Khao Soi would be my deathbed meal, the meal I would ask for the night before my execution, my desert island meal. It’s a rich curry from Chiang Mai in the north of Thailand, characterized by turmeric, which stains the coconut broth a deep gold. It has chewy fried wheat noodles, rather than the usual rice noodles. The toppings of khai soi are also unique from some of the more standard Thai dishes, with fried shallots and pickled vegetables bringing a whole new complexity.
Chiang Mai is just on the border of the Golden Triangle of Thailand, Myanmar and Laos, and it has a really distinct culture from the rest of Thailand. I was blown away by Chiang Mai’s sprawling night market, with all kinds of foods I didn’t see anywhere else on my trip. If you ever plan a trip to Southeast Asia, I would put Chiang Mai tops on your list. If anything, to eat your weight in khao soi.
Seriously, once you try khao soi, you’ll crave it. You’ll scour Thai menus and geek out when you finally find a restaurant that has it. And then you’ll be annoyed if they miss the key stuff that makes it khao soi. 
The flavors are evocative of what Thai food is all about – the perfect balance of hot, sweet, salty, and sour. We’ve got the hot curry, the sweet coconut milk, the salty fish sauce, and the sour lime and pickled onions, all heightened by the bittersweet fried shallots and crispy noodles.
So when you’re cooking khai soi, taste, taste, taste! It’s all about the balance. Don’t be afraid to tinker, adding more or less of anything to coax all the flavors in line. And don’t get lazy and skip the garnishes, because they really take the dish to the next level.
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How to Make Khao Soi Curry Noodles
- Total Time: 70 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Rich Thai curry with turmeric, wheat noodles, and crunchy toppings. A complex flavor profile in every bite!
Ingredients
- 3 cloves garlic
- 1 tsp ground turmeric
- Salt
- 1-2 tbsp Thai red curry paste
- 1 tbsp peanut, vegetable or grapeseed oil
- 2 cans (800 ml) coconut milk
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 1 tbsp sugar
- 1/2 cup (118 ml) water
- 3 tbsp fish sauce
- 1-2 tbsp lime juice
- 8 oz (225 g) dried Chinese egg noodles
- Oil for frying noodles and shallots
- 1-2 limes, quartered
- Handful of cilantro leaves
- 3 shallots, sliced thin
- 1/2 red onion
- 1/2 cup (113 ml) white vinegar
- 1/2 cup (113 ml) water
- 2 tbsp sugar
Instructions
For the Pickled Onions
- Combine water, vinegar, and sugar in a small saucepan. Bring to a boil and simmer for 3 minutes, until the sugar is dissolved. Add onion and remove from heat. Cool for at least an hour.
For the Curry
- In a small bowl, combine garlic, 1 tsp salt, turmeric, and curry paste.
- Heat a large skillet or wok over high heat. Add 1 tbsp oil. Once hot, stir-fry the chili paste mixture for 30 seconds, then add the reserved coconut cream. Lower the heat to medium-high. Add the chicken and sugar and simmer for about 5 minutes.
- Add the remaining coconut milk, water, and fish sauce. Bring to a boil, then reduce heat and cook at a simmer for about 30-40 minutes, until the chicken is cooked through.
- Remove from the heat and stir in 1 tbsp lime juice. Taste, then add more lime juice, salt, and/or fish sauce if necessary.
- Remove chicken thighs, chop or shred coarsely, and return to the pot.
For the Crispy Shallots and Noodles
- Cook noodles according to package instructions; drain. Line 2 plates with paper towels.
- In a large skillet, heat about 4 tbsp oil over medium-high heat (approximately 350°F/177°C). Fry shallots for about 3 minutes, until golden-brown. Drain on a paper-towel-lined plate.
- Use a fork to create 4-6 small nests with about half the noodles. Reserve remaining noodles.
- Carefully place the noodle nests in the skillet with the remaining shallot oil, and fry for about 3 minutes, until the bottom is very brown and crispy. Drain on paper towels.
To Serve
- Place some loose noodles plus a noodle nest in the bottom of a wide soup bowl. Ladle over chicken, some broth, and top with fried shallots, pickled onions, and cilantro. Serve with a lime wedge.
Notes
- For a richer flavor, use roasted chicken thighs instead of raw.
- To make this vegan, substitute the chicken with firm tofu and add 1 tbsp soy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days; the noodles may soften.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What is the difference between khao soi curry paste and a standard red or yellow curry paste?
Khao soi paste is a Northern Thai blend that typically includes dried chilies, galangal, turmeric, and spices like coriander and cumin. It has a distinct warmth and earthiness that sets it apart from the brighter, more citrusy profiles of standard Thai curry pastes.
How do I make the crispy noodle topping that goes on khao soi?
Deep-fry a small portion of the same egg noodles used in the soup until golden and crunchy. Drain them on paper towels and add them right before serving so they stay crisp.
Can I make khao soi with a protein other than chicken?
Yes, bone-in chicken thighs are traditional, but beef shank, tofu, or shrimp are all common variations. Adjust the simmering time based on the protein since shrimp cooks in minutes while beef shank needs at least an hour.
