How to make Khao-Soi
A trip to the north isn’t complete without Khao Soi! Golden curry broth, crispy noodles, and plenty of local charm—it’s the taste travelers never forget.
Ingredients
- 150 ml coconut milk
- 50 ml chicken stock or water
- 50 g Khao-Soi curry paste (homemade or store-bought; can substitute red curry paste + ½ tsp curry powder if needed)
- 100 g chicken or tofu: cut bite-sized
Seasoning
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp palm sugar (or brown sugar)
- 1 tsp lime juice or 1 wedge of lime (for serving)
Noodles & toppings
- 120 g fresh egg noodles or dried: Boil until just cooked
- 50g egg noodles: deep-fried until crispy, for topping
- 1–2 shallots: sliced
- Pickled mustard greens (chopped, optional but traditional)
- Fresh coriander (cilantro), chopped
- Lime wedges
- Chili oil or chili flakes in oil (for heat)
Instructions
- Cook the curry paste – Heat a small pot, add 2 tbsp coconut milk. Stir in Khao-Soi curry paste, fry until fragrant and slightly oily.
- Add Protein – Stir to coat with paste, cook lightly.
- Make the broth – Add remaining coconut milk and chicken stock. Simmer until chicken is fully cooked and broth is rich.
- Season – Add fish sauce and palm sugar. Adjust taste (should be savory, slightly sweet, aromatic).
- Prepare noodles – Boil egg noodles until just cooked. Reserve some to deep-fry until golden & crispy.
- Assemble bowl – Place soft noodles in a bowl, pour curry broth with chicken over.
- Top with crispy noodles, shallots, pickled mustard greens, coriander, chili oil and a squeeze of lime.