Khao Soi (ข้าวซอย (khao soi))
Overview
Khao soi is a rich curry noodle soup from northern Thailand, especially Chiang Mai. Chicken or beef is simmered in a mildly spiced coconut milk curry flavoured with curry paste, turmeric and other spices. The soup is served over soft egg noodles and topped with a nest of deep-fried crispy noodles, giving two textures in one bowl. Pickled mustard greens, shallots, lime and roasted chilli paste are served on the side for each diner to add. It is creamy, fragrant and filling.
Pictures
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History
Khao soi is linked to the Chinese Muslim traders who travelled between Yunnan and northern Thailand, and to the cooking of Myanmar and Laos. In Chiang Mai it became the signature local dish, and many small restaurants specialise in it. The name is also used in Laos for a different noodle soup. Visitors to northern Thailand often seek it out, and it is now served in Thai restaurants abroad.
Main ingredients
Egg noodles, chicken, coconut milk, curry paste, pickled mustard greens, lime. The soup is built on coconut curry broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 600 g chicken legs
- 400 ml coconut milk
- 3 tbsp red or khao soi curry paste, 1 tsp turmeric
- 300 g fresh egg noodles plus some fried crisp
- fish sauce, sugar
- pickled mustard greens, shallots, lime
Allergens: Contains: Gluten, Eggs, Fish, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the curry paste in some coconut cream until fragrant.
- Add the chicken, remaining coconut milk and 500 ml water and simmer for 30 minutes.
- Season with fish sauce and a little sugar.
- Serve over boiled noodles, top with crispy noodles and add condiments.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.