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Khao Soi served in a bowl
Spicy Thai Khao Soi curry soup with egg noodles

Chiang Mai Curry Noodles (Khao Soi)

Author: Flavelo
Recipes Soups
Khao Soi is the king of Chiang Mai streets: a creamy curry noodle soup that is all about the play of textures. The secret is the 'double noodle': the same egg noodle is used boiled (softness) and deep-fried on top (crunch). This contrast makes it unforgettable.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Large pot for the soup
  • Deep pan or wok for frying noodles
  • Slotted spoon
  • Tongs

Allergen Information

⚠️ Fish
⚠️ Wheat
⚠️ Egg
⚠️ Tree Nut (Coconut)

Instructions

1 ✓

Take a handful of the noodles. Heat the oil in a pan to medium-high heat and deep fry this portion of noodles until golden and crispy. Drain on paper towels.

Tip: If the noodles are fresh/wet, let them air dry a bit first to prevent splattering. This will be the 'crown' on top of the dish.
2 ✓

For the soup, heat 2 tablespoons of coconut milk (the thick cream part) in a pot until the oil separates (or use 1 tbsp oil). Add the curry paste and fry for 1-2 minutes until darker and very fragrant.

Tip: 'Frying' the paste deepens the flavors and removes the raw spice taste.
3 ✓

Add the chicken pieces, crushed garlic, and ginger. Toss in the paste until the meat turns opaque.

Tip: This allows the spices to penetrate directly into the meat fibers.
4 ✓

Pour in the remaining coconut milk and the chicken stock. Season with fish sauce and sugar. Simmer over medium heat for 15-20 minutes until the chicken is tender and a thin layer of oil floats on top.

Tip: That reddish oil layer on top is the soul of the curry; don't skim it off! It carries the flavor.
5 ✓

Meanwhile, boil the remaining noodles in salted water, then drain and divide into 4 deep bowls.

Tip: Do not overcook, as they will soften further in the hot soup.
6 ✓

Ladle the hot soup and chicken over the noodles. Top with the crispy fried noodles.

Tip: Serve immediately with the garnishes: shallots, lime, cilantro, and chili oil in small bowls.

Recipe FAQ

What if I don't have red curry paste?
You can use yellow, but the flavor character will be different. It's worth getting the real thing at an Asian grocer.
The crispy noodles get soggy quickly.
That's why you should add them right at the table, just before eating!
It's too spicy.
Add more coconut milk or a little sugar; these help tame the capsaicin.

Ingredients

  • 1 can Full-Fat Coconut Milk (13.5 oz)
  • 1 lb Chicken Thigh Fillets (boneless/skinless, chopped)
  • 14 oz Fresh Egg Noodles (or dried Chinese egg noodles)
  • 3 tbsp Red Curry Paste
  • 2 cups Chicken Stock
  • 3 cloves Garlic (crushed)
  • 1 tbsp Fresh Ginger (grated)
  • 3 tbsp Fish Sauce
  • 1 tbsp Palm Sugar (or Brown Sugar)
  • 2 pcs Limes (wedged)
  • 1 bunch Fresh Cilantro
  • 1 tsp Chili Oil or Flakes
  • 1 pc Red Onion or Shallot (finely chopped, for serving)
  • 1 1/2 cups Vegetable Oil (for frying)