Exploring Khao Soi: A Classic Northern Thai Noodle Soup
Khao Soi is a fragrant, comforting, and deeply satisfying dish that has become synonymous with Northern Thai cuisine, particularly in Chiang Mai. While there are versions of this dish across Southeast Asia, including Myanmar and Laos, the Thai Khao Soi is especially beloved for its rich, creamy coconut curry broth, tender meat, and crispy fried noodles on top, adding a satisfying crunch. This curried noodle soup is a beautiful fusion of flavours, textures, and aromas, offering a unique experience with each bite.
In this blog, we’ll explore the history of Khao Soi, its essential ingredients, how it’s traditionally made, and why it has become one of Thailand’s most iconic dishes. We’ll also share a detailed recipe for Khao Soi Gai, the chicken version of this famous dish, so you can recreate this Northern Thai delight in your own kitchen.
The Origins and Variations of Khao Soi
While Khao Soi is best known as a Northern Thai dish, its origins are a bit more complex. It is believed to have been influenced by the Muslim traders who brought the dish to Thailand from Yunnan in Southern China. The name "Khao Soi" roughly translates to “cut noodles,” referring to the hand-sliced noodles that were originally part of the dish. As it travelled, the dish picked up regional variations.
- Thai Khao Soi is distinct because of its use of coconut milk in the broth, creating a rich and creamy soup. The broth is flavoured with a combination of curry paste, coconut milk, and spices, and the dish is typically served with chicken (Khao Soi Gai) or beef, and garnished with crispy noodles, fresh herbs, and pickled vegetables.
- In Myanmar, Khao Soi is made with a thinner, more broth-like soup, and the dish has a more subtle spice profile, without the creamy richness of coconut milk.
- In Laos, the dish is often made with fermented rice noodles and has a more tangy and sour flavour profile.
While all three versions of Khao Soi share common roots, the Thai version is distinguished by its comforting, full-bodied coconut curry flavour and the unique textural contrast of soft and crispy noodles.
Essential Ingredients for Thai Khao Soi
To recreate Khao Soi Gai at home, you’ll need to gather a few essential ingredients. The beauty of this dish lies in its balance of flavours—creamy, spicy, salty, and slightly sweet—and its mix of textures, from the rich broth to the crispy noodle topping.
Key Ingredients:
- Chinese Egg Noodles: The foundation of Khao Soi is soft egg noodles served in a coconut curry broth. These are complemented by crispy fried noodles that add a delightful crunch on top.
- Coconut Milk: The richness of the broth comes from full-fat coconut milk, which gives the soup its signature creamy texture. The use of coconut milk also helps mellow out the spices in the curry paste.
- Mae Jum Thai Yellow Curry Paste: While you can make your own curry paste with ingredients like lemongrass, kaffir lime leaves, galangal, and turmeric, using a pre-made Thai yellow curry paste like Mae Jum’s can simplify the process while still delivering authentic flavour. Add a pinch of cumin for extra warmth.
- Chicken Drumsticks: For Khao Soi Gai, chicken drumsticks are simmered in the curry broth until they are tender and infused with the curry flavours. The chicken adds heartiness to the dish.
- Toppings: The traditional toppings for Khao Soi include crispy noodles, pickled mustard greens, bean sprouts, sliced shallots, fresh coriander, Thai chilli oil, and lime wedges. These toppings add layers of texture and freshness to the dish.
How to Make Khao Soi Gai (Chicken Khao Soi)
This Khao Soi Gai recipe is perfect for a cozy dinner at home and offers a wonderful balance of creamy broth, tender chicken, and crunchy noodles. It’s also quite simple to prepare, making it accessible even for beginner cooks.
Ingredients:
- 500g Egg noodles (for both soup and crispy garnish)
- 500g Chicken Drumsticks
- 400ml Coconut milk
- 300ml Chicken or vegetable stock
- 1 tbsp Mae Jum Thai Yellow Curry Paste
- 1 tsp Cumin powder
- 3 tbsp Fish sauce
- 1 tbsp Palm sugar
Toppings:
- Pickled mustard greens
- Bean sprouts
- Sliced shallots
- Fresh coriander
- Chilli oil
- Lime wedges
Method:
- Prepare the crispy noodles: Heat oil in a pot over medium-high heat. Gather 4 small portions of egg noodles and gently lower each portion into the oil one at a time, frying until golden brown. Set them aside on paper towels to drain excess oil.
- Cook the curry broth: In a separate pot, heat a little vegetable oil over medium heat and stir-fry the Thai yellow curry paste for about 2 minutes to release its flavours. Add 2 tablespoons of the thick layer of coconut milk, cumin powder, and palm sugar, stirring until the sugar dissolves.
- Simmer the chicken: Add the chicken drumsticks to the pot and coat them in the curry paste. Then pour in the remaining coconut milk, chicken stock, and fish sauce. Bring the mixture to a boil, then reduce the heat to low and let the chicken simmer for about 20 minutes, or until it is tender.
- Cook the noodles: In another pot, boil water and cook the remaining egg noodles according to the package instructions. Drain and set aside.
- Prepare the toppings: While the chicken simmers, prepare your toppings by slicing shallots, rinsing bean sprouts and coriander leaves, and portioning out the pickled mustard greens.
- Assemble the dish: To serve, divide the cooked noodles among bowls. Ladle the hot curry broth over the noodles and place a chicken drumstick in each bowl. Garnish with the prepared toppings: crispy fried noodles, shallots, bean sprouts, mustard greens, and coriander. Add a squeeze of fresh lime and a drizzle of chilli oil for extra flavour.
Why Khao Soi Is So Beloved
Khao Soi is more than just a noodle soup—it’s an integral part of Northern Thai culture. It’s a dish that brings people together, whether served at humble street stalls or celebrated in more upscale restaurants in Chiang Mai. The combination of its aromatic broth, rich coconut flavour, and variety of textures makes Khao Soi a dish that satisfies on every level.
The customisation of toppings also makes Khao Soi a highly personal dish. Each person can adjust the amount of chilli oil, lime, or pickled mustard greens to suit their taste, ensuring that every bowl is a unique experience.
Mae Jum's Future Khao Soi Paste: Simplifying Authentic Thai Cooking for Perfect Results Every Time
Mae Jum is continuously innovating to make authentic Thai cooking more accessible, and one exciting possibility for the future is the development of a dedicated Khao Soi paste. This paste will take the complexity out of preparing this beloved Northern Thai dish, making it even simpler to create the perfect Khao Soi at home. By combining the essential flavours of coconut milk, yellow curry spices, and other traditional ingredients in a convenient, ready-made paste, Mae Jum ensures that home cooks can achieve the rich, aromatic taste of Khao Soi with minimal effort.
Whether you're an experienced cook or new to Thai cuisine, this upcoming paste will make it easier than ever to enjoy the comforting, flavourful noodle soup, ensuring that it turns out perfectly every time. So make sure you are subscribed to our newsletter or follow us on our socials for the updates!
Final Thought
Khao Soi Gai is a truly special dish that combines the best of Thai flavours—creamy, spicy, salty, and tangy—with comforting textures like crispy noodles and tender chicken. It’s a dish that offers layers of complexity while being simple enough to make at home. Whether you’ve had Khao Soi before or you’re new to this Northern Thai staple, this recipe will introduce you to a world of rich, bold flavours and satisfying textures that you’ll want to return to again and again.
So, next time you're in the mood for a Thai feast, try making Khao Soi Gai at home. With just a few key ingredients and some time in the kitchen, you can enjoy this classic Northern Thai noodle soup, bursting with flavour and texture.
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