Northern Thai Khao Soi Gai
Soft egg noodles in fragrant coconut curry, crowned with crisp noodles and sharpened at the table with pickles, shallot and lime.
About this dish
Khao soi is one of Northern Thailand’s signature noodle dishes and is especially associated with Chiang Mai. The familiar northern Thai form combines egg noodles with chicken, beef or pork in a coconut-milk curry broth, then contrasts the soft noodles with a nest of fried crisp noodles and condiments including pickled mustard greens, shallot, lime and chile oil.
Why this dish matters
The Tourism Authority of Thailand describes khao soi as a standard and representative Northern Thai curry noodle dish, built from egg noodles and a mild coconut-milk curry with tender meat. The dish also reflects northern Thailand’s long connections with neighboring Myanmar and Muslim trading communities, and historical narratives around its development vary. Rather than choosing one disputed origin story, this page focuses on the Chiang Mai preparation and its characteristic combination of curry broth, two noodle textures and sharp condiments.
Khao soi has regional relatives and multiple origin narratives. This is specifically a Chiang Mai-style chicken version, not the Lao khao soi noodle dish and not a claim to represent every northern Thai community.
Preparation notes
Fresh Chinese-style egg noodles give the characteristic springy texture and can be split between boiled and fried portions.
Letting the thick coconut cream release some oil helps the paste become fragrant instead of tasting raw.
Pickled mustard greens, shallot, lime and chile oil are part of the eating experience and let each bowl be balanced at the table.
Ingredients & detailed method
Ingredients
- 1 lb fresh egg noodles
- 2 tbsp neutral oil, plus more for frying noodles
- 1/3 cup northern Thai or red curry paste
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk, thick cream and thin milk separated if possible
- 2 lb bone-in chicken thighs or drumsticks
- 3 cups chicken stock
- 2 tbsp fish sauce, plus more to taste
- 1 tbsp palm or brown sugar
- 1 cup chopped pickled mustard greens
- 2 shallots, thinly sliced
- 2 limes, quartered
- Chile oil, for serving
- Cilantro, optional garnish
Method
- 1.Reserve about one quarter of the noodles for frying. Separate the remaining noodles into four portions for boiling later.
- 2.Heat 2 tablespoons oil and the thick coconut cream in a pot over medium heat. Cook until bubbling vigorously, then add curry paste, curry powder and turmeric.
- 3.Fry 3–5 minutes until intensely fragrant and small beads of colored oil appear around the paste.
- 4.Add chicken and turn to coat. Add remaining coconut milk and stock and bring to a gentle simmer.
- 5.Add fish sauce and sugar. Simmer 35–45 minutes until chicken is tender and reaches at least 165°F near the bone.
- 6.Checkpoint: broth should be rich but pourable, savory and aromatic with coconut supporting rather than muting the curry. Adjust fish sauce or sugar carefully.
- 7.Meanwhile fry the reserved noodles in 350°F oil in small nests until crisp and golden; drain well.
- 8.Boil the remaining fresh noodles until just tender, drain and divide among bowls.
- 9.Ladle chicken and curry broth over the soft noodles and crown each bowl with crisp noodles. Serve pickled mustard greens, shallot, lime and chile oil alongside.
Worth finding before you cook
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