Khao Soi (Thai Coconut Curry Noodles)
Soft noodles in a rich coconut curry broth, topped with crisp ones, cool lime, pickled mustard greens and chili. Chicken thighs simmer with khao soi paste for 35 minutes; four bowls, 25 minutes of prep.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 400 g
- 800 ml
- 4 tbsp
- 500 ml
- 2 tbsp
- 1 tbsp
- 3 cloves
- 3 tbsp
- 60 g
- 1 tbsp
- 15 g
Process
Timers built in · swap anything · ask as you cook
Prepare the toppings: thinly slice the shallots, mince the garlic, chop the pickled mustard greens, cilantro, and spring onions, and cut the lime into wedges. Set everything aside.
Heat 200 ml of the coconut milk in a large pot over medium heat. Cook, stirring, for 3 to 4 minutes until it splits and the oil separates.
Add the khao soi curry paste and minced garlic to the split coconut milk. Fry for 2 minutes until fragrant and darkened slightly.
Add the chicken thigh pieces and stir to coat in the paste. Cook for 3 minutes until the outside turns opaque.
Pour in the remaining 600 ml coconut milk and the chicken broth. Bring to a gentle simmer, then cook for 15 minutes until the chicken is tender and cooked through.
Season the broth with fish sauce and palm sugar. Taste and adjust: it should be salty, slightly sweet, and rich. Keep warm over low heat.
While the broth simmers, bring a separate pot of water to a boil. Cook 300 g of the egg noodles for 3 minutes until just tender. Drain and divide among four bowls.
Heat the vegetable oil in a small pan over medium-high heat. Add the remaining 100 g egg noodles in a loose nest and fry for 1 to 2 minutes per side until golden and crispy. Drain on paper towels.
Ladle the chicken curry broth over the boiled noodles in each bowl. Top with the crispy fried noodle nest.
Serve with lime wedges, sliced shallots, pickled mustard greens, cilantro, spring onions, and chili oil on the side so each person can add their own toppings.
Kitchen notes
Kitchen notes
- The most common mistake is not frying the curry paste long enough. Cooking it in the split coconut milk for a full 2 minutes blooms the spices and removes the raw paste taste.
- Do not boil the broth hard after adding the second batch of coconut milk, or it will look grainy. Keep it at a gentle simmer.
- Fry the noodle nest just before serving. If made ahead, it loses its crunch and becomes chewy.
- If you cannot find khao soi paste, use 3 tbsp red curry paste plus 1 tsp turmeric and 1/2 tsp ground coriander.
Substitutions
- chicken thighs→firm tofu or large prawns
- fish sauce→soy sauce for a vegetarian version
- palm sugar→brown sugar
- fresh egg noodles→dried egg noodles, cooked according to package instructions
Storage & reheating
Store the broth and noodles separately in airtight containers in the fridge for up to 3 days. The fried noodle nest is best fresh but can be kept at room temperature in a paper bag for 1 day. To reheat, warm the broth in a saucepan over medium heat until simmering, then pour over freshly boiled or reheated noodles. Do not microwave the crispy noodles.
FAQ
The questions we get asked most
Why did my khao soi broth turn grainy or split?
Grainy broth usually happens when coconut milk is boiled too hard after the first split. Once you add the second batch of coconut milk, keep the heat at a gentle simmer and stir occasionally. If it does split, whisk in 2 tbsp of warm water to bring it back together.
Can I make khao soi ahead of time for a party?
Yes. Make the curry broth up to 2 days ahead and refrigerate it. Boil the noodles and fry the crispy nest just before serving. Reheat the broth gently on the stove, then assemble the bowls so the noodles stay firm.
What can I use instead of khao soi curry paste?
Use 3 tbsp of Thai red curry paste mixed with 1 tsp ground turmeric and 1/2 tsp ground coriander. The flavor will be slightly different but still close. Adjust the fish sauce and sugar to balance.
How do I know when the chicken is fully cooked?
The chicken is done when it is opaque all the way through and reaches 74°C on an instant-read thermometer. It should also shred easily with a fork. If you do not have a thermometer, cut a piece in half; there should be no pink.
Can I use dried noodles instead of fresh egg noodles?
Yes. Cook 200 g of dried egg noodles according to the package instructions, usually 4 to 5 minutes. For the crispy topping, fry a small handful of the cooked and well-drained noodles until golden.
Is khao soi very spicy?
The paste has some heat, but the coconut milk and sugar mellow it. For a milder version, use 2 tbsp paste and serve chili oil on the side. For more heat, add extra chili oil or fresh sliced chilies.
What are traditional toppings for khao soi?
Classic toppings are pickled mustard greens, sliced shallots, lime wedges, cilantro, spring onions, and chili oil. Some versions also add crispy fried garlic or roasted peanuts.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
