-
View
Khao Soi is a dish that captures the heart of northern Thai cuisine with its rich, creamy, and aromatic flavours. This curry noodle dish, brimming with bold spices and textures, is both comforting and exciting, offering a perfect balance of creaminess, heat, and freshness.
Popular in the city of Chiang Mai and throughout northern Thailand, Khao Soi is more than just a meal, it’s an expression of the region’s diverse culinary heritage, blending influences from Thailand, Myanmar, and beyond.
What Is Khao Soi?
Khao Soi is a traditional northern Thai curry noodle dish made with a fragrant coconut milk based curry, egg noodles, and tender pieces of chicken or beef.
The dish is known for its complex layers of flavour, combining a rich and creamy coconut curry broth with a hint of spice from red curry paste, balanced by the freshness of lime, shallots, and herbs.
What makes Khao Soi unique is the combination of textures; soft, chewy egg noodles are submerged in the curry, while a topping of crispy fried noodles adds a satisfying crunch with every bite.
Khao Soi is typically served with an array of condiments on the side, allowing each person to customize their bowl.
Pickled mustard greens, chopped shallots, fresh lime wedges, and a spoonful of chili oil or sauce are often provided, creating an interplay of tangy, spicy, and savoury notes.
The result is a dish that is comforting yet exciting, filling yet vibrant, a true reflection of northern Thailand’s bold and dynamic food culture.
Ingredients and Taste
The key to Khao Soi’s irresistible taste lies in its rich, fragrant curry broth. Made from coconut milk and red curry paste, the broth carries a depth of flavour that’s both creamy and slightly spicy, with hints of turmeric, lemongrass, and garlic.
This base is then simmered with tender chicken thighs or beef, allowing the meat to absorb the spices while staying juicy and flavourful.
Egg noodles are an essential part of the dish, with soft, boiled noodles forming the foundation and crispy, fried noodles sprinkled on top. The contrast between the soft and crispy textures adds to the dish’s appeal, while the rich coconut broth ties everything together.
Condiments like pickled mustard greens and lime provide a bright acidity that cuts through the richness, while shallots and chili oil offer a sharp, spicy kick. The overall taste is a delightful balance of creamy, spicy, tangy, and savoury flavours that come together in harmony with each bite.
A Taste of History
Khao Soi’s origins reflect the diverse culinary influences of northern Thailand, particularly the region’s proximity to Myanmar, Laos, and China. The dish is believed to have roots in Burmese cuisine, as its name translates roughly to “cut noodles” in Burmese.
However, the addition of coconut milk and spices distinctly reflects the Thai and Lao culinary traditions, while the use of egg noodles shows the influence of Chinese Muslim traders who once travelled through the region.
Historically, Khao Soi was a popular street food, particularly in the bustling markets of Chiang Mai, where traders and locals would come together to enjoy a bowl of this hearty and satisfying dish.
Over time, it became a beloved comfort food in northern Thai homes, often prepared during family gatherings or celebrations. Today, Khao Soi remains a symbol of northern Thailand’s vibrant food culture, enjoyed by locals and travellers alike who seek a taste of the region’s unique blend of flavours.
Khao Soi (Thai Curry Noodles) Recipe
Serves: 4 people
Ingredients:
For the Curry Paste:
- 2 tbsp red curry paste
- 1 tsp turmeric powder
- 1 tsp curry powder
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 small shallot, minced
- 1 tbsp palm sugar (or brown sugar)
For the Soup:
- 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
- 400ml coconut milk
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 300g egg noodles
- 1 lime, quartered
- Fresh cilantro, for garnish
For the Crispy Noodles:
- 50g egg noodles (for frying)
- Vegetable oil, for frying
Directions
To begin, prepare the curry paste. In a large bowl, combine the red curry paste, turmeric, curry powder, minced garlic, ginger, and shallot. Mix well until you have a smooth paste. Add the palm sugar and stir until incorporated. Set aside while you prepare the next step.
In a deep pot over medium heat, add 2 tablespoons of vegetable oil. Once heated, add the curry paste and cook for about 2-3 minutes until fragrant, stirring constantly to avoid burning. The spices will release their aroma, forming the flavourful base of the dish.
Add the chicken pieces to the pot and stir to coat them evenly with the curry paste. Cook for 5-6 minutes, allowing the chicken to brown lightly. This process helps the chicken absorb the rich flavors of the curry.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Add the soy sauce and fish sauce for depth of flavour. Let the curry simmer for 20 minutes, allowing the chicken to cook through and the broth to thicken slightly.
While the soup is simmering, prepare the crispy noodles. Heat enough vegetable oil in a small pot to deep fry the noodles. Once hot (about 180°C), add the 50g of egg noodles in small batches. Fry for 1-2 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Cook the remaining 300g of egg noodles according to the package instructions, usually 3-5 minutes in boiling water. Drain and set aside. These noodles will form the base of your Khao Soi.
Once the curry has finished simmering, taste the broth and adjust the seasoning if necessary. You can add more fish sauce for saltiness or lime juice for a tangy balance. The broth should be rich and slightly spicy, with a hint of sweetness from the palm sugar.
To serve, divide the cooked egg noodles into four bowls. Ladle the chicken curry over the noodles, making sure each bowl gets a generous amount of chicken and broth. Top with a handful of crispy noodles. Garnish with fresh cilantro and lime wedges on the side for squeezing. Khao Soi is traditionally served with pickled mustard greens, shallots, and chili oil for added heat and flavour.
Leave a Review