Khao Soi

Khao soi is northern Thailand's legendary curry noodle soup — silky coconut-turmeric broth ladled over egg noodles, crowned with a tangle of shatteringly crisp fried noodles. With pickled mustard greens, lime, and shallots on the side, every bowl is a build-your-own adventure.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

4 servings

Calories

720

Ingredients

• 600 g (1 1/4 lb) chicken drumsticks or thighs
• 400 ml (14 oz) coconut milk
• 3 tablespoons khao soi or red curry paste
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 500 ml (2 cups) chicken stock
• 1 tablespoon fish sauce, plus more to taste
• 1 tablespoon palm sugar
• 400 g (14 oz) fresh egg noodles, divided
• 500 ml (2 cups) vegetable oil, for frying
• 100 g (1 cup) pickled mustard greens, chopped
• 1 red onion or 2 shallots, diced
• 1 lime, cut into wedges
• Chili oil and chopped coriander, to serve

Instructions

1. Fry the crispy noodle topping first: heat the oil to 175°C (350°F). Fry small handfuls of egg noodles (about 100 g) for 20–30 seconds until puffed and golden. Drain on paper towels and salt lightly.
2. Spoon the thick coconut cream from the top of the can into a large pot. Fry 2 minutes until the oil separates.
3. Add the curry paste, curry powder, and turmeric; fry 2 minutes until intensely fragrant.
4. Add the chicken pieces and toss to coat. Pour in the remaining coconut milk and the chicken stock.
5. Stir in the fish sauce and palm sugar. Simmer 20–25 minutes until the chicken is fall-off-the-bone tender.
6. Meanwhile, boil the remaining egg noodles until just tender, then drain.
7. Taste the broth — it should be rich, golden, and balanced between salty, sweet, and gently spicy. Adjust fish sauce and sugar.
8. Divide the boiled noodles among deep bowls and ladle over the hot broth and chicken.
9. Top each bowl with a handful of crispy noodles. Serve with pickled mustard greens, diced onion, lime wedges, and chili oil on the side.

Pro tips

• Fry the crispy noodles just before serving — they lose their crunch within an hour.
• Drumsticks give the richest broth, but thighs work if you prefer boneless.
• The broth should be thinner than a Western curry — more like a rich soup.
• Pickled mustard greens are non-negotiable; their sour crunch cuts the richness perfectly.

Frequently asked questions