Khao Soi
A rich, fragrant Northern Thai coconut curry noodle soup topped with crispy fried noodles.
Origin & history
Khao Soi is believed to have been introduced to Northern Thailand by Chinese-Muslim traders from Yunnan, which explains the use of wheat noodles and curry spices not typically found in Central Thai cuisine.
Ingredients
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Curry Base
Noodles
Condiments
The method
Step by step
- 01
Fry Curry Paste
5 minIn a pot, heat a small amount of coconut cream until it bubbles and separates. Add the red curry paste and fry until fragrant.
Use the thick cream from the top of the coconut milk can.
- 02
Simmer Chicken
30 minAdd the chicken drumsticks and sear slightly. Pour in the remaining coconut milk and some water or stock. Simmer until the chicken is tender and cooked through.
Skim any excess fat from the surface.
- 03
Prepare Noodles
5 minBoil the egg noodles according to package instructions. Fry a small portion of the noodles in hot oil until crispy for the topping.
The crispy noodles provide a necessary textural contrast.
Chef tips
- — Serve with all condiments on the side so guests can customize their bowl.
- — The broth should be rich and creamy.
Common mistakes
- — Not frying the curry paste enough
- — Overcooking the noodles
Substitutions
- Egg noodles → Wheat noodlesUse high-quality egg noodles for best texture
Storage & serving
Store broth and noodles separately in the refrigerator for up to 3 days.
Serve in a bowl with soft noodles, topped with crispy noodles, and condiments on the side.
Food safety
Ensure chicken reaches an internal temperature of 165°F (74°C).
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