Craving real-deal Chiang Mai noodles? This authentic chicken khao soi recipe has it all: creamy coconut milk, tender chicken, and soft egg noodles come together in my homemade version of Northern Thailand’s best noodle dish!
Tip: The curry paste used in this recipe can also be used in mee ka tee, another delicious Thai curry noodle soup you’ll want to try!
Khao soi is a spicy, coconut milk-based curry noodle soup from Northern Thailand. It’s made with egg noodles, usually chicken or beef, and topped with pickled mustard greens and other garnishes. The dish offers a balanced flavor of heat, sweetness, and savory richness.
There’s so much more to this dish than just a spicy curry and noodles. I’d love to share a bit of its background with you before we start cooking!
The story behind the name
Khao soi literally means “cut rice” in Thai. The name comes from the traditional method of making the noodles in ancient times, before noodle-making machines were invented.
They would make fresh egg noodles by mixing wheat flour, eggs, salt, and water, kneading it until well combined, then rolling it flat and cutting the dough into strips.
So, even though the dish uses egg noodles, the name refers to the old technique of cutting the dough into strips (cut rice).
As you can tell, the Thai language has a playful way of naming things!
More about Northern Thailand’s curry
This is a dish with roots that stretch across borders.
It’s believed to have been introduced by Muslim traders from China, traveling down through Burma, Laos, and into Northern Thailand. Over time, it became a signature of Chiang Mai, though it’s found in many other places now too.
It’s rarely made with pork.
That’s because of the Islamic influence in the region, making chicken and beef the more traditional choices. (And I’m totally okay with that, spicy curry with chicken legs is one of my favorite things!)
Just like massaman, it comes from different influences and ingredients that work well together.
And while every version is slightly different, the heart of it remains the same: a rich, coconut curry broth, chewy noodles, and a mix of tangy, spicy garnishes.
It’s easy to make, but hard to master.
The balance of spicy, sweet, salty, and sour takes practice—but with the right ingredients and guidance, you can make a version that tastes just like the ones in Thai restaurants.
We will use red curry paste (since khao soi paste is almost impossible to find for most of my readers), plus a little yellow curry powder to get a real-deal flavor!
Ingredient notes
Grab everything you need from your local Asian market or Asian grocery store. Head to the recipe card below the post for all the exact amounts!
Main ingredients
- Thai red curry paste – A mix of ingredients like galangal, lemongrass, and turmeric. You can use my homemade red curry paste, or go with Mae Ploy or Maesri for a solid store-bought option.
- Yellow curry powder – Adds warmth and depth; typically made with turmeric, coriander, and cumin.
- Chicken – Drumsticks or thighs work best for juicy, flavorful results; avoid chicken breast, as it can dry out in the broth.
- Full-fat coconut milk – My go-to is Aroy-D.
- Palm sugar – White sugar won’t deliver the same flavor or consistency!
- Fish sauce – My favorite brand is Megachef.
- Egg noodles – Use one portion for boiling and another for deep-frying as a crispy topping.
- Oil – Needed for frying the crispy noodles; use a neutral oil like canola or vegetable.
Toppings
- Pickled mustard greens – A must-have topping that adds a tangy, slightly crunchy contrast. Pickled mustard stems work too if that’s what you have.
- Lime
- Shallots
- Thai chili flakes (optional) – Sprinkle on top for extra heat if you like it spicy.
How to make khao soi
Step 1: Wash the drumsticks and score each one twice. This helps them cook evenly and allows all that rich curry flavor to soak in.
Step 2: In a wok or pot, simmer 1 1/4 cups (300ml) of coconut milk over medium heat. It’s ready when it thickens, and you see the oil start to separate.
Step 3: Stir in the red curry paste and yellow curry powder. Mix well until the paste fully blends into the coconut milk.
Step 4: Place the drumsticks into the curry base and coat them well. Then pour in the rest of the coconut milk.
Step 5: Add the fish sauce and palm sugar. Simmer gently for 20–30 minutes, or until the chicken is tender and fully cooked. If the curry gets too thick, add a splash of water (about 100 ml or just under 1/2 cup) to loosen it up.
Step 6: In a separate pan, heat oil as needed and fry a small handful of egg noodles until golden and crispy, or about 30 seconds. Boil the rest of the noodles until al dente, then drain.
Step 7: Serve your khao soi noodles in a deep bowl. Start with the boiled egg noodles at the bottom, then ladle the hot curry and chicken over the top. Finish with a handful of crispy noodles.
Add lime wedges, chopped shallots, pickled mustard greens, and a small dish of chili flakes on the side. You can also garnish with fresh herbs like cilantro or green onions.
Storing and reheating
- Storing: Keep the curry and noodles in separate containers. The broth will keep in the fridge for up to 3 days.
- Reheating: Warm the curry gently on the stove over low heat until hot. Boil fresh noodles if possible.
More authentic Thai curry recipes to try
Tried this authentic khao soi chicken recipe? I’d love to hear how it turned out—leave a star rating or comment below! You can also follow along on Facebook, Instagram, and Pinterest for more!
Chicken Khao Soi Recipe (Thai Curry Noodle Soup)
Ingredients
Curry ingredients
- 3 cups coconut milk, divided into 1 1/4 cups (300 ml) and 1 3/4 cups (420 ml)
- 3 tbsp + 1 tsp red curry paste
- 1 1/2 tbsp yellow curry powder
- 4 chicken drumsticks
- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 2 lb fresh egg noodles
- neutral oil, as needed for frying noodles
Garnishing (optional)
- pickled mustard greens, garnish to taste
- finely chopped shallots, garnish to taste
- lime wedge, garnish to taste
- red pepper flakes, garnish to taste
Instructions
- Wash the drumsticks and score each one twice.
- In a wok or pot, simmer 1 1/4 cups (300ml) of coconut milk over medium heat. It’s ready when it thickens, and you see the oil start to separate.
- Stir in the red curry paste and yellow curry powder. Mix well until the paste fully blends into the coconut milk.
- Place the drumsticks into the curry base and coat them well. Then pour in the rest of the coconut milk.
- Add the fish sauce and palm sugar. Simmer gently for 20–30 minutes, or until the chicken is tender and fully cooked. If the curry gets too thick, add a splash of water (about 100 ml or just under 1/2 cup) to loosen it up.
- In a separate pan, heat oil as needed and fry a small handful of egg noodles until golden and crispy, or about 30 seconds. Boil the rest of the noodles until al dente, then drain.
- Serve your khao soi noodles in a deep bowl. Start with the boiled egg noodles at the bottom, then ladle the hot curry and chicken over the top. Finish with a handful of crispy noodles.Add lime wedges, chopped shallots, pickled mustard greens, and a small dish of chili flakes on the side. You can also garnish with fresh herbs like cilantro or green onions.
Notes
- Use the nutrition card in this recipe as a guideline.
- Red curry paste: Use my Thai red curry paste recipe or Mae Ploy / Maesri for store-bought.
- Storing: Keep the curry and noodles in separate containers. The broth will keep in the fridge for up to 3 days.
This (along with your red curry paste) is the first recipe of yours I’ve made, and wow! This is so easy to put together for how big the flavor is. Your recipe came out at least as well as the restaurant version I’ve had, and again, that shocked me because of how easy this is. I doubled your recipe, and it still only took an hour and a quarter (other than the curry paste, which I made the day before). If I’d used drumsticks rather than through-bone-cut quarters that I had to clean bone fragments off, it probably only would have taken 45 minutes or so.
I found a Thai yellow curry powder at my store that had tsao ko cardamom in it, which I grabbed instead of standard madras curry powder. That added some incredible notes to the flavor and aroma.
I’d been looking forward to making your khao soi all week, and now that I’ve made and eaten it, I can’t stop reminiscing on my meal and looking forward to having it for dinner tomorrow. It’s that good!
Thank you so much, Anon. What a lovely and motivating comment!
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Thank you!
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Thank you!