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A plate of Thai Curry Noodles: stir-fried noodles with tofu, curry sauce, fresh veggies, garnished with cilantro and lime wedges

Thai Curry Noodles (Khao Soi)

Susie Thompson
Embark on a culinary journey to Northern Thailand and discover the rich cultural and historical significance of Khao Soi, a Thai curry noodle dish that marries creamy coconut broth with bold spices. This iconic dish, beloved for its rich coconut curry broth and tender noodles, encapsulates the essence of Thai culinary tradition. Whether new to Thai cuisine or a seasoned enthusiast, Khao Soi promises a symphony of flavors and textures that will delight your palate and warm your spirit.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Curry, Family meal, Main Course, Noodle, Soup, Soup and Stews
Cuisine Thai
Servings 4 servings
Calories 480 kcal

Equipment

  • Wok or deep heavy pot for frying the crispy noodles and building the broth
  • Medium saucepan for boiling the soft noodles separately
  • Deep-fry thermometer for frying the noodle topping at the right temperature
  • Spider or slotted spoon for lifting fried noodles out of the oil
  • Ladle for serving the broth
  • Large mortar and pestle or food processor if making curry paste from scratch
  • 4 deep serving bowls Khao Soi needs a deep bowl, the broth is generous and the toppings are tall

Ingredients
  

  • 8 oz dried egg noodles
  • 1 lb chicken thighs boneless and skinless, thinly sliced ) OR tofu for a vegetarian option
  • 2 tbsp vegetable oil
  • 1 can 14 oz / 400ml coconut milk
  • 2 cups chicken or vegetable broth
  • 3 tbsp red curry paste
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce optional, for non-vegetarian
  • 1 tbsp palm sugar or brown sugar
  • 1/2 tsp turmeric powder
  • 1/2 tsp curry powder
  • Salt to taste
  • Fresh cilantro leaves chopped, for garnish
  • Lime wedges for serving
  • Crispy fried noodles for topping

Instructions
 

  • Prepare the Noodles:
    Cook the dried egg noodles according to package instructions until they are al dente, firm, yet tender. Drain them well and set aside, ready to soak up the flavors of the curry broth.
  • Prepare the Curry Base:
    Heat vegetable oil over medium heat in a large pot. Add red curry paste and stir-fry for 1-2 minutes until it becomes fragrant and releases aromatic oils.
  • Add Coconut Milk and Broth:
    Pour in the coconut milk and chicken or vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer, melding the flavors into a rich, creamy base.
  • Season the Curry:
    Add soy sauce, fish sauce (if using), palm sugar, turmeric powder, and curry powder to the pot. Stir vigorously to dissolve the sugar and ensure even distribution of the spices. Taste and adjust seasoning with salt as needed to balance the flavors.
  • Cook the Chicken or Tofu:
    Carefully add the sliced chicken thighs or tofu to the simmering broth. Let them cook gently for 8-10 minutes, ensuring the chicken is thoroughly cooked, or the tofu is heated through and infused with the broth's flavors.
  • Assemble and Serve:
    Divide the cooked noodles evenly among serving bowls. Ladle the hot curry broth over the noodles, ensuring each bowl receives a generous amount of flavorful broth. Garnish each serving with a handful of fresh cilantro leaves and a sprinkling of crispy fried noodles for added texture and crunch.
  • Serve with Lime Wedges:
    Serve Khao Soi piping hot and lime wedges on the side. Squeezing fresh lime juice over the noodles just before eating adds a refreshing citrusy zing that enhances the dish's complexity and brightens the flavors.

Notes

  • What is Khao Soi? Northern Thailand's most iconic dish, a rich, golden coconut curry broth ladled over soft egg noodles and topped with a tangle of crispy deep-fried noodles. It is simultaneously silky and crunchy, mild and complex, creamy and bright. Originally brought to northern Thailand by Yunnanese Muslim traders traveling the old caravan routes from China, it became the signature dish of Chiang Mai and the entire Lanna region. There is nothing else quite like it in Thai cooking.
  • The two noodles: The double noodle presentation is the defining feature of Khao Soi, soft boiled noodles in the bowl, crispy fried noodles piled dramatically on top. Both are made from the same egg noodles. Do not skip the fried topping,it is not a garnish, it is half the dish.
  • The curry paste: Khao Soi paste is distinct from standard red curry paste, it contains dried spices like coriander, cumin, and turmeric alongside the usual Thai aromatics. A good quality store,bought Khao Soi paste works well. Mae Ploy and Maesri both make reliable versions.
  • Bloom the paste first: Fry the curry paste in oil before adding coconut milk, this step is non negotiable. It deepens the color, caramelizes the spices, and builds a flavor foundation that simmering alone cannot create.
  • Coconut milk: Use full fat only. Khao Soi's silky, golden broth is built on rich coconut milk,  light coconut milk will give you a thin, pale shadow of the real thing.
  • The condiment plate: Khao Soi is always served with pickled mustard greens, sliced shallots, lime wedges, and roasted chili oil on the side. These are not optional extras, they are essential components that balance the richness of the broth. Do not serve without them.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 36gProtein: 22gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 6gCholesterol: 95mgSodium: 800mgFiber: 3gSugar: 4g
Keyword Thai Curry Noodles (Khao Soi)
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