Khao Soi

Khao Soi: Northern Thailand’s Golden Bowl of Comfort

Video on my instagram: @dr.rosakeller

If there’s one dish that feels like a warm, flavorful hug after a long day, it’s Khao Soi. I fell in love with it while traveling through Northern Thailand—it’s the kind of meal that makes you slow down and appreciate how food can be simple and incredibly layered at the same time.

Khao Soi is a rich, coconut curry noodle soup with deep Burmese roots, made iconic by the Northern Thai spin: silky egg noodles swimming in golden broth, topped with crispy noodles, pickled mustard greens, and a squeeze of lime. There’s usually a perfectly tender chicken leg or thigh lounging in the bowl like it owns the place (because it kind of does).

What I love about Khao Soi—besides the flavor bomb—is that it tells a story. It’s a blend of cultures, history, and trade routes all in one dish. And when you make it at home, your kitchen transforms into this steamy, fragrant little portal to Chiang Mai.

Is it a little more work than your average Tuesday night meal? Sure. But it’s totally worth it. And once you’ve made your own curry paste—even just once—you’ll feel kind of unstoppable.

Hope you love this recipe as much as we did, and remember to ALWAYS taste test! You may need to adjust the 5 S’s…. salty, sweet, sour, savory or spicy!

Ingredients

Curry Paste

• 2–5 dried chilies (e.g., guajillo or puya), seeds removed

• 1 tsp coriander seeds (any asian, hispanic, or middle eastern store will have)

• Seeds from 1 black cardamom pod (any asian, hispanic, or middle eastern store will have)

• 2–3 slices fresh ginger

• 2–3 slices fresh turmeric (or ½ tsp ground turmeric)

• 2 shallots, peeled

• ½ tsp coarse salt

Broth

• 2 cups coconut milk, divided

• 2 cups water

• 2 tbsp soy sauce

•. 1 tbsp fish sauce

• 1 tbsp palm sugar (or brown sugar)

• 4 chicken drumsticks

Noodles

• Fresh or dried egg noodles (I used refrigerated lo main egg noodles)

• Oil for frying

Condiments

• Pickled mustard greens, chopped (you can get these at any asian market like 99 Ranch or Hmart in the canned goods section)

• Shallots, thinly sliced

• Lime wedges

• Cilantro leaves

• Fried chili flakes (optional)

Instructions

1. Prepare the Curry Paste

1. Toast the coriander seeds and black cardamom seeds in a dry skillet over medium-high heat until fragrant.

2. In the same skillet, sear the ginger and turmeric slices until slightly charred on both sides. Remove and set aside.

3. Add the shallots to the skillet and char them, stirring occasionally for even browning. Remove and set aside.

4. Cut the dried chilies into chunks, discarding most seeds.

5. Grind the toasted spices and chilies into a powder using a spice grinder.

6. Using a mortar and pestle, pound the ginger and turmeric into a fine paste.

7. Add the shallots and coarse salt, pounding until the mixture becomes wet and slippery.

8. Incorporate the ground spices, continuing to pound until a smooth paste forms. It’s okay if it’s not totally smooth it will continue to break down while the soup simmers.

2. Cook the Broth

1. In a pot, bring ½ cup of coconut milk to a boil over medium heat. Add the curry paste and stir until the mixture thickens and coconut oil begins to separate.

2. Add the remaining coconut milk, water, soy sauces, and sugar. Stir to combine.

3. Add the chicken drumsticks and bring to a simmer. Cook gently for 40 minutes or until the chicken is tender.

4. Taste and adjust seasoning with additional fish sauce or sugar as needed.

3. Prepare the Noodles

1. Boil the egg noodles according to package instructions. Drain and set aside.

2. For crispy noodles, cut a portion of the noodles into 4-inch lengths. Heat oil to 350°F (175°C) and fry the noodles until golden brown and crispy. Drain on paper towels.

4. Assemble the Dish

1. Divide the boiled noodles among serving bowls.

2. Place one or two chicken drumsticks on top of the noodles.

3. Ladle the hot curry broth over the chicken and noodles.

4. Garnish with crispy noodles, pickled mustard greens, sliced shallots, cilantro, lime wedges, and fried chili flakes if desired.

Khao Soi Nutrition (Per Serving)

• Calories: ~520 kcal

• Protein: ~28g

• Fat: ~32g

  • Saturated Fat: ~18g

• Carbohydrates: ~30g

  • Fiber: ~2g

  • Sugar: ~5g (from coconut milk and pickled vegetables)

• Sodium: ~900mg (depends on soy sauce and broth concentration)

• Cholesterol: ~110mg

Quick Highlights:

• High in healthy fats from coconut milk (great for satiety and flavor)

• Good source of protein from chicken

• Moderate carbs from egg noodles and toppings

• Rich in electrolytes (potassium, sodium, magnesium from coconut and chicken broth)

• Contains antioxidants from ginger, turmeric, and shallots