Northern Thai Coconut Curry Noodles
Quick answer
Khao soi is a coconut curry noodle soup from northern Thailand's Chiang Mai region.
What makes this special
- Northern Thai khao soi features a spiced coconut broth topped with crispy fried noodles.
- Soft boiled noodles and fried crispy noodles served side by side
- Chicken thighs simmered 20 minutes on low build deep flavor in coconut curry
Key ingredients
Core cooking flow
- 1 Set aside 30g of egg noodles for the topping and heat oil over medium heat.
- 2 Add part of the coconut milk to a pan and warm it over medium-low heat until the edges bubble gently.
- 3 Add 300g chicken thighs and turn them just until the outside changes from pink to pale.
Khao soi is a coconut curry noodle soup from northern Thailand's Chiang Mai region. Red curry paste is fried in coconut cream until fragrant, then combined with more coconut milk and chicken stock to form a thick, spiced broth. Bone-in chicken thighs simmer in this liquid for about 20 minutes until the meat turns fork-tender. Egg noodles are boiled separately and placed in the bowl, but what sets the dish apart is a handful of the same noodles deep-fried until crisp and scattered on top - the crunch against the soft, soupy noodles below creates a sharp textural contrast. Shallots, cilantro, and a squeeze of lime cut through the richness, while fish sauce and a touch of sugar fine-tune the balance between salty, sweet, and sour.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Set aside 30g of egg noodles for the topping and heat oil over medium heat.
Fry them briefly until golden, firm, and crisp, then lift them out before they darken so they stay crunchy.
- 2Control
Add part of the coconut milk to a pan and warm it over medium-low heat until the edges bubble gently.
Stir in 2 tablespoons red curry paste and fry until the color deepens and the paste smells fragrant.
- 3Step
Add 300g chicken thighs and turn them just until the outside changes from pink to pale.
Pour in the remaining coconut milk and 300ml chicken stock, scraping the pan so the curry base blends into the broth.
- 4Control
Stir in 2 tablespoons fish sauce and 1 teaspoon sugar until dissolved.
Simmer on low heat for about 20 minutes, keeping the broth gentle, until the chicken feels tender enough to pull apart.
- 5Heat
Boil the remaining egg noodles separately until tender but not swollen or mushy.
Drain them well before placing them in bowls so extra water does not thin the coconut curry broth.
- 6Heat
Ladle the curry broth and chicken over the boiled noodles.
Just before serving, add the fried noodles, thinly sliced shallots, cilantro, and lime so the topping stays crisp and the richness is balanced.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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