If you’re a fan of Thai curries, Khao Soi is one of those dishes that you shouldn’t miss. It’s not as widely known outside of Thailand as dishes like Pad Thai or Green Curry, but in Northern Thailand, it’s one of the most iconic local meals.

This bowl of curry noodle soup is rich, savory, and layered with flavor—and it’s something you can absolutely make at home.

In this guide, I’ll walk you through how to make Khao Soi from scratch: the curry paste, the soup, the crispy noodles on top, and the essential condiments that pull the whole thing together.

Khao Soi is a curry noodle soup originally from Northern Thailand. It’s made with egg noodles in a coconut milk curry broth and usually served with chicken or beef.

The top is garnished with crispy deep-fried noodles and a set of sharp condiments—pickled mustard greens, lime wedges, shallots, and chili oil—that help balance out the richness of the broth.

A bowl of Khao Soi with crispy fried noodles, pickled mustard greens, red onions, and cilantro in a rich coconut curry broth

Khao Soi (Northern Thai Coconut Curry Noodle Soup)

If you're a fan of Thai curries, Khao Soi is one of those unforgettable dishes that deserves a spot in your culinary repertoire.

A specialty of Northern Thailand, this rich coconut curry noodle soup is known for its deep, complex flavors and a blend of textures—from silky egg noodles to crunchy fried noodle toppers.

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Prep Time 45

Cook Time 1

Course Main Course

Cuisine Northern Thai

Servings 4

Calories 640 kcal

Equipment

Mortar and pestle (or food processor/blender)
Medium pot (for broth)
Wok or deep pan (for frying noodles)
Large pot (for boiling noodles)
Fine mesh strainer (optional, for oil and condiments)
Knife and cutting board
Mixing bowls
Tongs or slotted spoon

Ingredients

For the Curry Paste

2 black cardamom pods (seeds only)
1½ tbsp coriander seeds
0.75 oz fresh ginger, thinly sliced
1.5-inch fresh turmeric (or 1 tsp ground turmeric)
½ cup shallots, sliced
0.75 oz dried mild chilies (e.g. guajillo or puya)
1 tsp coarse salt

For the Curry Broth

1 batch of curry paste (from above)
1½ cups coconut milk (plus extra for drizzling)
8 chicken drumsticks
3 cups water
3 tbsp soy sauce
1 tbsp black soy sauce
2-3 tsp fish sauce (optional)
1 tbsp palm sugar (or brown sugar)

For the Noodles

12 oz fresh flat egg noodles (wonton noodles)

For Garnish & Condiments

¼ cup chopped shallots or red onion
½ cup chopped pickled mustard greens
1 lime, cut into wedges
Chopped cilantro or green onions (optional)
Fried chili flakes in oil (optional but recommended)

Instructions

Make the Curry Paste
Smash black cardamom pods and remove the seeds.
Toast cardamom seeds and coriander seeds in a dry pan until aromatic. Remove from heat.
Char sliced ginger, turmeric, and shallots in the same pan until browned on both sides.
Cut dried chilies into pieces, remove most seeds, and grind with the toasted seeds into a powder.
Pound the charred ginger and turmeric in a mortar. Add shallots and salt, then pound into a smooth paste.
Mix in the spice powder until fully combined. Set aside.
Make the Curry Broth
In a medium pot, heat ½ cup coconut milk until bubbling.
Stir in curry paste and cook until thickened and aromatic.
Add remaining coconut milk, water, soy sauces, and palm sugar. Stir to blend.
Add chicken drumsticks and simmer gently for ~40 minutes until tender.
Adjust seasoning with fish sauce or more soy sauce to taste.
Fry the Crispy Noodles
Cut 3 oz of fresh egg noodles into 4-inch strands.
Heat 2 inches of oil in a wok to 350°F (175°C).
Fry a small handful of noodles at a time until golden and crisp.
Drain on paper towels and let cool completely.
Prepare the Condiments
Cut lime into wedges.
Finely chop shallots and pickled mustard greens.
If using, make fried chili oil: gently heat chili flakes in neutral oil until darkened, then remove from heat.
Cook the Noodles
Bring a large pot of water to boil.
Loosen 9 oz of fresh noodles and shake off excess flour.
Cook noodles for ~3 minutes or until tender.
Drain and toss with a bit of oil (garlic oil, if available).
Assemble the Bowls
Divide cooked noodles into bowls.
Add 1–2 drumsticks per bowl.
Pour hot curry broth over the noodles and meat.
Drizzle a spoonful of coconut milk on top.
Garnish with crispy noodles.
Serve with lime wedges, pickled greens, shallots, and chili oil.

Video

Notes

Cooking Tips

Make ahead: The curry paste and broth can be made 1–2 days in advance.
Use thighs: If you prefer, bone-in chicken thighs work beautifully in place of drumsticks.
Vegan version: Swap chicken for tofu or mushrooms and use soy sauce instead of fish sauce.
Spice control: Remove chili seeds for less heat; add chili oil at the table for more kick.
Texture tip: Let crispy noodles cool fully to retain their crunch when added to the soup.

Keyword Curry Noodle Soup, Khao Soi, Northern Thai, Spicy Soup, Thai Food

Final Notes

Khao Soi isn’t the quickest dish to make, but none of the steps are difficult, and you can break it up over a day or two.

The payoff is worth it: a rich, satisfying bowl of curry noodles with layers of texture and flavor.

If you’re already a fan of Thai food, this recipe will give you a deeper look into regional Thai cooking that’s still approachable and repeatable at home.

The Ultimate Khao Soi Recipe Guide for Thai Curry Lovers