Asian cuisine
Khao soi
Khao soi is an iconic soup of Northern Thai cuisine, combining the delicate texture of boiled egg noodles with the savory crunch of deep-fried golden threads. The heart of the dish is a velvety, spicy broth based on coconut milk and curry paste, in which succulent chicken meat is slowly simmered. The creamy sweetness of the base is perfectly balanced by the savory fish sauce and the citrusy sourness of fresh lime. This hearty warming soup delivers a complex, deep flavor of spices and a multifaceted play of textures, making every spoonful unforgettable.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 20 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 680 kcal
- Protein
- 38 g
- Fat
- 34 g
- Carbs
- 55 g
- Fiber
- 3 g
Step by step
Method
- 01
Prepare the ingredients
Prepare the ingredients: cut the chicken into large pieces to keep it juicy. Slice the onion into thin half-rings and chop the fresh herbs for the final decoration.
- 02
Divide the noodles
Divide the noodles: set aside a small handful to make a crunchy topping. Boil the rest of the noodles in boiling water according to the package instructions, then drain and rinse with cold water to prevent them from sticking together.
- 03
Heat the oil in a frying pan and drop in the reserved raw noo…
Heat the oil in a frying pan and drop in the reserved raw noodles. Fry until golden and crispy, then transfer to paper towels to remove excess fat.
- 04
Heat the vegetable oil in a deep saucepan and place the curry…
Heat the vegetable oil in a deep saucepan and place the curry paste in it. Fry it for exactly 1 minute, stirring constantly, until the strong spicy aroma of the spices wafts through the kitchen.
- 05
Gently pour about a third of the coconut milk into the pan
Gently pour about a third of the coconut milk into the pan. Rub it thoroughly with a curry paste spatula to create a smooth, thick, buttery emulsion of rich color.
- 06
Place the chicken pieces in the pot and cook for 3-4 minutes,…
Place the chicken pieces in the pot and cook for 3-4 minutes, allowing the meat to slightly set and absorb the flavors. Then pour in the remaining coconut milk and all the hot chicken stock.
- 07
Add the fish sauce and sugar for balance
Add the fish sauce and sugar for balance. Reduce the heat to medium-low and simmer for 15-20 minutes at a low simmer until the chicken is as soft and tender as possible.
- 08
Just before serving, arrange the soft boiled noodles in deep…
Just before serving, arrange the soft boiled noodles in deep bowls. Gently pour over the hot curry broth, spreading the chicken pieces evenly.
- 09
The final touch
The final touch: Top with a voluminous cap of crispy fried noodles, red onion and herbs. Serve immediately, topped with juicy lime wedges for freshness.
Dishday
Useful advice
Cooking tip
Adjust the spiciness by varying the amount of curry paste. It is best to add the crispy fried noodles right before serving so they stay crunchy. Do not boil the broth too aggressively after adding the coconut milk.
How to serve
Serve piping hot immediately after assembling. Provide lime wedges and pickled mustard greens on the side for an authentic flavor profile.
How to store
Store the broth and soft noodles separately in the refrigerator for up to 1 day. Keep the crispy noodles in a dry, airtight container at room temperature.
Note
Homemade versions of khao soi vary with different curry pastes and noodles; this recipe provides a wonderfully balanced, accessible adaptation.
