Khao Soi

A recipe for Khao Soi, a northern Thai noodle soup.




2 tbsp. cooking oil
14-1/8 oz. chopped chicken
1-1/8 lb. coconut milk
3-1/2 oz. coconut cream
1 tbsp. red curry paste
1 tbsp. Indian curry powder
1 tbsp. palm sugar or
1 tbsp. fish sauce

Wet Noodles

2 cups water
2-7/8 oz. egg noodles
2 tbsp. chili powder

Crispy Noodles

1 cup cooking oil
2/3 oz. egg noodles


1 lime, quartered
2 tbsp. chopped spring onions
2 tbsp. chopped shallots


Add 2 tbsp. oil to a wok and heat.

Mix the red curry paste and the Indian curry powder together.

Add curry paste to the wok, stirring, and wait for an amazing aroma to waft to your nose. Add chicken; turn when cooked on first side. Add coconut milk, fish sauce and sugar. Bring to a boil; simmer for 2 minutes and turn off heat.

Wet Noodles:
In a separate pot, bring water to boil. Add the egg noodles to the water and cook for 1 minute. Drain well.

Fry the chili powder with a smidge of oil for 1 minute; place in a small serving boil. Pour the curry over the boiled egg noodles.

Crispy Noodles:
In a separate wok or pan, heat cooking oil until very hot. Fry the noodles until crispy (about 30 seconds).

Place wet noodles in a soup bowl. Add broth mixture to bowl.

Serve hot with shallots, spring onions, lime and crispy noodles as accompaniments.

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