimp paste (if using), shallots, and salt. Pound or blend until a fine paste forms.
- Cook the Chicken: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the homemade curry paste and sauté for 5-7 minutes until fragrant, stirring constantly. Add the chicken pieces and cook until browned on all sides, about 5-8 minutes.
- Simmer the Curry: Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and the flavors have melded. Stir in fish sauce and palm sugar, adjusting seasoning to taste.
- Prepare Noodles: While the curry simmers, boil the fresh egg noodles for the soup according to package instructions until al dente. Drain and set aside.
- Fry Noodles (for topping): Heat about 1-2 inches of vegetable oil in a small pot or pan to 350°F (175°C). Carefully fry small batches of the remaining fresh egg noodles until crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
- Assemble Khao Soi: Divide the cooked soft egg noodles into serving bowls. Ladle generous amounts of the rich chicken curry broth over the noodles.
- Garnish and Serve: Top each bowl with a handful of crispy fried noodles, fresh cilantro, sliced shallots, pickled mustard greens, and a lime wedge. Serve immediately, with extra chili oil on the side if desired.
Notes
For extra spice, add more dried chilies to the paste. Adjust coconut milk for desired richness. Serve with lime wedges, pickled mustard greens, and sliced shallots for an authentic experience. Vegetarians can substitute chicken with firm tofu or mushrooms.