Making Khao Soi with Recipe

Cooking is really fun and makes me happy when my husband and the children enjoy eating my food.

Cooking at home is more healthy. You are what you eat, so when you cook at home you can choose the best ingredients for your meals unlike when you eat outside.

Sometimes it makes you feel uncomfortable when you don't know what the restaurant has put in your food.

Chicken for Khao Soi Cooking
Chicken is the most often used meat for this dish but you can use others

So that's why mostly I cook at home. I love the taste and enjoy decorating the dishes to make them look super appetizing.

So let's see what are the ingredients for Khao Soi and how to cook it.

Khao Soi is a common dish in Chaingmai, Thailand. The old name was Guay Tiaw Hor. It is a dish that shares some similarities to Noodles with Curry that is a common dish for Muslim people. The curry soup is somewhat similar to Massaman curry as well.

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Chicken is the meat used mostly for this dish but feel free to experiment. I wonder what turkey would taste like. Hmmm……..

How to make Khao Soi or Noodles in Curry Soup

First, let's make the Khao Soi paste by putting the ginger, onions, coriander roots, chilli paste, garlic and yellow curry powder into the blender. Then blend them well – you can pulse to start and then leave on for a minute or two to get a fine paste.

Khao Soi Paste Ingredients
Add the paste ingredients to a food processor
Finished Khao Soi Paste
Pulse the paste ingredients until finely chopped

Next, put the oil into the pan and heat for a few seconds and then add the Khao Soi paste you just made. Stir it up until aromatic then add about 1/3rd of the coconut cream to thin down the paste.

Khao Soi paste smells so yummy. Really, it's making my tummy rumble now and I always feel so excited to taste it when it's done.

Stir Fry Paste
Cooking the Khao Soi Paste
Add coconut milk
Cook and add coconut paste to thin and infuse

Then, continue to cook the paste, stirring continuously for about a couple of minutes & then add the chicken thighs into the pan.

Also, add the rest of the coconut cream and turn the heat up a little bit.

Braise the chicken thighs for 40 minutes until cooked – it's best to put a lid on the pan to stop the paste (now more of a curry sauce) from reducing too much.

Add in the Chicken and braise for about 40 minutes

After that, while waiting for for the chicken to cook, it's a good opportunity to boil the noodles and prepare the side dishes.

Add enough water into the pot to cover the noodles and let the water completely boil. Before putting the noodles into the boiling water, give them a shake to get rid of the flour on the noodles.

Then carefully put the noodles into the pot and cook for 4 minutes or so.

Boil Noodles
Noodles – Just a 4-minute boil is enough

Now, drain the water out from noodles using a colander and drizzle garlic oil onto noodles mixing well until garlic oil is well dispersed.

This process quite important, as when the noodles cool down they will stick to each other if not coated with a little garlic oil.

Mix With Garlic Oil
Coat the noodle with a little garlic oil to stop them sticking and to flavor.
Garlic Oil
Here's what garlic oil should look like.
Finished Noodles
And the coated noodles – feeling hungry yet?

For decoration, we use some side dishes or condiments. So, prepare diced shallots, sliced pickles (Chinese mustard), spring onions, coriander and pounded fried chili.

I love Thai food because it always has herbs and vegetable added to the dish that makes the taste even yummier!!

Side Dish
The side dishes are the icing on the cake for this dish!

So when the chicken thighs are cooked, we start to fry the noodles because we want the crispy noodles to actually be crispy when we eat them.

If you cook them too soon they will start to soften. This is not good because the crispy noodles add a different texture to the curry which adds interest to the dish.

Add some oil into a frying pan. When the oil is hot, carefully put the noodles into the pan and fry them until crispy. Then transfer to the plate for decoration.

Finished Crispy Noodles
Noodles – nice and crispy

Now I'm so excited guys. My Khao Soi came out perfect. The chicken thighs were cooked beautifully, infused with the curry paste taste and complimenting the creamy and delicious soup perfectly.

So there you have my special recipe for Khao Soi.

I have to go because my tummy is rumbling as I type this and see the pictures again. Please try it – if you like curry you'll surely love it!!

So see you in the next recipe I promise I will make more yummy Thai food for you guys.

Khao Soi Recipe

Khao Soi

COURSE :Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 1006kcal
Author: Phasinee Doddeo
Northern Thailand dish especially from Chiang Mai.  The general style is rice noodles with yellow curry soup. Can be made with several types of meat but most commonly chicken thigh.
Garnished with crispy noodles, shallots, pickles and other side dishes.
Print Recipe


Khao Soi Paste

Ingredients For Khoa Soi Curry


  • 1 oz Flat Noodles Crispy Noodles For Topping
  • 8 oz Flat Noodles For Main Dish
  • 2 cups Oil For Fry Noodles
  • 1 quart Fresh Water For Boil Noodles
  • 2 tablespoons Fried Garlic For Mixing Noodle
  • 1 tablespoon Oil For Mixing Noodle

Side Dish



  • Start by blending the Khao Soi paste ingredients in your blender
  • Transfer to the frying pan on a medium heat with the olive oil. Stir on the heat until aromatic.
  • Add about a third of the coconut milk (coconut with less water) to thin, and keep stirring for a couple of mins until consistant.
  • Add chicken thigh then lower the heat, add palm sugar, salt then braise chicken thigh for about 40 mins (put the lid on).
  • While waiting for it cook, dice shallots, slice pickles then fry the dried chilli for a minute or two. Then transfer to the mortar and pound chilli up for serving. 
  • Carefully put the noodles in boiling water until cooked (about 4 minutes or so). Then drain the water out from the cooked noodles using a colander and drizzle garlic oil onto the noodles mixing well until garlic oil is well dispersed. 
  • Shake any loose flour off the second batch of noodles while you heat some oil (whichever is to hand) in the frying pan until hot. Fry the noodles on high heat in the already hot oil until crispy and then put on the side. 
  • When chicken thighs are cooked you are ready to serve.
  • Place a portion of boiled noodles (with garlic oil) into individual serving bowls, lay the chicken thigh on top to one side and ladle the soup on top of the noodles and chicken.
  • Decorate the dish with diced shallots, pickles, pounded fried chilli, chopped spring onions, coriander and crispy noodles. 

Indicative Nutrition Guide

Calories: 1006kcal | Carbohydrates: 115g | Protein: 15g | Fat: 61g | Saturated Fat: 38g | Sodium: 864mg | Potassium: 1669mg | Fiber: 18g | Sugar: 9g | Vitamin A: 815IU | Vitamin C: 31.4mg | Calcium: 299mg | Iron: 13.9mg

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