Thai Food

Khao Soi Recipe – Authentic Northern Thai Creamy Curry Meal

This authentic Khao Soi recipe is a fantastic, individual type of curry from Northern Thailand and one of our favorite Thai curries because it is full of flavor and each bite is different from the last.

This is a delicious dish to make at home, as it is unusual and interesting to look at, and each bite seems unique. You are what you eat. So when you cook at home, you can choose the best ingredients for your meals, unlike when you eat out.

Video on how to prepare Khao Soi Curry

Link to the Making Khao Soi video if you can’t download it.

There are very good Thai dishes like the fruity red duck curry, soups like Tom Yam or Tom Ka and hearty salads like Nam Tok Nua, but not as special as Khao Soi.

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Simply incredible and not to be missed.

With changing work demographics, with women out of the house for longer periods of time, there is less and less home cooking because we just don’t have the time.

Eating out is expensive, so I usually cook at home. I love the taste and I love topping dishes to make them super appetizing and really taste fantastic.

Khao Soi is really a fantastic dish to prepare. It is full of flavor and has so many flavors that all blend together beautifully that it will reward the time it takes to prepare it perfectly. Let’s see what the ingredients of Khao Soi are and how to prepare it.

1. Coconut milk, 2. Rice noodles, 3. Spring onion/green, 4. Turmeric, 5. Chicken legs, 6. Coriander. Coriander. 7. Curry powder, 8. Masala powder, 9 years. Red curry paste, 10 years old. Fish sauce, 11. Palm sugar, 12 years old. Brown sugar, 13. Lime, 14. Pickled cabbage, 15 years old. Pork rinds, 15. Shalottes

Ingredients needed for Kao Soja

  • Chicken leg
  • red curry paste
  • Coconut milk
  • Water
  • Turmeric
  • Coriander root
  • Shalottes
  • Garlic
  • Yellow curry powder
  • Garlic
  • Yellow curry powder
  • Masala powder
  • Brown sugar
  • Palm Sugar
  • Fish sauce
  • Egg noodles
  • Pickled cabbage
  • Green Spring Onion

Gluten-free pasta

Rice flour noodles of excellent quality and gluten free. These noodles are perfect for soups, roasted or sauteed.

Khao Soi is a curry noodle soup common in Chaingmai, Thailand. The old name is Guai Tiaw Hor. It is a dish that bears some resemblance to curry noodles, which is a common dish for Muslims.

Curry noodle soup is a bit like massaman curry, but uses more coconut milk, making it creamier. It’s also a little more exciting to eat – trust me!

Chicken is usually used for this dish, but feel free to experiment. I wonder what turkey tastes like. Hmmm……..

Chicken Khao Soi with Crispy Fried Egg Noodles Recipe

How to make this coconut curry noodle soup step by step

Step 1 – Prepare the chicken

Prefer the chicken leg because it has more flavor than the chicken breast.

You can leave the skin in place, which is traditional, or remove it, which many people prefer. You decide!

Separate part of the leg from the body and cut into it to expose the leg, which will cook faster and better absorb the curry sauce in which it is cooked.

Remove the bone by cutting the boneless meat into small pieces.

Preparation of chicken for noodle curry

Step 2 – Prepare the pasta

If you bought fresh egg noodles or made your own, you will need to pinch the noodles loose and shake out the flour that was used to separate the noodles.

You can also use dry noodles or ramen-style noodles to make this dish, but the flavor will be slightly different, but the dish is not disastrous.

If you use fresh pasta, put it in boiling water for a few minutes to cook – the pasta will cook quickly. If you are using dry pasta, follow the directions on the package.

We will also bake a batch of noodles, but this will be done just before serving so they are as crispy as possible – so please don’t do it now!

Cook the soft cow noodles for a minute or two – they will turn a nice yellow.

Step 3 – Make a base for the curry soup

Add the coconut milk and chopped turmeric, which is a healthy spice and gives a nice yellow curry color.

Stir to combine, then add the yellow curry powder (usually just the curry powder) and the red curry paste and mix well until you have a thick sauce.

McCormick Curry Powder

Thais use the main curry powder as a secondary spice – use the right kind.

The curry base should be thick before adding the chicken and coconut milk.

Step 4 – Cooking the chicken

Add the chicken pieces and drumsticks and stir everything well with the sauce. Sprinkle in the masala and keep stirring.

Add coconut milk mixed with water and stir until soup is smooth, thin and curry-like.

Cut the roots of the coriander/cilantro, crush and split the garlic and shallots. I usually use a mortar and pestle, but you can also crush with the corner of your hand or press firmly with the back of a large knife.

Add them to the curry and chicken soup with the spices: palm sugar, brown sugar (I use both because each adds a little to the flavor) and fish sauce.

Pure palm sugar

Palm sugar tastes better than cane or refined sugar – it’s more suited to Thai dishes.

Note that the fish sauce is the salty ingredient of the dish. It loses its fragrance and adds incredible flavor when cooked.

It’s best to err on the side of caution and use a little less fish sauce at this stage, as the curry will become a little saltier during cooking and the curry soup will shrink and thicken.

Taste to see if the salt and sweetness are balanced, then put the lid on the pan and turn the heat down low to simmer for about 20-25 minutes.

Khao Soi noodles smell so good. Really, my stomach is growling from it right now, and I’m always so excited to taste it when it’s done.

Chopped ingredients to go with the chicken noodle curry

Step 5 – Prepare pages

Khao Soi is served with a variety of side dishes. All of these appetizers create complex flavors, presented in a way that can be eaten differently for everyone.

In one bite a creamy curry, a piece of chicken and a shallot seasoned with onions, in the next a different flavor where the onions have been replaced with onion leaves, in the next crispy noodles, in the next a curry with an acidity due to the added pickled Brussels sprouts.

You know what I mean.

This makes it a unique and delicious curry – the restaurant becomes its own chef for all tastes !!!!.

Chop the green onions into small pieces, chop the coriander/cilantro leaves, chop the remaining shallots into small pieces.

Chop the sauerkraut (cook it a few minutes before using, rinse and drain), cut a few wedges of lime to squeeze out the lime juice while you eat.

Fried khao soi crispy noodles to put on top

Step 6 – Crisp

The crispy textures give depth to the dish.

Heat the oil in a frying pan until hot and fry the crispy pork until super crispy. Keep this in mind when you bake the noodles. They are added to the curry noodle soup just before serving.

Let it out.

For egg noodles in soup – soft egg noodles – there are several tips in the video, so I won’t repeat them here!

Foldable silicone sieve

Handy medium-sized compact sieves or colanders for chopping pasta and vegetables.

Step 7 – Completion and deposit

Your chicken curry should now be cooked and it’s time to serve them one by one.

Place the soft noodles in a serving bowl and top the curry with the bone and chicken pieces.

Add shallots, chopped coriander/coriander, sliced shallots, pickled cabbage, some crispy pork, some crispy fried egg noodles and a wedge of lime.

We use a few toppings or spices for decoration. So prepare cubes of shallot, slices of cucumber (Chinese mustard), spring onions, cilantro, wedges of lime and some roasted peppers.

Delicious Chicken Khao Soi Thai Noodle Curry

I love Thai food because they always add spices and vegetables to the dish, which makes it even tastier !!!!.

Now I’m so excited, guys. My khao soi came out perfect. The chicken thighs were beautifully cooked, seasoned with a curry paste that went perfectly with the creamy and delicious soup.

I have to go because my stomach is rumbling as I type this and see pictures again. Please try it – if you like curry, you will love it! !!

So until the next recipe, I promise to make you a delicious Thai meal.

Khao Soi is a dish in itself and full of flavors that you choose with every bite.

Amazing Khao Soi Recipe – Thai Curry Noodles

Big Khao Soi Northern Thai Curry


A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.

This is a great dish from Northern Thailand, especially Chiang Mai.  The general style is rice noodles with yellow curry soup. Can be prepared with a variety of meats, but usually with chicken thighs, crispy pasta, green onions, pickles and other side dishes.

OPINION: All internal reception images can be turned on or off using the camera icons next to the Instructions section.

Cooking time 20 minutes

Cooking time 40 minutes

Total time 1 hour

Basic course

Thai cuisine

For 2 persons

Calories 1006 kcal


  • 2 complete Hähnchenschenkel and -keulen, separated
  • 1 ½ tablespoons red curry paste
  • 1 cup coconut milk for baking with red curry paste
  • 2 cups coconut milk mixed with water
  • 1 Finger Turmeric
  • 2 coriander roots
  • 2 shallots
  • 2 garlic cloves
  • 1 teaspoon curry powder
  • 1 teaspoon masala powder
  • 1 teaspoon brown sugar
  • 2 teaspoons palm sugar substitute
  • 1 tablespoon of fish sauce
  • 1 portion of egg pasta


  • 1 cup ch sauerkraut
  • ¼ cup of preserved shallots
  • ¼ cup of side dish with cor cor cor ha ha ha ha ha ha
  • ¼ cup d O o green ions ha ha ha ï ï ï ï ï ï ï ï
  • Fried egg noodles
  • crispy pork
  • 1 slice of lime


  • Heat the coconut milk in a saucepan until it boils, then chop the turmeric directly into the hot coconut milk to color it. Add the red curry paste, curry powder and masala powder and mix well.
  • In a separate pan, add about a third of the coconut milk mixed with water.
  • Add the chicken thighs, turn the heat down low, add the palm sugar and salt and braise for about 40 minutes (cover with a lid).
  • While you wait for the chicken to cook, dice the shallots, slice the cucumbers and fry the dried peppers for a minute or two. Transfer the chillies to a mortar and crush them.
  • Gently place the noodles in boiling water until tender (about 4 minutes). Next, drain the water from the cooked pasta with a colander and drizzle the garlic oil over the pasta, stirring well until the garlic oil is evenly distributed.
  • Shake out the flour from the second batch of pasta, while heating oil (whatever you have on hand) in a skillet. Fry the pasta in the already hot oil over high heat until crisp and set aside.
  • When the chicken legs are cooked, you are ready to serve.
  • Put some of the cooked pasta (with the garlic butter) in a separate serving bowl, set aside the chicken thighs and pour the soup over the pasta and chicken.
  • Garnish with diced shallots, pickles, roasted chilies, chopped spring onions, cilantro and crispy noodles.

Calories: 1006kcalCarbohydrates: 115g Protein: 15gFat: 61gSaturated fat: 38gSodium: 864mgPotassium: 1669mgFiber: 18gSugar: 9gVitamin A: 815MIUVitamin C: 31,4mgCalcium: 299mgIron: 13,9mg

Other recipes you might like:

I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.

frequently asked questions

What do you serve with Kao soybeans?

Chicken hao-soi

How can I make my Thai curry even tastier?

Thai coconut flakes

Kao Soi is hot?.


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