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What is Chicken Khao Soi
Khao soi is the signature curry noodle soup of Chiang Mai in Northern Thailand. Tender chicken sits in a rich coconut curry over soft egg noodles, with a crown of crispy fried noodles on top.
My version layers two curry pastes, yellow and massaman, then balances it with tamarind and palm sugar. The toppings are not optional: pickled mustard greens, lime and crispy noodles are what make every spoonful.
Khao soi is the signature noodle of Chiang Mai in northern Thailand, with roots in the Yunnanese and Burmese traders who travelled through the region. That is why it leans on curry powder and turmeric as much as on Thai curry paste.
Every bowl has two textures of the same egg noodle: soft noodles in the curry and a nest of deep-fried noodles on top. Pickled mustard greens, shallots and lime on the side let everyone tune their own bowl.
Key Ingredient: Two Curry Pastes
Yellow curry paste brings turmeric and warmth, and massaman brings sweet spice. Frying them in the coconut cream first is what makes the soup smell like a Chiang Mai street stall.
FAQs
What is khao soi?
A Northern Thai coconut curry noodle soup with egg noodles, usually chicken, topped with crispy noodles, pickled mustard greens, shallots and lime.
Can I make it less spicy?
Yes. Leave out the Thai chili and balance with a little more sugar. The curry pastes are aromatic more than fiery.
How do I make crispy egg noodles?
Fry a small nest of fresh egg noodles in hot oil for about 1 minute until golden, then drain.
Can I make it ahead?
The curry soup tastes even better the next day. Keep the noodles and toppings separate until serving.
Can I use store-bought curry paste?
Yes. Use a red or khao soi curry paste and add a teaspoon of curry powder and a pinch of turmeric to get closer to the northern Thai flavour.
What noodles should I use?
Fresh flat egg noodles are traditional. Wonton noodles or dried egg noodles work too; keep a handful aside to fry for the topping.
What goes on the side?
Pickled mustard greens, sliced shallots and lime wedges are traditional. Add chili oil if you like it hotter.
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