Authentic Northern Thai Khao Soi Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1 can (14 ounces) coconut milk
  • 2 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 1 pound Chinese egg noodles
  • Salt to taste
  • 3 cups fresh bean sprouts, for serving
  • 3 green onions, sliced, for serving
  • 1/2 cup chopped fresh cilantro, for serving
  • 2 limes, cut into wedges, for serving
  • 1/2 cup crispy fried onions, for serving

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped shallots, garlic, and ginger to the pot and sauté until they start to soften and become fragrant.
  3. Add the red curry paste, ground turmeric, ground coriander, and curry powder to the pot and stir to combine. Cook for a few minutes until the spices are toasted and fragrant.
  4. Pour the coconut milk into the pot and whisk until the curry paste and spices are well blended into the milk.
  5. Add the chicken broth, fish sauce, and sugar to the pot and stir to combine.
  6. Add the chicken pieces to the pot, making sure they are submerged in the liquid. Bring the liquid to a simmer and cook until the chicken is cooked through, about 20-30 minutes.
  7. While the chicken is cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions. Drain the noodles and set aside.
  8. To serve, divide the cooked noodles among the serving bowls. Ladle the curry soup and chicken over the noodles.
  9. Top each bowl with bean sprouts, sliced green onions, chopped cilantro, lime wedges, and crispy fried onions. Serve hot.

Tools for making

Recipe variations

  • Vegetarian/Vegan Option: Omit the chicken and substitute tofu or tempeh as a protein alternative.
  • Beef Khao Soi: Replace the chicken with beef, such as thinly sliced flank steak or beef stew meat.
  • Seafood Khao Soi: Use shrimp, fish, or a combination of seafood in place of chicken.
  • Vegetable Khao Soi: Make a flavorful vegetable curry by using a variety of vegetables like bell peppers, broccoli, carrots, and snap peas.
  • Gluten-free Option: Substitute wheat-based egg noodles with rice noodles or gluten-free egg noodles.
  • Spicy Variation: Add extra chili paste or fresh chilies to make the dish spicier.
  • Coconut-Free Version: Replace the coconut milk with an equal amount of vegetable broth for a lighter broth.
  • Nut-Free Option: Omit garnishing with crispy fried onions if you have nut allergies.
  • Herb Variations: Experiment with different herbs like Thai basil, mint, or Thai lemon basil for added freshness and aroma.
  • Crunchy Toppings: Try adding crushed peanuts or toasted sesame seeds as additional toppings for extra texture.

Recipe overview

Experience the savory, aromatic flavors of Northern Thailand with this Khao Soi recipe. This comforting dish combines tender chicken, fragrant spices, and rich coconut milk to create a hearty, soul-warming soup. Khao Soi is a one-pot meal that's both satisfying and easy to prepare. The dish is made unique by its tender egg noodles submerged in the flavorful broth, and crunchy noodles sprinkled on top. With toppings like fresh lime, bean sprouts, cilantro, and crispy fried onions, each bowl can be customized to your liking. Expect a harmonious balance of spicy, tangy, sweet, and savory flavors that will transport you to the bustling street food markets of Chiang Mai. Perfect for any season, this Khao Soi recipe is an adventure for your taste buds, right at your own dining table.

Common questions

  1. Can I use a different type of meat instead of chicken? Yes, you can substitute chicken with beef, pork, or tofu according to your preference.
  2. Can I use store-bought curry paste? Yes, you can use store-bought red curry paste for convenience, but homemade curry paste will give a more authentic flavor.
  3. Can I make this recipe vegetarian? Absolutely! You can omit the chicken and use vegetable broth instead of chicken broth. Additionally, you can add a variety of vegetables like mushrooms, bell peppers, and broccoli to enhance the flavors.
  4. What can I use as a substitute for fish sauce? If you prefer a vegetarian or vegan option, you can substitute fish sauce with soy sauce or tamari. Keep in mind that the flavor may be slightly different.
  5. How can I make the dish spicier? If you prefer a spicier Khao Soi, you can increase the amount of red curry paste or add some red chili flakes to the soup.
  6. Can I make Khao Soi ahead of time? Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. Cook the noodles separately and add them to individual bowls when serving to prevent them from becoming soggy.

Serving dishes and utensils

  • Large pot - Used for cooking the curry soup and chicken.
  • Whisk - Used for blending the curry paste, spices, and coconut milk together.
  • Knife - Used for chopping shallots, garlic, ginger, and green onions.
  • Cutting board - Used as a surface for chopping ingredients.
  • Large spoon - Used for stirring and ladling the soup.
  • Tongs - Used for handling the cooked chicken and noodles.
  • Colander - Used for draining the cooked noodles.
  • Serving bowls - Used for serving the Khao Soi.
  • Lime squeezer - Optional but helpful for squeezing lime juice over the Khao Soi.
  • Fried onion garnisher - Optional but adds a crispy texture to the dish.

Origin stories

Khao Soi's culinary journey traces back to the mountainous region of Northern Thailand, specifically in Chiang Mai. However, its roots take a more global stance, as the dish is believed to be influenced heavily by Burmese and Chinese-Muslim (Yunnan) cuisines. The story goes that the dish was carried along the trade routes by Muslim traders, who tweaked the recipe over time and adapted it to local Thai tastes. The name "Khao Soi" translates to "cut rice", though no rice is actually used in the dish. It's thought that the name might refer to the traditional method of making the egg noodles by hand, which involves rolling out a sheet of dough and "cutting" it into noodles. Thus, the beloved Khao Soi bridges cultures and traditions, creating a melting pot of flavors in a single bowl.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.