Khao Soi is one of Thailand’s most beloved regional dishes, originating from the northern city of Chiang Mai. This comforting noodle soup features egg noodles served in a rich, creamy coconut curry broth, topped with crispy fried noodles for extra texture. Its aromatic, mildly spicy, and slightly sweet flavour profile sets it apart from other Thai curries, making it a must-try for anyone exploring authentic Thai cuisine. In this recipe guide, you’ll learn how to make traditional Khao Soi at home, bringing the warmth and soul of northern Thailand into your kitchen.
What makes Khao Soi so special is its beautiful balance of flavours and textures. The soft egg noodles soak up the creamy, fragrant broth made from curry paste, coconut milk, and spices, while the crispy noodles add crunch to every bite. Served with tangy pickled mustard greens, fresh lime, shallots, and chilli oil, Khao Soi offers a unique and deeply satisfying eating experience that reflects the culinary influences of Thai and Burmese traditions.
Whether you’re looking to recreate your favourite Thai restaurant meal, impress guests with authentic flavours, or expand your home cooking repertoire with comforting Asian dishes, Khao Soi is a perfect choice. It proves that with a few traditional ingredients and easy steps, you can enjoy world-class meals without leaving your kitchen.
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Best Time To Eat
Khao Soi is best enjoyed as a hearty lunch or warming dinner, especially during cooler weather or rainy days when you crave a rich, comforting, and aromatic meal to nourish and energise you.
Best Dishes To Partner
Serve your Khao Soi with light Thai appetisers like fresh spring rolls or som tam (papaya salad), and pair it with a refreshing Thai iced tea or a crisp lager to balance its creamy, mildly spicy broth for a complete northern Thai dining experience at home.
Khao Soi is one of the most iconic dishes of Northern Thailand—a rich, aromatic curry noodle soup with a perfect balance of spice, creaminess, and crunch. It’s beloved by locals and travelers alike, but as it’s spread beyond Thailand, it has also become the subject of debate about authenticity and adaptation.
Traditional Khao Soi, especially from Chiang Mai, is typically made with egg noodles, coconut curry broth, chicken or beef, pickled mustard greens, shallots, and crispy fried noodles on top. Purists insist that only these elements—and a very specific spice blend—make it the “real” dish. To them, any major deviation risks turning Khao Soi into something else entirely.
Others see Khao Soi as a canvas for creativity. Around the world, chefs and home cooks are experimenting with different proteins, spice levels, and even plant-based versions. This tension between preserving tradition and embracing innovation mirrors a broader culinary conversation: can a dish evolve without losing its soul?
How to Make Khao Soi
Khao Soi Recipe Ingredients
Curry Paste:
Dry Spices:
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black cardamom seeds
Wet Ingredients:
5 dried red chilies (soaked and seeded)
1 small shallot, peeled and chopped
4 garlic cloves, peeled
2 tbsp ginger, chopped
1 tbsp lemongrass, chopped
1 tsp turmeric powder
2 tbsp cilantro stems, chopped
1 tsp shrimp paste
Main Ingredients:
1 lb chicken thighs or drumsticks
400 ml coconut milk (about 1 can)
2 cups chicken broth
1 tbsp palm sugar (or brown sugar)
2 tbsp fish sauce
1 lb egg noodles
Garnishes:
1 cup crispy fried egg noodles (prepared separately)
Pickled mustard greens
Lime wedges
Fresh cilantro
Red onion, thinly sliced
Chili oil
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Step By Step How to Make Khao Soi
Making the Curry Paste
Toast the coriander, cumin, and cardamom seeds in a dry pan until fragrant. Grind into a powder using a spice grinder.
In a food processor or mortar and pestle, blend or pound the dry spices with the rest of the curry paste ingredients until smooth. Add a splash of water if needed.
Preparing the Curry
Heat oil in a large pot and fry the curry paste over medium heat until fragrant and the oil separates.
Add chicken pieces and stir to coat with the paste. Cook for a few minutes until browned. Pour in the coconut milk and chicken broth.
Add sugar and fish sauce. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, until the chicken is tender.
Preparing the Noodles
Cook most of the egg noodles according to package instructions. Drain and set aside. Fry a portion of the egg noodles in hot oil until golden and crispy. Drain on paper towels.
Serving
Divide the cooked noodles among bowls. Pour the curry broth over the noodles, ensuring each bowl has a piece of chicken. Top with crispy noodles and garnish with pickled mustard greens, lime wedges, cilantro, red onion, and chili oil.
Tips for Making Khao Soi
Use Quality Ingredients
Source high-quality red curry paste or make your own using fresh spices and herbs like coriander, turmeric, and ginger. Authentic curry paste adds depth to the flavor.
Choice of Protein
Chicken thighs work well because they remain tender and juicy. Beef or shrimp can also be used, but consider cooking times and adjust as needed.
Fresh Egg Noodles
Use fresh egg noodles for the best texture. If unavailable, substitute with thin wheat noodles, or even ramen. Fry a portion of the noodles for a crispy garnish.
Balance the Curry Base
When making the coconut curry broth, start with a mix of red curry paste and turmeric, then add coconut milk for richness. Season with fish sauce and sugar for the ideal balance of salty and sweet.
Cook Proteins Thoroughly
Braise chicken or other proteins in the curry sauce until tender and infused with flavor.
Cook the Noodles Properly
Cook noodles according to the instructions. Drain them thoroughly to prevent excess moisture and maintain their texture.
Serve with Garnishes
The toppings make Khao Soi unique. Provide fresh garnishes like crispy fried noodles, pickled mustard greens, shallots, cilantro, lime wedges, and chili oil to let each person customize their bowl.
Adjust Spiciness
Serve with chili oil or crushed red pepper on the side so that diners can control the heat level.
Simmer Slowly
Allow the curry to simmer slowly so the flavors meld and deepen over time. This makes the broth richer and more aromatic.
Prepare in Advance
Cook the base and proteins in advance to let the flavors develop, then quickly reheat and assemble the bowls when ready to serve.
How Many Calories Has A Khao Soi
Noodles: Around 150-200 calories for a typical portion of egg noodles.
Coconut Milk: Approximately 200 calories for half a cup.
Chicken: About 150-200 calories for a serving (roughly 4-6 oz).
Curry Paste and Broth: Roughly 50-100 calories, depending on the amount and ingredients.
Fried Noodles Garnish: Around 50-100 calories, depending on the amount used.
A bowl of Khao Soi might have around 600-800 calories.
How to Eat
Mix well before eating: This blends the curry broth with the crispy noodles and toppings.
Add condiments: A squeeze of lime, chili oil, and pickled mustard greens enhance the flavor.
Enjoy slowly: Khao Soi is a dish meant to be savored, not rushed.
How to Partner
Pair with light sides: A simple cucumber salad or fresh spring rolls balances the richness.
Serve with Thai iced tea: The sweetness complements the spice beautifully.
Add extra chili on the side: Perfect for those who love more heat.
Serving Suggestions
Presentation plays a key role in enjoying Khao Soi. A few thoughtful details can elevate the entire experience.
Use a wide bowl: This allows all the elements—broth, noodles, toppings—to shine.
Top with crispy noodles: The contrast of textures is part of what makes Khao Soi special.
Serve with fresh garnishes: Lime wedges, shallots, and pickles should be offered on the side.
Khao Soi is a perfect example of how a single dish can carry the soul of a region. Rich, vibrant, and endlessly satisfying, it’s a bowl of comfort and culture worth mastering at home.
Final Thoughts
Khao Soi is more than just a bowl of noodles—it’s a cultural experience in itself. Its layers of flavor and texture tell the story of a region where food is both comforting and deeply expressive. Every spoonful offers warmth, spice, and the unmistakable richness of Northern Thai cuisine.
For those discovering it for the first time, Khao Soi can be a gateway dish—an introduction to Thailand’s complex culinary heritage. For locals and purists, it’s a treasured recipe that reflects identity and tradition. Both perspectives are valid and part of what makes this dish so special.
Whether you stick to the classic preparation or give it your own twist, making Khao Soi at home allows you to experience one of Thailand’s most beloved flavors in an intimate, personal way. It’s a dish that invites both respect and creativity.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.