Khao Soi: A culinary highlight from Northern Thailand
Jul 24, 2023
Khao Soi, a delicious curry noodle soup, is a true gem of Northern Thai cuisine. Originating from the Chiang Mai region, this dish combines the rich flavors of coconut milk, curry paste, and a variety of spices for an unparalleled taste experience. The combination of soft egg noodles and crispy fried noodles gives Khao Soi a unique texture, perfectly complemented by 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 easily be adapted to vegetarian or vegan preferences. Whether as a warming meal on a chilly day or as an exotic highlight for a special occasion, khao soi delights with its versatility and harmonious balance of flavors and textures.
We have packed all of this into our Khao Soi curry paste for you.
Ingredients for 2–3 servings of Khao Soi
Khao Soi takes about 45 minutes to prepare.
Just 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 | 400g |
| 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 |
Preparation of Khao Soi:
1. In the first step, prepare the ingredients, cut the onion into slices and the pickle into strips and set them aside.
2. Pour half of the coconut milk and the water into a saucepan and cook the meat over medium heat until tender and cooked through.
3. Slowly heat the other half of the coconut milk in a wok or pan over medium heat until a light layer of oil forms on the bottom and the milk becomes creamy. Here's our video on splitting coconut milk.
4. Add the khao soi curry paste and stir-fry for about a minute, until fragrant. Then set aside.
5. Now add the previously prepared coconut curry mixture to the cooked chicken and bring to a boil.
6. Season with fish sauce, coconut sugar, and salt. Add more or less to achieve your desired balance of salt and sweetness.
7. Cook the egg noodles in a separate pot according to the package instructions. Drain 3/4 of the cooked noodles and set aside. Deep-fry the remaining noodles in hot oil until crispy, then drain on paper towels.
8. Divide the cooked noodles into bowls and pour the khao soi over them. Garnish with the fried noodles, chopped shallots, pickles, and lime wedges.
Did you know…?
Historical Roots : Khao Soi has its origins 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 glutinous 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 is also used.
Texture variety : A special feature of Khao Soi is the combination of soft egg noodles and crispy fried noodles, which give the dish a unique texture.
Popularity : Khao Soi is one of the most popular dishes in Northern Thailand and is often cited as the best dish in Chiang Mai. It's no coincidence that Taste Atlas named it the best noodle soup in the world in 2023.
