Thai🥣 Soups & stews

Khao Soi (Northern Thai Curry Noodle Soup)

Name: Khao Soi (Northern Thai Curry Noodle Soup)
Total time: 1 h 35 min
Cuisine: Thai
Ingredients: 2 lb Chicken drumsticks; 2 cans Coconut milk; 5 oz Red curry paste; 1 tbsp Curry powder; 1 tsp Turmeric powder; 1 tbsp Fermented soybean powder; 2 tsp Salt; 1 tbsp Coconut oil; 1½ tbsp Palm sugar; 1 tbsp Fish sauce; 1 tbsp Seasoning soy sauce; ~2 tbsp Soy sauce (for color); 5 cups Water; ~400 g Egg noodles; ~3-4 cups Cooking oil for frying noodles; ~1 Red onion; ~½ cup Pickled mustard greens; ~¼ cups Cilantro; ~2 Green onion; ~2-3 tbsp Chili oil (toasted dried chilies); ~1-2 Lime

⏱ 95 min

An authentic Northern Thai curry noodle soup from Chiang Mai. A rich, creamy broth made with coconut milk, red curry paste, and aromatic spices, topped with tender chicken. Served with layers of crispy fried noodles, soft boiled noodles, fresh herbs, pickled mustard greens, red onion, chili oil, and lime for complex flavors.

Adapted from a video by Spoon Fork Heart

Epic Khao Soi Recipe ข้าวซอย ♥ Episode 276

Watch on YouTube

Ingredients

Chicken drumsticks2 lb
Coconut milk2 cans
Red curry paste5 oz
Curry powder1 tbsp
Turmeric powder1 tsp
Fermented soybean powder1 tbsp
Salt2 tsp
Coconut oil1 tbsp
Palm sugar1½ tbsp
Fish sauce1 tbsp
Seasoning soy sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Heat coconut oil in a large pot over medium-low heat, then add red curry paste and stir continuously until fragrant.
2
Add curry powder, fermented soybean powder, and turmeric powder. Cook for about 1 minute, stirring well.
3
Add a small amount of coconut milk and mix with the curry. Continue cooking on low heat, gradually adding more coconut milk little by little, stirring constantly until the oil begins to separate.
4
Pour in the remaining coconut milk and water, then increase heat to high.
5
Add chicken drumsticks, cover the pot, reduce heat to medium, and simmer for about 25 minutes until the chicken is tender. Add salt to season.
6
Prepare toppings: chop cilantro and the green part of green onions, slice red onion, cut lime into wedges, and rinse and slice pickled mustard greens.
7
Heat plenty of oil in a separate pan until bubbling. Fry egg noodles in batches for about 1 minute each until golden and bubbles subside. Remove and drain.
8
Drain the oil and in the same pan over low heat, add pork fat or vegetable oil and toasted dried chili. Cook on low heat until dark brown with a strong smoky aroma.
9
Boil water in another pot, add a little oil, then cook egg noodles in batches for 1–2 minutes until just tender. Place in bowls and drizzle with oil to prevent sticking.
10
Simmer for another 20 minutes. Taste and add palm sugar, seasoning soy sauce, and fish sauce (1 tablespoon each), then add soy sauce (about 2 tablespoons) for color. Adjust seasoning as needed.
11
Assemble the dish: place soft noodles in a bowl, ladle hot curry broth with chicken on top. Add red onion, pickled mustard greens, crispy fried noodles, cilantro, green onion, lime, and chili oil to taste. Squeeze lime juice over the top and mix before eating.

Khao Soi (Northern Thai Curry Noodle Soup)

Ingredients

Steps

More like this