Khao Soi Gai — Authentic Northern Thai Coconut Curry Noodles
Khao Soi was at the top of my list before I even landed in Chiang Mai in 2022. I’d been researching the best dishes to try and this one kept coming up everywhere — a Northern Thai coconut curry noodle soup that locals eat for breakfast and tourists can’t stop talking about.
I’d never had curry with noodles before, so I wasn’t sure what to expect. First bowl in and I was hooked. What got me was the contrast — soft noodles in the broth, crispy fried noodles on top, the pickled mustard greens cutting through the richness, shallots, a squeeze of lime. Everything balanced perfectly. I spent the rest of the trip trying to find the best version I could.
Like any good curry, this one deserves to be made from scratch with a proper paste — and that’s what I’d recommend if you have the time. But a solid shortcut using store-bought paste is included too for when you just want a great bowl on a weeknight.
Khao Soi Gai (Northern Thai Coconut Curry Noodles)
Ingredients
Method
- Make the paste (from scratch): In a pan or a wok dry roast the shallots, garlic, lemongrass, turmeric, ginger and galangal until charred and soft. Drain the soaked chilies and add to a blender or mortar with the roasted shallots, garlic, lemongrass, turmeric, ginger and galangal. Pound or blend into a rough paste. Add the toasted coriander seeds, cumin seeds, and shrimp paste. Blend until as smooth as possible. If using the shortcut, simply combine the 120 store-bought paste with 4g turmeric powder — no blending needed.Note: for this recipe you'll use 120 grams of the curry paste. The rest of the paste can be stored in an airtight container in the fridge for a week or can be freezed.
- Fry the crispy noodles: Take about 50g of raw egg noodles and fry in 250ml hot oil at 180°C for about 90 seconds until golden and crispy. Drain on paper towel and set aside.
- Cook the paste: Heat 30ml oil in a large heavy pot or wok over medium heat. Add 120gr paste and fry, stirring constantly, for 6-8 minutes until very fragrant and the paste darkens slightly. Don't rush this step.
- Add chicken and braise: Add the chicken thighs and mix until all the pieces are coated with the paste, add the coconut milk, and chicken stock. Season with fish sauce palm sugar. Bring to a gentle simmer, cover and cook for 35–40 minutes until the chicken is cooked through. Once done taste and adjust seasoning with fish sauce or sugar if needed.
- Cook the noodles: Blanch the remaining 350g fresh egg noodles in boiling water for 2 minutes. Drain and divide between 4 bowls.
- Assemble: Ladle the hot broth and chicken generously over the noodles. Top each bowl with the crispy noodles, 40g pickled mustard greens, 30g sliced shallots, fresh coriander, a wedge of lime, and a small spoonful of chili oil.