Summary: Chicken thigh is simmered in a coconut curry with curry paste, then cooked egg noodles are added to the soup. A handful of crispy fried noodles is sprinkled on top, and the soup is finished with lime, pickled vegetables, and chilli. Total time 75 minutes, makes 6 servings.
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Category: Poultry · Thai Cuisine
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Quick overview
- Dish: Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
- Category: poultry, thai-cuisine
- Cuisine: Thai
- Main ingredient: Chicken thigh, 900 g (boneless, skinless) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 75 minutes (25 min preparation + 50 min cooking)
- Difficulty: Challenging
- Servings: 6 (Serving weight: 546 g)
- Key technique: Dissolving curry paste in coconut milk and using noodles twice – boiled and fried
- Preparation types: Simmering in coconut milk, frying noodles
- Dietary info & allergens: gluten and egg (egg noodles), crustaceans and fish (curry paste, fish sauce)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch, or a festive multi-course table.
- Nutritional values (per 1 serving): 774, Protein: 39.5 g, Fat: 44.2 g, Carbohydrates: 54.5 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: Thai lager, dry Riesling, coconut water with lime
- In short: Chicken thigh is simmered in a coconut curry with curry paste, then cooked egg noodles are added to the soup. Total time 75 minutes, serves 6.
WAGUU says: “Khao Soi is known for its crispy handful on top. Skip that and you just have curry with noodles.”
Key facts
| Preparation time: | 25 minutes |
| Cooking time: | 50 minutes |
| Temperature: | Simmer at 85–90 °C, fry noodles at 180 °C |
| Number of servings: | 6 |
At a glance
Khao Soi is a soup of two textures: soft noodles in coconut curry and a handful of crispy noodles on top. Without the second layer, it would just be curry with noodles. The oil temperature when frying is crucial, and the soup must not boil vigorously, otherwise the coconut milk will split.
Ingredients
Base serving: 6 servings • Serving weight:546 g
| Ingredient | Amount | Quality |
|---|---|---|
| chicken thigh, boneless | 900g | skinless, cut into larger cubes |
| coconut milk | 800ml | full-fat |
| red curry paste | 45g | northern Thai, no colourings |
| chicken stock | 700ml | unsalted |
| khao soi noodles | 400g | egg, thin |
| fish sauce | 25ml | fermented |
| palm sugar | 20g | dark |
| ground turmeric | 1 tsp | for colour and aroma |
| rapeseed oil | 40ml | for frying noodles (300 ml in the pan, only the absorbed part goes into the dish) |
| pickled vegetables | 150g | cabbage and cucumber, fermented |
| lime | 2 pcs | for wedges |
| red chilli | 3 pcs | dried, crushed |
| spring onion | 3 pcs | cut into diagonal rings |
| fresh coriander | 1 pcs | bunch, chopped |
Why you’ll love this recipe
- Two textures in one bowl: Soft boiled noodles in coconut curry and a crispy handful of fried ones on top. The contrast is the foundation of the recipe.
- Northern Thai classic: Khao Soi comes from Chiang Mai and is made with a curry paste not used elsewhere in Thailand. The flavour is mild and aromatic.
- Exact ratios for 6 servings: One hundred and fifty grams of meat per serving, eight hundred millilitres of coconut milk, and noodles used twice. The number of servings can be recalculated.
Guaranteed success: The curry paste is dissolved in the thick part of the coconut milk, where the spices fry in the fat and release their colour. The noodles are fried in oil at 180 °C – at a lower temperature they absorb fat and become soggy. The acidity from lime and pickled vegetables cuts through the richness of the coconut milk, so they are added only on the plate.
Recipe overview
Preparation: 25 min | Cooking: 50 min | Difficulty: Challenging | Servings: 6 | Type: Main course | Origin: Thai
Detailed method
Overall progress: 6 % done
Phase 1: Dissolving the paste and sealing the meat – 10 min
Equipment: deep saucepan, wooden spoon
1. Skim the thick top layer from the coconut milk and heat it in the saucepan until the fat separates. Add the curry paste and ground turmeric and fry until fragrant.
2. Add the chicken thigh cubes and coat them in the paste. Fry until they turn white on the surface.
Visual check: The paste is dissolved, the colour is bright orange, and the meat is coated. The spice aroma is sharp, not burnt.
Before you move to the next step:
Turmeric burns easily and becomes bitter. Fry it in the fat for only half a minute and add the meat immediately.
Phase 2: Simmering the meat – 25 min
Equipment: saucepan with lid
1. Pour in the rest of the coconut milk and the chicken stock. Bring the soup to 85–90 °C, just below boiling point.
2.Braise the meat with the lid on until tender. Shake the pan occasionally so the coconut milk doesn’t catch on the bottom.
Visual check:The meat shreds easily with a spoon and holds its shape. The broth is smooth and creamy, with no fat separating out.
Before you move on:
A rolling boil will split the coconut milk and the broth will separate into water and oil. Keep it below simmering point.
Phase 3: Cooking the noodles – 5 min
Equipment: large pan, colander
1.Bring a large pan of salted water to the boil. Add two-thirds of the noodles and cook until tender but still with a little bite.
2.Drain the cooked noodles, rinse under hot water so they don’t stick together, and divide between warmed deep bowls.
Visual check:The noodles are soft but hold their shape and don’t clump. They sit in a loose layer in the bottom of each bowl.
Before you move on:
Don’t leave the noodles sitting in the colander or they’ll stick. Rinse with hot water and get them straight into the bowls.
Phase 4: Frying the crispy noodles – 5 min
Equipment: deep frying pan, slotted spoon
1.Heat the oil in a deep frying pan to 180°C. Test it with a piece of noodle: if bubbles form around it straight away, the oil is ready.
2.Break the remaining noodles into small handfuls and fry for a few seconds until golden. Lift out with a slotted spoon onto kitchen paper.
Visual check:The fried noodles are golden, dry and crisp to the touch. They leave no greasy mark on the paper.
Before you move on:
Noodles dropped into oil that’s too cool soak up fat and go soft. The oil needs to be at 180°C.
Phase 5: Seasoning the broth – 3 min
Equipment: saucepan, small bowl
1.Take the pan off the heat and stir in the fish sauce and palm sugar. Mix and taste.
2.Ladle the broth over the noodles in the bowls and top with a handful of fried noodles.
Visual check:The broth is creamy, salty-sweet, and the fried noodles stay crisp on the surface.
Before you move on:
Don’t leave the fried noodles sitting in the broth or they’ll go soft. Scatter them over at the table just before serving.
Phase 6: Serving with the accompaniments – 3 min
Equipment: small bowls
1.Give each bowl a small dish of pickled vegetables, a lime wedge, crushed chilli and sliced spring onion.
2.Scatter chopped coriander over the broth and serve straight away. Each guest adds lime and vegetables to taste.
Visual check:The broth is hot, the fried noodles crisp on top and the vegetables cold. The bowls are warmed through.
Equipment needed
| Kit | Ideal size | Alternative | Risk |
|---|---|---|---|
| deep saucepan | 4 l capacity | wide pan with a lid | a narrow pan won’t let the paste dissolve properly |
| deep frying pan | 24 cm diameter | wok with high sides | a shallow pan will make the oil spit |
| slotted spoon | 10 cm diameter | wire skimmer | without draining, the noodles stay greasy |
| oil thermometer | up to 200°C | test with a piece of noodle | oil that’s too cool means the noodles soak up fat |
Shopping list
Nutritional profile
Values per 1 portion (without accompaniments). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | For 6 portions |
|---|---|---|---|
| Energy | 594 kJ / 142 kcal | 3238 kJ / 774 kcal | 19430 kJ / 4644 kcal |
| Fat | 8.1 g | 44.2 g | 265.2 g |
| of which saturates | 4.5 g | 24.4 g | 146.5 g |
| Carbohydrate | 10.0 g | 54.5 g | 327.0 g |
| of which sugars | 10.0 g | 54.5 g | 327.0 g |
| Protein | 7.2 g | 39.5 g | 237.0 g |
| Salt | 0.6 g | 3.1 g | 18.5 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: The paste is dissolved, the colour is deep orange and the meat is coated. The spice smells sharp, not burnt. Turmeric scorches easily and turns bitter. Fry it in the fat for just thirty seconds, then add the meat straight away.
- Tip 3: The meat shreds easily with a spoon and holds its shape. The broth is smooth and creamy, with no fat separating out. A rolling boil will split the coconut milk and the broth will separate into water and oil. Keep it below simmering point.
- Tip 4: Get the ingredients prepped into small bowls before you start. Thai cooking runs on a high heat and there’s no time to measure things out mid-pan.
The science behind it
Egg noodles contain gluten and egg, which lose moisture fast in hot oil and build a crisp structure. Above 180°C the water on the surface of the noodles evaporates before the fat can soak in. That’s why fried noodles stay dry and crisp even sitting on top of a broth.
Fine Dining – Professional techniques
- Plating: Start with the cooked noodles in a deep bowl, then the meat, then the broth. Scatter the fried noodles over at the table.
- Texture contrast: Pile the crisp handful in a thin layer in the centre of the bowl. It sits above the broth and stays crisp to the last spoonful.
- Temperature contrast: Put the pickled vegetables in a small dish alongside the bowl. Each guest adds them to taste.
- Aromatic finishing touches: Finish with a lime wedge and a coriander leaf on the rim of the bowl. The aroma meets the curry before the first bite.
Sensory radar
- Appearance: The soup is orange and creamy, topped with a pile of golden fried noodles and green coriander.
- Aroma: Curry spices with coconut, then lime and pickled vegetables once stirred.
- Taste: Gentle sweetness of coconut with the heat of curry and a lime sourness at the end.
- Texture: Boiled noodles soft, fried ones crunchy, meat tender and vegetables cold and crisp.
Pairing
- Thai lager: A lager with higher carbonation cleanses the palate of coconut fat. Serve it at 6 °C.
- Dry Riesling: Riesling’s acidity stands up to curry and coconut. Avoid oaked red wines.
- Coconut water with lime: Coconut water with lime. The light sweetness mirrors the coconut milk and the lime provides acidity.
Variations
- Beef Khao Soi:: Replace chicken with beef topside and extend the simmering time to one hour. The soup gains a deeper flavour and the colour darkens.
- Vegetarian Khao Soi:: Omit the meat and use firm tofu, mushrooms and cauliflower. Choose a curry paste without shrimp paste and replace fish sauce with soy sauce.
Allergens and dietary information
Contains: gluten and egg (egg noodles), crustaceans and fish (curry paste, fish sauce) • Gluten: yes, in egg noodles • Not suitable for: people with allergies to gluten, egg, crustaceans and fish, those with coeliac disease
Suitable for
A family dinner, dinner with friends, a quick weekday lunch or a festive multi-course table.
FAQ
What noodles to use for Khao Soi?
Thin egg noodles that can be both boiled and fried. Rice noodles cannot be fried; they disintegrate in oil.
Can I substitute the curry paste?
Use red curry paste with a teaspoon of ground curry powder. The taste will be closer to the classic, but northern Thai paste also contains turmeric and cinnamon.
Why do fried noodles go soft?
They were fried in oil that was not hot enough, or they sat in the soup too long. Fry them at 180 °C and sprinkle them on the plate just before serving.
How to make the soup milder?
Reduce the curry paste to thirty grams and add two tablespoons of coconut cream. A tablespoon of peanut butter also tones down the heat.
Can I use other meat?
Yes, beef topside simmers for an hour, pork shoulder for forty minutes. Chicken is the quickest and is traditional in Chiang Mai.
What is pickled vegetables?
Sauerkraut or cucumber pickled in vinegar with sugar and salt. A cucumber salad with vinegar and a tablespoon of sugar works too.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in an oven at 80 °C. Add the flavourings (fish sauce, lime, sugar) at the end, otherwise the aroma is lost. • 10+ people: Prepare the base (paste, stock or marinade) in double quantity and keep half for the next day. Fill the wok no more than two-thirds full, otherwise the ingredients steam instead of stir-fry.
Sides and serving
Serving: Serve the soup in a deep bowl with a handful of fried noodles on top. Put pickled vegetables, lime and chilli on the side.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: over a gentle heat to 80 °C, fry the crispy noodles fresh
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
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Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken and Thai basil
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Common mistakes
- Dissolving the paste and sealing the meat – Turmeric burns easily and turns bitter. Fry it in fat for only half a minute and add the meat straight away.
- Simmering the meat – A rapid boil breaks the coconut milk and the soup separates into water and oil. Keep the temperature below boiling point.
- Cooking the noodles – Don’t leave the noodles in the colander for long, they stick together. Rinse them with hot water and put them straight into bowls.
- Frying the crispy noodles – Noodles added to oil that isn’t hot enough absorb fat and go soft. The oil temperature must be 180 °C.