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Khao Soi – Northern Thai Curry Noodle Soup
A rich, fragrant coconut curry noodle dish from Northern Thailand, topped with crispy noodles and zesty garnishes
I first had this dish in Chiang Mai and fell in love — creamy, spicy, and deeply aromatic. The version in Chiang Rai is lighter, not as thick, but just as delicious. This iconic Khao Soi features tender chicken in a turmeric-coconut curry, served over egg noodles with crunchy fried noodle topping, pickled greens, and a squeeze of lime.
Golden curry, soft and crispy noodles — a Northern Thai masterpiece!
Prep Time
Cook Time
Total Time
Servings
4
4
Ingredients
For the Chicken Curry
- 3 chicken fillets or boneless thighs, sliced
- 1 heaped tablespoon red curry paste
- 2 tablespoons oil
- 1 × 400g can coconut milk
- 1 tsp curry powder
- ½ tsp turmeric powder
- 1 brown (or black) cardamom pod, crushed or ground (optional)
- 2–3 cups chicken stock
- 1 tablespoon brown sugar
- 1–2 tablespoons fish sauce
For the Noodles & Garnishes
- 6–7 cups (loosely packed) Chinese Bah-mi egg noodles
- 5 shallots, very thinly sliced
- 1 package Chinese pickled mustard greens, rinsed and thinly sliced
- 3–4 cups oil for frying
- 3 limes, cut into wedges
- 6 dried red chilies
- Handful of fresh coriander (cilantro), chopped
Instructions – Chiang Mai Style (Rich & Thick)
Make the Chicken Curry
Step 1: Heat 2 tbsp oil in a heavy-bottomed pot over medium-high heat. Add red curry paste, curry powder, turmeric, and cardamom. Stir vigorously for 2–3 minutes until fragrant. Do not burn.
Step 2: Add ⅓ of the coconut milk. Stir well and let it bubble over high heat until red oil separates (about 3–4 minutes). Stir often.
Step 3: Add another ⅓ coconut milk. Repeat until oil separates again.
Step 4: Add sliced chicken, 1 cup chicken stock, and the remaining coconut milk. Bring to a boil, then reduce to a simmer.
Step 5: Stir in 1 tbsp brown sugar and 1–2 tbsp fish sauce. Cover and simmer for 15–20 minutes until chicken is tender. Taste — should be salty, spicy, slightly sweet. Adjust with more fish sauce if needed.
Prepare Noodles & Garnishes
Step 6: Take 1 cup egg noodles, fluff to separate strands. Fry in very hot oil in small batches until golden and crispy (flip once). Drain on paper towels.
Step 7: In the same oil, quickly fry 6 dried chilies until dark but not burnt (10–15 seconds). Set aside.
Step 8: Slice shallots, rinse and slice pickled mustard greens, cut limes into wedges, chop coriander. Set aside.
To Serve
Step 9: Boil a large pot of water. Rinse remaining fresh egg noodles in cold water to remove starch, then blanch in boiling water for 2–3 minutes. Stir to prevent sticking.
Step 10: Place noodles in bowls. Ladle hot chicken curry over the top. Garnish with crispy noodles, shallots, pickled greens, fried chilies, and coriander.
Step 11: Serve with lime wedges on the side. Squeeze lime into bowl just before eating. Add fried chilies for extra heat.
Chiang Rai Style – Lighter & Brothier
Less coconut-forward, more broth-based, but still packed with flavor.
Ingredients (Serves 4)
- Same as above, but use only ½ can coconut milk and 3–4 cups chicken stock for a lighter broth
Method
Step 1: Follow Steps 1–3 above (fry paste, add coconut milk in thirds until oil separates).
Step 2: Add chicken and ½ can coconut milk + 3 cups stock. Bring to boil, then simmer.
Step 3: Season with 1 tbsp sugar and 1.5–2 tbsp fish sauce. Simmer 15 minutes. Taste for balance — should be lighter, more brothy.
Step 4: Follow Steps 6–11 above for frying noodles, garnishes, and serving.
Note: The Chiang Rai version has a thinner, clearer broth with less coconut richness — perfect for hot days!
