Khao Soi: A culinary highlight from Northern Thailand
Khao Soi, a delicious curry noodle soup, is a true gem of Northern Thai cuisine. Originally hailing from the Chiang Mai region, this dish combines the rich aromas of coconut milk, curry paste, and a variety of spices into an incomparable taste experience. The combination of soft egg noodles and crispy fried noodles gives Khao Soi a unique texture, perfectly rounded off with fresh herbs and lime juice.
This dish is not only a feast for the palate, but also a reflection of the cultural diversity of Northern Thailand. Khao Soi is traditionally prepared with chicken, but can also easily be adapted to vegetarian or vegan preferences. Whether as a warming meal on a cool day or an exotic highlight on a special occasion – Khao Soi delights with its versatility and the harmonious balance of aromas and textures.
We have packed all of this into our Khao Soi Curry Paste.
Ingredients for 2–3 servings of Khao Soi
Preparing Khao Soi takes approximately 45 minutes.
Simply follow our cooking instructions.
| Chicken thighs | 1 per person |
| Coconut milk | 400 ml |
| Khao Soi Curry Paste | 1 - 2 tbsp |
| Water | 750 ml |
| Egg noodles | 400 g |
| Fish sauce or soy sauce | 2 tbsp |
| Coconut sugar or brown sugar | 1 tsp |
| Salt | 1 pinch |
| Lime – quartered | 1 |
| Large pickled cucumber – cut into strips | 1 |
| Shallots or red onion | 1–2 |
Preparing Khao Soi:
1. First, prepare the ingredients, slice the onion and cut the pickled cucumber into strips, and set them aside.
2. Add half of the coconut milk and the water to a pot, and cook the meat over medium heat until it is tender and cooked through.
3. Heat the other half of the coconut milk slowly in a wok or pan over medium heat until a light layer of oil forms at the bottom and the milk becomes creamy. Here is our video on cracking the coconut milk
4. Add the Khao Soi curry paste and fry for about one minute while stirring constantly, until it smells aromatic. Then set it aside.
5. Now add the previously prepared coconut curry mixture to the cooked chicken and bring it to a slow boil together.
6. Season with fish sauce, coconut sugar, and salt. Add more or less to taste to achieve the desired balance of salty and sweet.
7. Cook the egg noodles in a separate pot according to the package instructions. Drain 3⁄4 of the cooked noodles and set aside. Fry the other part of the noodles in hot oil until they are crispy, and drain on kitchen paper.
8. Distribute the cooked noodles in bowls and pour the Khao Soi over them. Garnish with the fried noodles, chopped shallots, pickled cucumbers, and lime wedges.
Do you like it a little spicier? Then try our recipe for Red Curry!
Did you know…?
Historical roots: Khao Soi originated in the cuisine of Chinese Muslim traders from Yunnan, China. These traders brought the dish to Northern Thailand via Myanmar and Laos in the 19th and 20th centuries.
Meaning of the name: The name "Khao Soi" literally means "cut rice". Originally, the noodles were made from sticky rice flour and colored with turmeric.
Regional variations: There are many regional variations of Khao Soi. In Chiang Mai, it is often served with chicken or beef, while in other regions, pork or tofu are also used.
Textural diversity: A special feature of Khao Soi is the combination of soft egg noodles and crispy fried noodles, which gives the dish a unique texture.
Popularity: Khao Soi is one of the most popular dishes in Northern Thailand and is often called the best dish in Chiang Mai. Not surprisingly, it was named the best noodle soup in the world by TasteAtlas in 2023.
