Explore the delicious tastes of Northern Thailand at home through this flavor-packed noodle dish: Khao Soi.
A few years ago, when my best friend came back from a trip to Thailand, one of the things she couldn’t stop raving about was the amazing food. But there was one dish in particular that she described as her absolute favorite: khao soi, which hails from Northern Thailand, with variations found in Burmese and Laotian cuisine.
I hadn’t heard of khao soi before my friend told me about it, but the way she sang its praises made me curious. So, we found an incredible Thai restaurant in my neighborhood that had it on the menu. And then, I understood everything.
Ever since, I’ve completely fallen in love with this rich, slightly sweet, slightly spicy noodle dish and I’ve enjoyed khao soi plenty of times. It’s now become such a frequent craving that I don’t always want to go to a restaurant just to satisfy my appetite. So, I learned how to make it at home. And with the help of this recipe, now you can, too!
The secret to the fantastic flavors in this recipe are the spices. Lots of them. Specifically, turmeric, ground coriander, ground cardamom, and mild curry powder. The flavor also comes from the curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Thirty minutes of cooking time forms a delicious sauce to go with your chicken thighs and noodles. Garnish with cilantro, shallots, or red onion, and you’ve got the indulgent, wonderful flavors of Thailand from the comfort of your home.
Is Khao Soi Healthy?
Khao soi can be considered fairly healthy due to the inclusion of protein-packed chicken, plus vegetables like onions and cilantro. Coconut milk contains some healthy fat, but the fat may be an area of concern for some who are restricting their intake. If desired, you can always swap it for low-fat coconut milk. Since chicken broth can also be high in salt, this recipe calls for a low-sodium version. Though the egg noodles are not gluten-free, you can easily swap them for rice noodles, if needed.
What Is Curry Paste?
One of my secret weapons in the kitchen is curry paste. Just a couple tablespoons adds so much flavor to a dish. There are several different types of curry paste from different regions in South East Asia, the most common of which are red, green, and yellow. This khao soi recipe calls for red curry paste, of which you should be able to find a generic version at your local supermarket or Asian grocery store. But this recipe would be best if you can find a red curry paste from Thailand.
Curry paste is made from pounding together aromatics—a.k.a flavorful vegetables, herbs, and spices. You can make Red Curry Paste at home, but I prefer the convenience of good-quality, store-bought curry paste.
FAQs & Tips
How Do I Store Leftovers?
If you have leftover khao soi, it’ll keep easily, on one condition: Store any leftover noodles separately from the sauce. If the noodles sit in liquid for too long, they’ll become soggy. When stored in separate airtight containers, your leftovers will keep in the fridge for up to 3 days, or in the freezer for up to 2 months. If freezing, I recommend separating leftovers into portions for easy reheating, which can be done in the microwave or in a saucepan on the stove.
Can I Prep This Ahead?
If you want to prepare this khao soi recipe ahead of time, make it as indicated, but leave out the noodles to avoid them becoming soggy in the broth. Store your khao soi in the fridge until you’re ready to eat or serve, then reheat it and cook your noodles at the same time.
Can I Replace The Chicken With Tofu?
If you’re a vegetarian and want to replace the chicken with tofu, it’s an easy swap! Either cook the tofu the same way as the chicken as outlined in Step 4 of the instructions below, or, if you want your tofu to have a slight crunch, try this recipe for Crispy Baked Tofu. Vegetarians will also want to swap out the chicken broth for a vegetable-based one instead.
Serving Suggestions
Khao soi is pretty much the whole package. It boasts a spectacular sauce, protein, noodles, and tasty toppings. The one thing it might be missing is a bit more vegetables. Cook some extra veggies and add them directly to the sauce (I suggest zucchini, peppers, or mushrooms), or serve this recipe with a side salad. This Thai Cucumber Salad makes for an amazing pairing.
If you love the flavors of khao soi and want to delve into more Thai curries, check out these recipes for Thai Green Curry or Thai Pumpkin Curry.
Ingredients
- 12 ounces dried or fresh egg noodles
- 1 tablespoon coconut oil or vegetable oil
- 2 1/2 tablespoons red curry paste
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 2 1/2 teaspoons mild curry powder
- 1 14-ounce can unsweetened coconut milk
- 4 cups low-sodium chicken broth
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Crispy fried noodles optional garnish
- Sliced shallots or red onion for garnish
- Lime wedges for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a pot over medium heat, warm oil. Add red curry paste, turmeric, coriander, cardamom, and curry powder. Cook for 1-2 minutes until fragrant.
- Add the coconut milk and chicken broth, stir them together, and bring to a gentle simmer.
- Add the chicken pieces to the pot. Cook for about 15-20 minutes, or until the chicken is cooked through.
- Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning.
- Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles.
- Top with crispy fried noodles, sliced shallots or red onion, lime wedges, and chopped cilantro. Serve right away.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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