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–+ servings
Authentic Khao Soi

Authentic Khao Soi

Discover the rich flavors of Authentic Khao Soi with this easy recipe. Perfect for cozy meals or impressing guests with bold Thai-inspired tastes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g wonton or egg noodles fresh or dried
  • 1.5 kg chicken drumsticks or thighs with bones
  • 400 ml coconut milk (1 can)
  • 3 cups low-sodium chicken or vegetable broth
  • 2.5 tablespoons soy sauce
  • 1.5 tablespoons fish sauce
  • 1.5 tablespoons palm sugar or brown sugar
  • 2-10 dried chilies adjust based on spice preference
  • 1 teaspoon salt
  • 3 tablespoons fresh turmeric or ground turmeric
  • 1 tablespoon coriander seeds or ground coriander
  • 1 tablespoon curry powder
  • 70 g finely chopped shallots
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped fresh ginger
  • 1 tablespoon water
  • 1.5 teaspoons shrimp paste

Equipment

  • Large pot or Dutch oven
  • Frying pan
  • Food processor or blender
  • Tongs and slotted spoon
  • Noodle strainer

Method
 

  1. Heat oil in a medium pan over medium heat and fry a small portion of the noodles until golden brown; transfer to a paper towel-lined plate.
  2. Cook the remaining noodles according to package instructions until al dente; drain and set aside.
  3. Combine all curry paste ingredients in a food processor and blend until smooth.
  4. In a large pot, heat half of the coconut milk over medium-high heat; simmer until oil separates, then add the curry paste and stir until it becomes a thick sauce.
  5. Pour in the remaining coconut milk and broth, add chicken pieces, reduce heat to medium, cover, and simmer for 20 minutes.
  6. Stir in soy sauce, fish sauce, and sugar; let flavors meld for 2-3 minutes.
  7. Divide cooked noodles among bowls, ladle broth and chicken on top, garnish with crispy noodles and fresh herbs, and serve hot.

Nutrition

Calories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For a vegetarian version, swap chicken for tofu or mushrooms and use vegetable broth.
Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently on the stovetop.
For optimal flavor, make the curry paste ahead of time and store it in the fridge for up to a week.
Tried this recipe?Let us know how it was!