Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Khao Soi
Northern Thailand's crown jewel — silky egg noodles in a rich coconut-curry broth, topped with crispy fried noodles, pickled mustard greens, and shallots.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
8 steps- 1
Scoop the thick coconut cream from the top of the unshaken cans and fry it in a dry pot over medium heat until the oil separates and it turns fragrant and slightly grainy, about 5 minutes.
- 2
Stir the Khao Soi curry paste and curry powder into the split coconut cream and fry until deeply aromatic and the oil turns reddish, about 4 minutes.
- 3
Add the chicken thighs and turn to coat in the paste, then pour in the remaining coconut milk and chicken stock, bring to a simmer, and cook 25 to 30 minutes until the chicken is tender.
- 4
Season the broth with fish sauce and palm sugar, tasting for a rich, slightly sweet, curry-forward balance.
- 5
Blanch half the egg noodles in boiling water for 1 minute until just tender, then divide among bowls.
- 6
Deep-fry the remaining raw noodles in hot oil in small tangled nests until golden and crisp, about 1 minute, and drain on paper towels for topping.
- 7
Ladle the hot curry broth and chicken over the blanched noodles, then crown each bowl with a tangle of crispy fried noodles, pickled mustard greens, and sliced shallots.
- 8
Serve with lime wedges and chili oil on the side so each diner can adjust the sourness and heat.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving870
Calories
65 g
Protein
86 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Khao soi is the signature noodle soup of northern Thailand, centered on Chiang Mai, with roots in the Burmese and Yunnanese trade routes through the region. It pairs soft egg noodles in a coconut curry broth with a tangle of crispy fried noodles on top. The contrast of creamy broth, crunchy noodles, and sharp pickled mustard greens is what makes it unforgettable.
Listahan note
This version builds the curry broth from a bloomed paste for depth, and keeps the crispy noodle garnish separate so it stays crunchy in the bowl.
Technique cues
- Fry the curry paste in the thick cream that rises to the top of the coconut milk until the oil separates and the paste smells toasty.
- Simmer the chicken gently in the broth so it stays tender rather than tightening up at a hard boil.
- Fry a handful of the egg noodles separately until crisp and golden, draining well so the garnish stays crunchy on top of the soup.
Kitchen flow
- Parallel prep
- Fry the crispy noodles and prep the garnishes (shallot, lime, pickled greens) while the curry broth simmers.
- Make-ahead
- The coconut curry broth deepens overnight; make it a day ahead and reheat, boiling fresh noodles to serve.
- Leftover move
- Store broth and noodles separately and assemble fresh bowls so the noodles do not turn to mush.
- Cleanup rhythm
- Soak the curry pot right away, since the coconut and turmeric can stain and stick.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
egg noodles
the soup body
Purpose: Soft wheat egg noodles soak up the coconut curry while a fried portion gives crunch.
Handling: Boil most of the noodles for the bowl and reserve a handful to fry crisp.
Adaptation: Fresh chow mein or even thin ramen-style noodles work.
khao soi curry paste
the flavor base
Purpose: The paste of dried chili, turmeric, and aromatics gives the broth its color and depth.
Handling: Fry in coconut cream until fragrant and the oil separates.
Adaptation: Red curry paste boosted with extra turmeric and curry powder approximates it.
coconut milk
the creamy broth
Purpose: Coconut milk gives the soup its rich, silky body.
Handling: Use the thick cream from the top to fry the paste, then thin with the rest plus stock.
Adaptation: Full-fat canned coconut milk is standard; light coconut milk thins the broth.
chicken thighs
the protein
Purpose: Bone-in or boneless thighs stay juicy in the simmering broth.
Handling: Simmer gently until tender; bone-in adds extra body to the broth.
Adaptation: Beef shank or firm tofu for a different take.
pickled mustard greens
the sharp garnish
Purpose: Tangy pickled greens cut the richness of the coconut curry.
Handling: Rinse and chop; serve on the side for diners to add.
Adaptation: Sauerkraut or quick-pickled cabbage as a rough stand-in.
shallots and lime
the fresh finish
Purpose: Raw shallot and a squeeze of lime brighten each bowl at the table.
Handling: Slice shallots thin and cut lime into wedges for serving.
Adaptation: Red onion and a splash of rice vinegar.
Technique notes
- Let the curry paste fry until the oil visibly separates; this toasting step is what gives khao soi its depth.
- Keep the broth at a gentle simmer once the chicken is in so the meat stays silky.
- Assemble at the table with all the garnishes so every bowl gets the full crunchy, tangy, creamy contrast.
Ingredient swaps
- Vegetarian direction
- Use firm tofu and vegetable stock, and choose a curry paste without shrimp paste.
- Gluten-free direction
- Use rice noodles in place of wheat egg noodles, frying some for the crispy topping.
- Weeknight shortcut
- Start from red curry paste plus turmeric and curry powder, and use store-bought fried noodles for the garnish.
Serve alongside
- Pickled mustard greens
- Sliced shallots and lime wedges
- Thai cucumber relish
- Crispy fried noodles
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the broth and any cooked chicken up to 4 days, keeping noodles separate. Reheat the broth gently and boil fresh noodles to serve, since cooked noodles disintegrate in the soup. The broth freezes well for up to two months; add fresh noodles after thawing.
Equipment
- Heavy soup pot or Dutch oven
- Small pot or pan for frying crispy noodles
- Fine strainer
- Ladle
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