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Khao soi – Northern-style Chicken Noodle Soup Recipe

Khao soi - Northern-style Chicken Noodle Soup Recipe

Khao soi – Northern-style Chicken Noodle Soup Recipe

This Burmese-influenced dish, with a curry-like gravy bathing the chicken and noodles, is very popular at lunch time in Chiang Mai and other northern towns.

Ingredients :

  • 4 cups (1 liter) thin coconut milk
  • 10 oz (300 g) boneless chicken breast, skin removed and meat cut in thin slices
  • 1 tablespoon soy sauce
  • 1 tablespoon black soy sauce
  • 1/2 teaspoon salt
  • 12 oz (400 g) dried egg noodles
  • 3 cups oil for deep-frying
  • 6 cups (11/2 liter) water

Chili Paste

  • 4 dried chilies, deseeded and sliced
  • 2 tablespoons sliced shallots
  • 3 teaspoons sliced ginger
  • 2 teaspoons coriander seeds
  • Pea-sized knob of fresh turmeric, or 1 teaspoon turmeric powder


  • 2 tablespoons sliced shallots
  • 1/4 cup (40 g) salted cabbage
  • 1 tablespoon dried chili flakes

Method :

  1. Make the Chili Paste first by dry-roasting all ingredients in a skillet over low heat for about 8 to 10 minutes until fragrant, then grind in a blender or mortar until fine.
  2. Heat 1 cup (250 ml) of the coconut milk in a saucepan or wok over medium heat, add the chili paste and cook for 2 minutes. Add the chicken and soy sauces and cook for 3 minutes, stirring frequently, or until the chicken changes color. Then add the rest of the coconut milk and bring to a boil. Reduce heat to low and simmer for 3 minutes, then add the salt and remove from the heat. Set aside.
  3. Heat oil in a saucepan until very hot and deep-fry 4 oz (125 g) of the dried noodles until crisp. Quickly remove and drain well.
  4. Boil the rest of the noodles in water until cooked but still slightly firm, about 4-5 minutes, then drain.
  5. Place the boiled noodles in serving bowls and pour the chicken and coconut mixture on top. Garnish with the fried noodles and serve with the Accompaniments, allowing each person to add a little according to taste.

Note : Salted cabbage is usually available at Chinese provision stores. Alternatively, salted mustard greens make a good substitute.

Serves 4
Preparation time : 10 mins
Cooking time : 40 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Pad Thai Goong Sod – Fried Rice Sticks with Shrimp Recipe”