Buckle up, flavor adventurers! We’re diving into the aromatic world of Khao Soi—that magical Thai coconut curry noodle soup that’s equal parts comfort food and culinary exploration. Whether you’re craving cozy weeknight dinners or impressive weekend projects, these 22 recipes will transform your kitchen into a Southeast Asian street food stall. Get ready to discover your new favorite bowl!
Classic Northern Thai Khao Soi
Aromatic and complex, this Northern Thai curry noodle soup balances rich coconut cream with fiery chilies and tangy lime. At its heart lies a deeply spiced curry paste that simmers into a luxurious broth, embracing both soft and crispy egg noodles. An elegant dance of textures and flavors, khao soi offers comfort with sophisticated depth.
Ingredients
– 2 tbsp vegetable oil
– 4 tbsp red curry paste
– 1 lb chicken thighs
– 2 cups coconut milk
– 4 cups chicken broth
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 8 oz fresh egg noodles
– 4 oz thin dried egg noodles
– 2 limes
– 1 cup bean sprouts
– 1/2 cup sliced shallots
– 1/4 cup chopped cilantro
– 2 tbsp chili oil
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Add 4 tbsp red curry paste and fry for 2 minutes, stirring constantly, until fragrant.
3. Add 1 lb chicken thighs and cook for 4 minutes, turning once, until lightly browned.
4. Pour in 2 cups coconut milk and bring to a gentle simmer.
5. Add 4 cups chicken broth, 2 tbsp fish sauce, and 1 tbsp palm sugar, stirring to dissolve.
6. Reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
7. While broth simmers, cook 8 oz fresh egg noodles in boiling water for 3 minutes, then drain.
8. Fry 4 oz thin dried egg noodles in 350°F oil for 90 seconds until golden and crispy.
9. Remove chicken from broth and shred using two forks.
10. Return shredded chicken to broth and heat through for 2 minutes.
11. Divide cooked fresh noodles among four bowls.
12. Ladle hot broth and chicken over noodles.
13. Top each bowl with crispy fried noodles.
14. Garnish with bean sprouts, sliced shallots, and chopped cilantro.
15. Squeeze fresh lime wedges over each serving.
16. Drizzle with chili oil to taste.
You’ll discover creamy coconut broth clinging to tender noodles, punctuated by the crunch of fried noodles and fresh bean sprouts. The harmony of spicy, sour, and savory notes makes each spoonful compelling, while the vibrant garnishes add brightness and texture. Consider serving with extra lime wedges and chili oil for guests to customize their bowl’s intensity.
Vegan Khao Soi with Coconut Milk
Radiating with the complex warmth of Northern Thai cuisine, this vegan khao soi offers a symphony of aromatic spices cradled in creamy coconut milk. Imagine tender rice noodles swimming in a golden curry broth, crowned with crispy shallots and fresh herbs. This plant-based rendition captures all the soulful depth of the traditional dish while remaining entirely compassionate.
Ingredients
– 2 tablespoons vegetable oil
– 4 shallots, thinly sliced
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 teaspoon turmeric powder
– 1 teaspoon paprika
– 13.5 ounces coconut milk
– 4 cups vegetable broth
– 2 tablespoons soy sauce
– 1 tablespoon maple syrup
– 8 ounces rice noodles
– 2 limes, cut into wedges
– 1/4 cup cilantro, chopped
– 1/4 cup green onions, sliced
Instructions
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
2. Add 4 thinly sliced shallots and cook for 5-7 minutes, stirring frequently, until golden brown and crispy.
3. Remove half of the crispy shallots with a slotted spoon and set aside for garnish.
4. Add 4 minced garlic cloves and 1 tablespoon grated ginger to the remaining oil and shallots in the pot.
5. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
6. Stir in 2 tablespoons red curry paste, 1 teaspoon turmeric powder, and 1 teaspoon paprika.
7. Cook the spice mixture for 2 minutes to deepen the flavors, stirring constantly.
8. Pour in 13.5 ounces coconut milk and whisk thoroughly to combine with the spices.
9. Bring the coconut milk to a gentle simmer over medium heat, watching for small bubbles around the edges.
10. Add 4 cups vegetable broth and 2 tablespoons soy sauce, then increase heat to medium-high.
11. Bring the broth to a boil, then reduce heat to maintain a steady simmer.
12. Stir in 1 tablespoon maple syrup to balance the spice and acidity.
13. Simmer the broth uncovered for 15 minutes to allow flavors to meld.
14. While broth simmers, cook 8 ounces rice noodles according to package directions until al dente.
15. Drain the noodles thoroughly and divide among four serving bowls.
16. Ladle the hot curry broth over the noodles in each bowl.
17. Top with reserved crispy shallots, 1/4 cup chopped cilantro, and 1/4 cup sliced green onions.
18. Serve immediately with lime wedges for squeezing over each portion. Zestful and vibrant, this khao soi delivers silky noodles bathed in a rich, aromatic broth that carries subtle heat and tropical creaminess. The contrasting textures of soft noodles against crispy shallots create delightful complexity in every spoonful. For an elegant presentation, serve in wide, shallow bowls that showcase the golden broth and colorful garnishes.
Chicken Khao Soi with Fresh Herbs
Journey to Northern Thailand through this exquisite Chicken Khao Soi, where creamy coconut curry meets tender poultry and vibrant fresh herbs in a bowl of pure comfort. Just beneath its golden surface lies a complex harmony of spices that will transport your senses to bustling Chiang Mai night markets. This beloved street food classic balances rich, aromatic broth with bright, herbaceous notes for a truly unforgettable dining experience.
Ingredients
– 2 lbs chicken thighs
– 1 tbsp vegetable oil
– 4 cloves garlic
– 1 inch fresh ginger
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 4 cups chicken broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tsp turmeric
– 8 oz egg noodles
– 1 lime
– 1/4 cup cilantro
– 1/4 cup green onions
– 1/4 cup fried shallots
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear chicken thighs skin-side down for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Reduce heat to medium and add minced garlic and grated ginger to the pot.
6. Sauté for 1 minute until fragrant but not browned.
7. Add red curry paste and cook for 2 minutes, stirring constantly to deepen flavors.
8. Pour in coconut milk, scraping the bottom to incorporate any browned bits.
9. Add chicken broth, fish sauce, brown sugar, and turmeric, stirring to combine.
10. Return chicken thighs to the pot and bring to a gentle simmer.
11. Cover and cook for 25 minutes at a steady simmer until chicken reaches 165°F internally.
12. While chicken cooks, boil egg noodles according to package directions until al dente.
13. Remove chicken from broth and shred using two forks, discarding bones and skin.
14. Return shredded chicken to the broth and keep warm over low heat.
15. Divide cooked noodles among four large bowls.
16. Ladle hot broth and chicken over noodles.
17. Top with chopped cilantro, sliced green onions, and fried shallots.
18. Serve immediately with lime wedges for squeezing over each bowl.
What makes this dish extraordinary is the textural symphony of silky noodles swimming in aromatic coconut broth against the crisp fried shallots. The tender shredded chicken absorbs the complex curry flavors while fresh lime juice cuts through the richness perfectly. For an elegant presentation, serve in wide, shallow bowls that showcase all the vibrant garnishes, creating a feast for both the eyes and palate.
Beef Khao Soi with Egg Noodles
Lusciously complex and deeply comforting, this Northern Thai-inspired Beef Khao Soi with Egg Noodles brings together tender braised beef and aromatic spices in a rich coconut curry broth. Golden egg noodles provide the perfect textural contrast, soaking up the vibrant flavors while maintaining their delightful chew. This dish masterfully balances heat, sweetness, and umami in every satisfying spoonful.
Ingredients
– 1.5 lbs beef chuck roast
– 8 oz dried egg noodles
– 1 can (13.5 oz) coconut milk
– 4 cups beef broth
– 3 tbsp red curry paste
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1 lime, juiced
– 1/4 cup chopped cilantro
– 2 green onions, sliced
– 1 red chili, thinly sliced
Instructions
1. Cut the beef chuck roast into 1-inch cubes, trimming excess fat.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in batches until deeply browned on all sides, about 3-4 minutes per batch.
4. Reduce heat to medium and add minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
5. Stir in red curry paste and cook for 1 minute until the oil begins to separate.
6. Pour in coconut milk, scraping the bottom of the pot to release any browned bits.
7. Add beef broth, fish sauce, and brown sugar, stirring to combine completely.
8. Bring the mixture to a gentle simmer, then reduce heat to low and cover.
9. Braise the beef for 2 hours until fork-tender, maintaining a steady low simmer.
10. Cook egg noodles according to package directions until al dente, then drain thoroughly.
11. Stir fresh lime juice into the finished curry just before serving.
12. Divide cooked egg noodles between bowls and ladle the hot beef curry over top.
13. Garnish with chopped cilantro, sliced green onions, and red chili slices.
Zesty lime cuts through the rich coconut broth, while the tender beef melts against the springy noodles. For an elegant presentation, serve with extra lime wedges and crisp cucumber slices to refresh the palate between bites. The final dish offers a beautiful harmony of textures from the silky broth to the substantial beef and resilient noodles.
Spicy Shrimp Khao Soi with Lime
Yet another dreary evening calls for something extraordinary to awaken the senses—enter this vibrant Spicy Shrimp Khao Soi with Lime, where creamy coconut curry meets fiery chilies and tender seafood in a bowl that feels both comforting and exhilarating. This Northern Thai-inspired dish balances rich, aromatic broth with bright, citrusy notes, creating a symphony of flavors that dance across the palate. Perfect for those seeking to elevate weeknight dinners with minimal effort and maximum impact, it’s a culinary escape in every spoonful.
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 2 cups chicken broth
– 1 tbsp fish sauce
– 1 tsp turmeric
– 1 tsp chili flakes
– 8 oz egg noodles
– 2 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped
– 1/4 cup green onions, sliced
– 1 lime, cut into wedges
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 small yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices.
5. Pour in 1 can coconut milk and 2 cups chicken broth, stirring to combine.
6. Add 1 tbsp fish sauce, 1 tsp turmeric, and 1 tsp chili flakes, then bring to a gentle simmer.
7. Reduce heat to low, cover, and simmer for 10 minutes to meld flavors.
8. While broth simmers, cook 8 oz egg noodles according to package directions until al dente, then drain.
9. Increase heat to medium, add 1 lb shrimp to the broth, and cook for 3 minutes until pink and opaque.
10. Stir in 2 tbsp fresh lime juice just before serving.
11. Divide cooked noodles among bowls and ladle hot broth and shrimp over top.
12. Garnish with 1/4 cup chopped cilantro, 1/4 cup sliced green onions, and lime wedges.
This dish delights with its velvety broth clinging to springy noodles, while plump shrimp offer a succulent contrast to the fiery, citrus-kissed broth. Try serving it with extra lime wedges for squeezing over top, or pair with crisp cucumber slices to cool the palate between bites—a truly immersive experience that transports you straight to the streets of Chiang Mai.
Tofu and Vegetable Khao Soi
Myriad culinary traditions converge in this vibrant Tofu and Vegetable Khao Soi, where silky coconut curry broth embraces tender rice noodles and crisp vegetable garnishes. This plant-based interpretation maintains the soulful complexity of Northern Thai cuisine while celebrating garden-fresh ingredients through thoughtful preparation and aromatic depth. Each spoonful offers a harmonious balance of creamy richness, subtle heat, and bright herbal notes that will transport your senses to bustling Chiang Mai night markets.
Ingredients
– 14 oz firm tofu
– 8 oz dried rice noodles
– 1 tbsp vegetable oil
– 1 yellow onion
– 3 garlic cloves
– 1 tbsp fresh ginger
– 2 tbsp red curry paste
– 13.5 oz coconut milk
– 4 cups vegetable broth
– 1 tbsp soy sauce
– 1 tsp turmeric
– 1 tbsp brown sugar
– 2 carrots
– 1 red bell pepper
– 4 oz shiitake mushrooms
– 2 green onions
– 1 lime
– ¼ cup cilantro
– ¼ cup roasted peanuts
Instructions
1. Press the tofu between paper towels with a heavy plate for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Pan-fry tofu cubes in a single layer for 4-5 minutes per side until golden brown and crisp-edged.
4. Transfer tofu to a paper towel-lined plate and season lightly with salt.
5. Thinly slice the yellow onion and mince garlic and ginger.
6. Sauté onion in the same pot for 3 minutes until translucent, then add garlic and ginger and cook for 1 minute until fragrant.
7. Stir in 2 tablespoons red curry paste and cook for 1 minute to deepen flavors.
8. Pour in coconut milk and 4 cups vegetable broth, scraping the bottom to incorporate browned bits.
9. Add 1 tablespoon soy sauce, 1 teaspoon turmeric, and 1 tablespoon brown sugar, then bring to a gentle simmer.
10. Julienne carrots and red bell pepper, and slice shiitake mushrooms.
11. Add vegetables to the simmering broth and cook for 8 minutes until tender-crisp.
12. Meanwhile, cook rice noodles according to package directions until al dente, then drain thoroughly.
13. Return fried tofu to the broth and heat through for 2 minutes.
14. Thinly slice green onions, chop cilantro, and cut lime into wedges.
15. Divide noodles among bowls and ladle hot soup over top.
16. Garnish with green onions, cilantro, crushed peanuts, and a lime wedge.
Brilliantly textured with chewy noodles against velvety broth and crunchy garnishes, this khao soi delivers layers of umami richness from the deeply fried tofu and earthy mushrooms. The bright acidity of fresh lime cuts through the coconut creaminess, while aromatic herbs provide refreshing counterpoints to the warming curry spices. For an elegant presentation, serve in wide, shallow bowls that showcase the colorful vegetable confetti and golden-hued broth.
Instant Pot Khao Soi with Pork
Savor the complex harmony of Northern Thai cuisine with this streamlined Instant Pot version of Khao Soi, where tender pork simmers in a rich, aromatic coconut curry broth crowned with crispy noodles. This beloved dish transforms from exotic to accessible through pressure cooking, delivering deep, developed flavors in a fraction of the traditional time. Each spoonful balances creamy coconut milk with warm spices, creating a comforting yet sophisticated bowl that satisfies both weeknight cravings and dinner party ambitions.
Ingredients
– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp red curry paste
– 1 tbsp turmeric powder
– 1 tsp paprika
– 13.5 oz can coconut milk
– 2 cups chicken broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 8 oz dried egg noodles
– 1 cup bean sprouts
– 4 green onions, sliced
– 1 lime, cut into wedges
– 1/4 cup fresh cilantro, chopped
Instructions
1. Select “Sauté” mode on the Instant Pot and heat 2 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add 1.5 lbs pork shoulder cubes and sear until browned on all sides, approximately 6-8 minutes total.
3. Stir in 1 medium diced yellow onion and cook until translucent, about 4 minutes.
4. Add 4 cloves minced garlic and 1 tbsp grated ginger, cooking until fragrant, 1 minute.
5. Mix in 3 tbsp red curry paste, 1 tbsp turmeric powder, and 1 tsp paprika, toasting for 30 seconds to deepen flavors.
6. Pour in 13.5 oz coconut milk, scraping the bottom to deglaze any browned bits.
7. Add 2 cups chicken broth, 2 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine.
8. Secure the lid, set valve to “Sealing,” and pressure cook on High for 15 minutes.
9. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
10. While pressure releases, cook 8 oz dried egg noodles according to package directions until al dente.
11. Divide cooked noodles between four bowls and ladle hot curry over top.
12. Top each bowl with 1/4 cup bean sprouts, sliced green onions, and fresh cilantro.
13. Serve immediately with lime wedges for squeezing over.
Unlock the full potential of this dish by reserving some cooked noodles for quick pan-frying until crispy, creating a textural contrast when scattered over the creamy curry. The pork becomes exceptionally tender during pressure cooking, practically melting into the richly spiced broth that clings perfectly to the noodles. For an elegant presentation, serve in wide, shallow bowls that showcase the vibrant yellow curry against the fresh green garnishes.
Gluten-Free Khao Soi with Rice Noodles
Hailing from Northern Thailand yet beautifully adapted for gluten-free kitchens, this Khao Soi offers a symphony of aromatic spices and creamy coconut broth that cradles tender rice noodles. Here, traditional wheat-based elements are thoughtfully replaced without compromising the dish’s signature complexity and depth. Each bowl promises an unforgettable journey through layers of flavor, from the gentle heat of red curry to the bright freshness of lime and herbs.
Ingredients
– 1 tbsp avocado oil
– 2 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 2 cups chicken broth
– 1 lb boneless chicken thighs
– 8 oz dried rice noodles
– 1 tbsp fish sauce
– 1 tsp coconut sugar
– 2 tbsp fresh lime juice
– ¼ cup chopped cilantro
– ¼ cup sliced green onions
– ¼ cup fried shallots
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp avocado oil in a large pot over medium heat until shimmering.
2. Add 2 tbsp red curry paste and cook for 2 minutes, stirring constantly until fragrant.
3. Pour in the coconut milk, scraping the bottom of the pot to incorporate the curry paste fully.
4. Add 2 cups chicken broth and bring the mixture to a gentle simmer.
5. Submerge 1 lb boneless chicken thighs in the broth and simmer for 15 minutes until cooked through.
6. Remove chicken thighs and shred them using two forks, then return to the pot.
7. Meanwhile, cook 8 oz dried rice noodles according to package directions until al dente, then drain thoroughly.
8. Stir 1 tbsp fish sauce and 1 tsp coconut sugar into the broth until dissolved.
9. Divide cooked rice noodles evenly among four serving bowls.
10. Ladle the hot broth and chicken over the noodles in each bowl.
11. Drizzle 2 tbsp fresh lime juice total across the four bowls.
12. Garnish each serving with ¼ cup chopped cilantro, ¼ cup sliced green onions, and ¼ cup fried shallots.
13. Serve immediately with lime wedges on the side for squeezing.
Offering a beautiful contrast of textures, the silky rice noodles soak up the rich, aromatic broth while maintaining their delicate bite. The crispy fried shallots provide a satisfying crunch against the tender shredded chicken, creating a harmonious balance in every spoonful. For an elegant presentation, serve in wide, shallow bowls that showcase the vibrant garnishes against the golden-hued broth.
Khao Soi with Homemade Curry Paste
For those seeking culinary adventure, Khao Soi offers a symphony of textures and flavors—creamy coconut curry embracing tender chicken, crowned with crispy fried noodles. This Northern Thai classic balances rich, aromatic spices with bright, fresh garnishes for a truly unforgettable bowl. From the first spoonful, its complex layers reveal why this dish has captivated food lovers worldwide.
Ingredients
– 2 tbsp vegetable oil
– 1 lb chicken thighs
– 4 cloves garlic
– 1 inch ginger
– 2 stalks lemongrass
– 1 tsp turmeric
– 1 tsp coriander seeds
– 1/2 tsp cumin seeds
– 2 dried chilies
– 1 shallot
– 13.5 oz coconut milk
– 4 cups chicken broth
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 8 oz egg noodles
– 1 lime
– 1/4 cup cilantro
– 1/4 cup red onion
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 lb chicken thighs skin-side down and cook for 6 minutes until golden brown.
3. Flip chicken and cook for 4 minutes until browned on both sides, then remove and set aside.
4. In the same pot, add 4 cloves minced garlic, 1 inch grated ginger, and 2 stalks sliced lemongrass.
5. Sauté for 2 minutes until fragrant, stirring constantly to prevent burning.
6. Add 1 tsp turmeric, 1 tsp crushed coriander seeds, 1/2 tsp cumin seeds, and 2 crumbled dried chilies.
7. Toast spices for 1 minute until aromatic, which deepens their flavor profile.
8. Stir in 1 minced shallot and cook for 3 minutes until softened.
9. Pour in 13.5 oz coconut milk, scraping the bottom to incorporate any browned bits.
10. Simmer for 5 minutes until the oil begins to separate and float to the surface.
11. Add 4 cups chicken broth, 2 tbsp fish sauce, and 1 tbsp palm sugar, stirring to dissolve.
12. Return chicken to the pot and simmer uncovered for 25 minutes until chicken is fork-tender.
13. Meanwhile, cook 8 oz egg noodles according to package directions until al dente.
14. Remove chicken from broth, shred with two forks, and return to the curry.
15. Divide noodles between bowls and ladle curry over top.
16. Garnish with lime wedges, fresh cilantro, and thinly sliced red onion.
A final squeeze of lime brightens the rich curry, while the crispy fried noodle garnish provides delightful textural contrast. The tender chicken melts into the aromatic broth, creating a harmonious balance between creamy, spicy, and tangy notes. For an elegant presentation, serve in wide, shallow bowls to showcase all the vibrant components.
Khao Soi with Crispy Fried Shallots
Picture this: golden curry noodles cradling tender chicken, crowned with a tangle of crispy fried shallots that crackle with every bite. This Northern Thai classic, khao soi, balances rich coconut cream with aromatic spices in a symphony of textures and flavors. Today we’re crafting this restaurant-worthy dish that transforms humble ingredients into an extraordinary culinary experience.
Ingredients
- 2 tbsp vegetable oil
- 4 shallots, thinly sliced
- 1 lb chicken thighs, boneless and skinless
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp turmeric powder
- 1 tsp paprika
- 13.5 oz coconut milk
- 4 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 8 oz egg noodles
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add sliced shallots and fry for 4-6 minutes, stirring frequently, until golden brown and crispy.
- Transfer fried shallots to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon for garnish.
- Season chicken thighs with 1/2 teaspoon salt and sear in the same pot for 4 minutes per side until golden brown.
- Remove chicken and set aside, then add remaining 1 tablespoon oil to the pot.
- Sauté garlic and ginger for 1 minute until fragrant, being careful not to burn them.
- Stir in red curry paste, turmeric, and paprika, toasting for 30 seconds to deepen their flavors.
- Pour in coconut milk, scraping the bottom of the pot to incorporate any browned bits.
- Add chicken broth, fish sauce, and brown sugar, then return chicken to the pot.
- Simmer uncovered for 25 minutes at 180°F until chicken is fork-tender.
- Remove chicken and shred with two forks, then return to the broth.
- Cook egg noodles according to package directions until al dente, then divide among bowls.
- Ladle hot curry broth and chicken over noodles in each bowl.
- Top with reserved crispy shallots, fresh cilantro, and a squeeze of lime juice.
Our khao soisilky coconut broth clings perfectly to the springy noodles, while the crispy shallots provide delightful textural contrast. The complex spice profile unfolds gradually, from initial warmth to subtle sweetness. For an elegant presentation, serve with additional lime wedges and a small dish of chili oil for those who prefer extra heat.
Slow Cooker Khao Soi with Lemongrass
Elegant and aromatic, this slow cooker khao soi transforms traditional Thai flavors into an effortless masterpiece. Imagine tender chicken bathed in a rich coconut curry broth, infused with lemongrass and warm spices, all achieved with minimal hands-on effort. This dish brings the vibrant streets of Chiang Mai to your kitchen with the convenience of modern cooking.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 1 yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 stalks lemongrass, bruised and cut into 2-inch pieces
– 3 tbsp red curry paste
– 1 tsp turmeric
– 1 tsp coriander
– 1/2 tsp cardamom
– 13.5 oz can coconut milk
– 4 cups chicken broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 8 oz dried egg noodles
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 1/4 cup red onion, thinly sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs boneless, skinless chicken thighs and sear for 3 minutes per side until golden brown.
3. Transfer seared chicken to the slow cooker insert.
4. In the same skillet, sauté 1 thinly sliced yellow onion for 4 minutes until translucent.
5. Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
6. Stir in 3 tbsp red curry paste, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp cardamom, toasting for 30 seconds to deepen flavors.
7. Pour in 13.5 oz coconut milk, scraping the bottom of the skillet to incorporate all browned bits.
8. Transfer the coconut-curry mixture to the slow cooker over the chicken.
9. Add 4 cups chicken broth, 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 bruised lemongrass stalks to the slow cooker.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
11. Remove and discard lemongrass stalks from the slow cooker.
12. Shred the chicken directly in the slow cooker using two forks.
13. Cook 8 oz dried egg noodles according to package directions until al dente.
14. Divide cooked noodles among serving bowls.
15. Ladle the khao soi broth and shredded chicken over the noodles.
16. Garnish with 1/4 cup chopped fresh cilantro, 1/4 cup thinly sliced red onion, and lime wedges.
Buttery soft chicken melts into the complex, aromatic broth, while the al dente noodles provide satisfying texture. The vibrant garnishes of crisp red onion and fresh cilantro cut through the richness beautifully. For an extra dimension, serve with pickled mustard greens or crispy fried noodle nests on the side.
Khao Soi with Pickled Mustard Greens
Crafted with layers of complex flavor, this Northern Thai curry noodle soup balances rich coconut cream with aromatic spices, creating a deeply satisfying bowl that comforts and excites the palate. Tender chicken simmers in a fragrant broth, while crispy fried noodles add delightful texture contrast, making each spoonful a journey through Thailand’s culinary traditions. The tangy pickled mustard greens provide the perfect bright counterpoint to the luxurious, spice-infused coconut base.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 13.5 ounces coconut milk
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 8 ounces fresh egg noodles
- 1 cup pickled mustard greens, chopped
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- 2 tablespoons fried shallots
Instructions
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add 1 pound boneless chicken thighs and sear until golden brown on both sides, approximately 4 minutes per side.
- Remove chicken from pot and set aside on a clean plate.
- Reduce heat to medium and add 4 cloves minced garlic and 1 tablespoon grated ginger to the same pot.
- Sauté until fragrant, about 1 minute, being careful not to burn the aromatics.
- Add 2 tablespoons red curry paste, 1 teaspoon turmeric, and 1 teaspoon paprika to the pot.
- Toast the spices while stirring constantly for 1 minute until deeply aromatic.
- Pour in 13.5 ounces coconut milk and stir to combine with the spice paste.
- Simmer the coconut milk mixture for 3 minutes until slightly reduced and oil begins to separate.
- Return the seared chicken thighs to the pot along with any accumulated juices.
- Add 4 cups chicken broth, 2 tablespoons fish sauce, and 1 tablespoon palm sugar.
- Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover the pot and simmer for 25 minutes until chicken is fork-tender.
- While soup simmers, cook 8 ounces fresh egg noodles according to package directions until al dente.
- Drain noodles thoroughly and divide evenly among four serving bowls.
- Remove chicken from soup and shred using two forks, then return to the broth.
- Ladle the hot soup and chicken over the noodles in each bowl.
- Top each serving with 1/4 cup chopped pickled mustard greens, 1 tablespoon chopped cilantro, and sliced green onions.
- Garnish with fried shallots and serve immediately with lime wedges on the side.
Khao Soi’s magic lies in its textural symphony—the silky noodles swim in creamy coconut broth while crispy fried shallots provide satisfying crunch. Each component serves a purpose: the pickled greens cut through the richness, the lime brightens the spices, and the tender chicken absorbs all the complex flavors. For an authentic presentation, serve with extra condiments and encourage guests to customize their bowls to personal preference.
Khao Soi with Roasted Peanuts and Cilantro
Myriad layers of flavor await in this Northern Thai classic, where silky coconut curry cradles tender egg noodles beneath a crown of crispy fried noodles. Marrying aromatic spices with rich coconut milk creates a harmonious balance that comforts and excites the palate in equal measure. This version elevates the traditional dish with perfectly roasted peanuts and fresh cilantro for contrasting texture and brightness.
Ingredients
– 8 oz dried egg noodles
– 2 tbsp vegetable oil
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 tsp turmeric
– 1 tsp paprika
– 13.5 oz can coconut milk
– 2 cups chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 lime, juiced
– 1/2 cup roasted peanuts, chopped
– 1/4 cup fresh cilantro, chopped
– 2 green onions, thinly sliced
– 1 red chili, sliced
Instructions
1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add chicken pieces and cook for 6-8 minutes until golden brown on all sides, then transfer to a plate.
3. Reduce heat to medium and add remaining 1 tablespoon oil to the same pot.
4. Sauté garlic and ginger for 1 minute until fragrant but not browned.
5. Stir in red curry paste, turmeric, and paprika, cooking for 30 seconds to bloom the spices.
6. Pour in coconut milk, scraping the bottom of the pot to incorporate any browned bits.
7. Add chicken broth, fish sauce, and brown sugar, stirring to combine completely.
8. Return chicken to the pot and bring to a gentle simmer.
9. Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and cooked through.
10. While curry simmers, cook egg noodles according to package directions until al dente, then drain thoroughly.
11. Divide cooked noodles evenly among four serving bowls.
12. Ladle hot curry and chicken over the noodles in each bowl.
13. Squeeze fresh lime juice evenly over all four servings.
14. Garnish each bowl with chopped roasted peanuts, fresh cilantro, green onions, and red chili slices.
Each spoonful delivers a textural symphony where creamy coconut curry gives way to tender chicken and springy noodles, punctuated by the satisfying crunch of peanuts. The vibrant cilantro and lime cut through the richness, creating a dish that feels both luxurious and refreshingly balanced. For an elegant presentation, serve with extra lime wedges and chili oil for guests to customize their preferred level of heat.
Khao Soi with Charred Chili Oil
Oozing with complex aromatics and crowned with crispy noodles, this Northern Thai curry noodle soup balances creamy coconut richness against the smoky heat of charred chili oil. Our version captures the soulful depth of traditional khao soi while incorporating modern techniques for maximum flavor extraction. Each bowl presents a symphony of textures and tastes that will transport your senses straight to Chiang Mai’s vibrant night markets.
Ingredients
– 1 lb chicken thighs
– 2 tbsp vegetable oil
– 4 cloves garlic
– 1 inch ginger
– 2 stalks lemongrass
– 1 tbsp turmeric
– 2 tsp coriander
– 1 tsp cumin
– 4 cups chicken broth
– 14 oz coconut milk
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 8 oz egg noodles
– 4 green onions
– 1 lime
– 1/4 cup cilantro
– 2 tbsp chili flakes
– 1/2 cup neutral oil
– 1 shallot
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering.
3. Sear chicken thighs skin-side down for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Reduce heat to medium and add remaining vegetable oil to the same pot.
6. Mince garlic and ginger, then sauté for 1 minute until fragrant.
7. Bruise lemongrass stalks with the back of your knife to release oils, then add to pot.
8. Toast turmeric, coriander, and cumin for 30 seconds until aromatic.
9. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
10. Return chicken to pot and bring to a gentle simmer.
11. Cover and cook for 25 minutes at a steady simmer until chicken is tender.
12. Remove chicken and shred with two forks when cool enough to handle.
13. Strain broth through a fine-mesh sieve, pressing on solids to extract maximum flavor.
14. Return strained broth to clean pot and stir in coconut milk, fish sauce, and palm sugar.
15. Bring curry base to a bare simmer over low heat, being careful not to boil.
16. Cook egg noodles according to package directions until al dente, then drain thoroughly.
17. For charred chili oil: thinly slice shallot and combine with chili flakes in heatproof bowl.
18. Heat neutral oil to 350°F in a small saucepan, then carefully pour over chili mixture.
19. Let chili oil sizzle and infuse for 2 minutes before stirring.
20. Divide noodles among bowls, ladle hot curry over top, and arrange shredded chicken.
21. Thinly slice green onions and chop cilantro for garnish.
22. Cut lime into wedges for squeezing over finished bowls.
23. Drizzle with 1-2 tablespoons of charred chili oil just before serving.
Nowhere else will you find such textural contrast—silky coconut curry embracing chewy noodles while crispy fried shallots in the chili oil provide satisfying crunch. The complex layers of turmeric-earthiness, citrus-brightness, and smoky heat create a bowl that demands to be eaten slowly, savored completely.
Khao Soi with Grilled Eggplant
Beneath the golden canopy of crispy egg noodles lies a symphony of Northern Thai flavors, where coconut curry meets smoky grilled eggplant in this sophisticated interpretation of khao soi. This dish masterfully balances creamy richness with vibrant spice, creating a culinary experience that transports you straight to Chiang Mai’s night markets. Grilled eggplant adds a velvety texture and subtle smokiness that elevates the traditional preparation to new heights.
Ingredients
– 2 tablespoons vegetable oil
– 1 large eggplant
– 4 cloves garlic
– 1 inch fresh ginger
– 2 tablespoons red curry paste
– 1 can (13.5 oz) coconut milk
– 2 cups chicken broth
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar
– 1 pound chicken thighs
– 8 ounces egg noodles
– 4 green onions
– 1 lime
Instructions
1. Preheat grill to 400°F and slice eggplant into 1-inch thick rounds.
2. Brush eggplant slices with 1 tablespoon vegetable oil and grill for 6 minutes per side until tender with visible grill marks.
3. Chop grilled eggplant into bite-sized pieces and set aside.
4. Mince garlic and grate ginger finely to release maximum flavor.
5. Heat remaining 1 tablespoon vegetable oil in a large pot over medium heat until shimmering.
6. Sauté garlic and ginger for 1 minute until fragrant but not browned.
7. Add red curry paste and cook for 2 minutes, stirring constantly to bloom the spices.
8. Pour in coconut milk and chicken broth, then bring to a gentle simmer.
9. Stir in fish sauce and palm sugar until completely dissolved.
10. Add chicken thighs and simmer uncovered for 25 minutes until chicken reaches 165°F internally.
11. Remove chicken, shred with two forks, and return to broth.
12. Cook egg noodles according to package directions until al dente, then drain thoroughly.
13. Thinly slice green onions and cut lime into wedges for garnish.
14. Divide noodles among bowls and ladle hot curry over top.
15. Top with grilled eggplant pieces and garnish with green onions.
16. Serve immediately with lime wedges on the side.
Heavenly textures dance in every spoonful—the crisp noodle crown gives way to tender chicken and silky eggplant swimming in aromatic curry. The smoky char from the grilled eggplant provides a beautiful counterpoint to the creamy coconut broth, while a squeeze of fresh lime brightens the entire composition. For an elegant presentation, serve in wide, shallow bowls that showcase the contrasting textures and vibrant garnishes.
Noodle-Free Khao Soi Soup
Hearty yet refined, this noodle-free interpretation of Khao Soi transforms the classic Northern Thai curry soup into a comforting, low-carb delight. Instead of traditional wheat noodles, tender zucchini ribbons and shredded cabbage create a satisfying base that soaks up the complex, aromatic broth. Each spoonful delivers the perfect balance of creamy coconut richness and vibrant spice.
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 medium zucchini, spiralized into ribbons
- 2 cups shredded red cabbage
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
Instructions
- Heat 2 tablespoons coconut oil in a large Dutch oven over medium heat until shimmering.
- Add 1 thinly sliced yellow onion and sauté for 5-7 minutes until translucent and lightly golden.
- Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
- Add 3 tablespoons red curry paste and cook for 2 minutes, stirring constantly to deepen the flavor.
- Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot.
- Whisk in 1 can coconut milk, 2 tablespoons fish sauce, and 1 tablespoon coconut sugar until fully incorporated.
- Bring the broth to a gentle simmer over medium-high heat, then reduce to maintain a steady bubble.
- Add 1 pound chicken thigh pieces and simmer for 12-15 minutes until chicken is cooked through and tender.
- Stir in 2 cups shredded red cabbage and cook for 3-4 minutes until slightly softened but still crisp.
- Turn off the heat and gently fold in 2 spiralized zucchini ribbons to warm through without overcooking.
- Ladle the soup into deep bowls and garnish with fresh cilantro, green onions, and lime wedges.
Glistening with coconut richness, the broth clings beautifully to the zucchini ribbons while the cabbage provides a satisfying crunch. For an elegant presentation, serve in wide, shallow bowls to showcase the vibrant colors, and consider topping with crispy baked chickpeas for added texture contrast.
Khao Soi with Coconut Crepes
Luminous golden curry broth cradling tender noodles and crowned with crispy toppings, this Khao Soi with Coconut Crepes transforms Northern Thai street food into an elegant culinary experience that balances rich, aromatic spices with delicate, paper-thin crepes. Gently simmered coconut milk melds with complex curry paste to create a deeply flavorful base, while the accompanying crepes add a subtle sweetness and textural contrast that elevates the entire dish. Each component harmonizes beautifully, offering both comfort and sophistication in every spoonful.
Ingredients
– 2 tbsp vegetable oil
– 4 tbsp red curry paste
– 2 (13.5 oz) cans coconut milk
– 1 lb chicken thighs, boneless and skinless
– 4 cups chicken broth
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 1 lb fresh egg noodles
– 1 cup bean sprouts
– 4 green onions, sliced
– 2 limes, cut into wedges
– 1 cup all-purpose flour
– 1 cup coconut milk
– 1 large egg
– 1/4 tsp salt
– 2 tbsp vegetable oil for cooking
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Add 4 tbsp red curry paste and cook for 2 minutes, stirring constantly until fragrant.
3. Pour in 1 can coconut milk, stirring to combine with the curry paste until smooth.
4. Add 1 lb chicken thighs and cook for 5 minutes, turning once until lightly seared.
5. Pour in 4 cups chicken broth, 2 tbsp fish sauce, and 1 tbsp palm sugar, stirring to dissolve.
6. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
7. Remove chicken thighs and shred using two forks, then return to the pot.
8. Add remaining can of coconut milk and simmer for 10 minutes until slightly thickened.
9. Cook 1 lb fresh egg noodles according to package directions, then drain thoroughly.
10. Whisk together 1 cup all-purpose flour, 1 cup coconut milk, 1 large egg, and 1/4 tsp salt until smooth.
11. Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.
12. Pour 1/4 cup batter into the skillet, swirling to create a thin, even layer.
13. Cook for 90 seconds until edges lift easily, then flip and cook for 30 seconds more.
14. Repeat with remaining batter, stacking crepes between parchment paper to prevent sticking.
15. Divide cooked noodles among four bowls and ladle hot curry over top.
16. Garnish with 1 cup bean sprouts, 4 sliced green onions, and 2 lime wedges.
17. Serve immediately with coconut crepes on the side. Golden broth clings to the noodles while crispy bean sprouts provide refreshing crunch against the rich curry. For an elegant presentation, drape the delicate coconut crepes over the bowl’s edge, allowing guests to tear pieces to scoop up the aromatic sauce.
Conclusion
Venturing into these 22 Khao Soi recipes offers a delicious gateway to Thai cuisine right from your kitchen. We hope you find a new favorite to savor and share with loved ones. Don’t forget to leave a comment telling us which recipe you tried, and pin this article on Pinterest to inspire fellow home cooks!
