Khao Soi — Print Recipe — The Culinary Codex

A rich and aromatic coconut curry noodle soup from northern Thailand, featuring tender egg noodles in a spiced broth topped with crispy fried noodles, pickled mustard greens, and shallots. This Chiang Mai specialty blends Thai and Burmese culinary traditions into a deeply satisfying bowl.

Ingredients

400g fresh egg noodles
400ml coconut milk
500ml chicken stock
3 tablespoons khao soi curry paste
500g chicken thighs, bone-in
2 tablespoons fish sauce
1 tablespoon palm sugar
1 teaspoon turmeric powder
Vegetable oil for frying
4 shallots, thinly sliced
Pickled mustard greens for garnish
2 limes, cut into wedges

Instructions

1 Prepare the curry paste by pounding dried chilies, shallots, garlic, lemongrass, galangal, turmeric, and coriander seeds in a mortar until smooth, creating a fragrant golden paste.
2 Heat coconut cream in a wok over medium-high heat until it separates, then fry the curry paste for three minutes until deeply aromatic and the oil begins to float on the surface.
3 Add chicken thighs and coat them thoroughly in the curry paste, cooking for five minutes until sealed on all sides and the spices have penetrated the surface of the meat.
4 Pour in remaining coconut milk and chicken stock, add fish sauce and palm sugar, then simmer for thirty minutes until the chicken is tender and falls easily from the bone.
5 While the curry simmers, deep-fry a portion of egg noodles until crispy and golden, setting them aside on paper towels to drain while blanching the remaining noodles in boiling water.
6 Divide blanched noodles among bowls, ladle the curry and chicken over top, then garnish with crispy noodles, sliced shallots, pickled mustard greens, and lime wedges for squeezing.

Did You Know?

Khao soi is the subject of a friendly rivalry between Chiang Mai and Chiang Rai, with each city insisting their version is the original. The dish likely traveled along ancient trade routes connecting Myanmar, Laos, and northern Thailand.