Khao Soi
Northern Thai coconut curry noodles with crispy noodle topping.
Ingredients
- 400 g Chinese egg noodles
- 500 g Chicken thighs
- 4 tbsp Red curry paste
- 2 tin Coconut milk
- 1 tsp Ground turmeric
- 3 tbsp Fish sauce
- 1 tbsp Sugar
- 300 ml Neutral oil
- 2 Shallot (optional)
- 2 Lime (optional)
Method
- Slice the chicken thighs into bite-sized pieces.
- Spoon the thick cream from one tin of coconut milk into a wok and simmer over medium until it bubbles and the oil separates, then fry the curry paste and turmeric in it until deeply fragrant. Add the chicken and stir to coat.
- Pour in the rest of the coconut milk plus enough water to make a brothy curry, season with the fish sauce and sugar, then cover and simmer on low until the chicken is tender.
- While the curry simmers, thinly slice the shallots for garnish.
- While the curry simmers, cut the limes into wedges.
- While the curry simmers, set aside a handful of the dry egg noodles. Heat the oil in a small pan and fry the reserved noodles in batches until crisp and golden, then drain on paper towels. Meanwhile bring a pot of water to a boil, cook the rest of the noodles until just tender, drain, and divide between bowls.
- Ladle the curry over the soft noodles and top each bowl with the crispy noodles, sliced shallot, and a lime wedge.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Khao Soi
Khao soi is the signature noodle curry of northern Thailand, centered on Chiang Mai and carrying clear traces of the Burmese and Yunnanese trade routes that shaped the region's cooking. It is a coconut curry broth built on red curry paste and turmeric, poured over egg noodles and, traditionally, crowned with a tangle of the same noodles fried crisp so each bowl gives you both soft and crunchy in one bite. Chicken thigh is the classic protein here, simmered until tender in the fragrant coconut broth. Alongside the bowl come the essential garnishes that make the dish sing: sliced shallot, lime, and usually pickled mustard greens and chili oil.
The technique that gives this khao soi its depth is cracking the coconut cream: the thick cream is simmered until the oil separates, then the curry paste and turmeric are fried directly in that hot fat until deeply aromatic before any liquid goes in. This blooming step is what carries the spice and turns a simple broth into something layered and rounded. The finished curry is rich but brothy, warmly spiced rather than fiery, with the coconut smoothing the edges and the lime and raw shallot cutting through at the table. It eats as a satisfying, restaurant-worthy bowl that comes together in under an hour, ideal for a cozy dinner when you want something more involved than a stir-fry but far from an all-day project.
Khao Soi: frequently asked questions
How many calories are in Khao Soi?
A serving has about 1235 calories — 40.6g protein, 90.9g carbs, 81.6g fat, 9.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 40.6g of protein, roughly 13% of its calories.
Is Khao Soi gluten-free?
As written, no — it contains Chinese egg noodles. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Khao Soi take to make?
About 45 minutes start to finish, but only around 24 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Khao Soi?
The core ingredients are essential, but you can leave out shallot, lime — they're optional and mainly there for extra flavor or finish.
How many servings does Khao Soi make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.