Khao Soi (Thai Red Curry Noodle Soup)

Khao soi is the coveted Thai red curry noodle soup popular in Northern Thailand. During my first visit to Chiang Mai, I took a cooking class to learn how to make their local Khao Soi recipe. And while it was delicious when I tried the recipe at home, it just didn’t quite taste the same as what I had Thailand.

So, during our latest visit to Chiang Mai, we ate loads of khao soi to decipher every flavor and lingered around the large woks at the front of food stalls to observe how it’s made. The secret, I’ve figured out, is in the simmer.

After tweaking this khao soi recipe during several test runs at home, I’ve finally got the flavors right using a crock pot to give it that slow simmer. Our last few batches based on this recipe below instantly bring us back to our favorite noodle bowls in Chiang Mai. Hope you enjoy it as much as we do!

What Does Khao Soi Taste Like?

Khao soi tastes like a rich, slightly spicy coconut curry broth that’s just bursting with flavor. Throw in some tender noodles, and then top it all off with crunchy fried noodles, shallots, cilantro, and a wedge of lime for that extra zing. It’s layered with so much extraordinary flavor, like most Thai dishes.

What Is In Khao Soi?

First, let’s talk about ingredients. Khao soi is a coconut based curry with egg noodles, chicken (sometimes beef), green onions, shallots, and a squeeze of lime. It packs a whole mouthwatering bite of umami that makes it memorable and comforting, and that umami really sets in when you allow the ingredients to simmer.

Special Ingredients For Khao Soi

There are a few things you’ll want to pick up at your local Asian or International food market.  They are:

• red curry paste
• yellow curry paste
• yellow curry powder
• fish sauce
• chili pepper in oil
• egg noodles

Choosing The Right Noodles

A note about picking the right noodles: Khao Soi is traditionally made with egg noodles. They’re heartier and the sauce seems to stick to them (just like Bolognese sticks to tagliatelle).  That being said, it’s okay to use vegetarian noodles if you can’t find egg noodles. The vegetarian noodles are a bit lighter and take less time to cook.

With either noodle, look for a package where the noodles are individually portioned like little nests.  This makes it so much easier to cook just what you need and store the rest for later.  Otherwise, you get a big pot of tangled mess.

A Note About Curry

When looking for the curry, find Thai-made red curry paste and yellow curry paste if you can. The ingredients of each are pretty similar, but the yellow curry paste tends to have a more aromatic floral scent while the red curry paste isn’t as complex. By the way, both look ‘red’ when you open the can, so it is easy to get the two confused. If you mix them up, you can tell them apart by the scent.

What To Serve With Khao Soi

In Thailand, pickled mustard greens are typically served as a side dish with khao soi along with a cucumber salad and slices of small red onions and lime. If you see this at your local market, definitely pick some up to serve on the side.

This pepper in oil is what makes khao soi Thai coconut curry noodle bowls go from mild to “Thai Hot.”  It’s also what give Khao Soi that rim of flavorful orange oil on the top.  Save this to have on the side and add to your bowl one small spoonful at a time to control the heat.

Now, for what you’ll pick up at your local grocer or farmer’s market. I recommend dark meat chicken as it is more flavorful (more authentic too) and is perfect for a slow cooker. White meat tends to get hard and chunky.

• chicken thighs (remove skin and bone)
• coconut milk
• chicken stock
• shallots
• sugar
• green onions
• limes (small key limes are best, but regular limes will also work)

Khao Soi Recipe: Step-By-Step

Here’s how to make this khao soi recipe with step-by-step photos! First, start by prepping your ingredients.Remove skin and bones from chicken thigh meat and chop into small rustic chunks. Then measure out everything you’ll need to put the curry together.

Add chicken, coconut milk, chicken stock, yellow curry paste, red curry paste, yellow curry powder, sugar, and fish sauce to slow cooker. There’s no need to brown the chicken first as it will take on the flavor of the coconut milk and red curry paste.

Stir, cover, and set heat to high. Allow to cook for 4 hours (or, simmer for 8 hours with setting on low).

Cook individual servings of noodles according to package directions, drain and place in bowls. Spoon 1-2 cups of khao soi curry broth over noodles and garnish with green onion and cilantro.

Serve with a side of shallots, lime, and pickled mustard greens. Add small amounts of chili oil to individual bowls to increase the spiciness to your own taste (or omit if you like it mild).

Additional Khao Soi Recipe Notes

Follow the recipe below, prepping the garnish to set aside and adding the curry ingredients and chicken thigh meat to a crock-pot. Stir everything together and turn heat to high and let it simmer in a low boil for 4 hours.  If you’re going to make it in the morning and want it to be ready when you get home from work, set your slow cooker setting to low and simmer for 7 to 8 hours. Once the curry is done, boil a pot of water to cook your noodles. One noodle nest equals a one-bowl serving and they take 2-7 minutes to cook depending on package directions.

Continue to Content

Khao Soi

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This Thai red curry noodle dish is flavorful and satisfying!

Print

Ingredients

• 1 lb chicken thighs
• 1 13 or 14 ounce can of coconut milk
• 3 cups chicken stock
• 1 tsp yellow curry paste
• 2 tsp red curry paste
• 1 tsp yellow curry powder
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 package of individually portioned egg noodles
• 1-2 green onion, chopped (for garnish)
• 1-2 small limes, sliced in wedges (for garnish)
• 3-4 springs cilantro (for garnish)
• 1-2 shallots (for garnish)
• 1 can of pickled mustard greens (for garnish)
• 1-2 Tsp of chili pepper in oil (for garnish)

Instructions

1. Remove skin and bones from chicken thigh meat and chop into small rustic chunks.
2. Add chicken, coconut milk, chicken stock, yellow curry paste, red curry paste, yellow curry powder, sugar, and fish sauce to slow cooker. Stir, cover, and set heat to high. Allow to cook for 4 hours (or, simmer for 8 hours with setting on low).
3. Cook individual servings of noodles according to package directions, drain and place in bowls.
4. Spoon 1-2 cups of khao soi curry broth over noodles and garnish with green onion and cilantro.
5. Serve with a side of shallots, lime, and pickled mustard greens.
6. Add small amounts of chili oil to individual bowls to increase the spiciness to your own taste (or omit if you like it mild).

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