Thai Khao Soi

Thai Khao Soi
Thai Khao Soi

Although a melting pot, Bangkok is not all Thailand when it comes to food. This dish is from Chiang Mai which is a northern province of Thailand where the use of coconut in dishes is limited. However, this noodle dish with thick coconut chicken soup is a spicy and rich dish which is enjoyed with fresh bean sprouts, onions, chills and coriander.


For the curry paste:

  • 3 dried red chills
  • 1 large shallot
  • 1 inch piece of ginger
  • 4 cloves of garlic
  • 1/4 cup of coriander stems
  • 1 tablespoon of yellow Thai curry paste (store bought)
  • 1/2 tablespoon of coriander powder
  • 1 teaspoon of turmeric powder

For the soup:

  • 400ml of coconut milk
  • 1 cup of chicken broth
  • 2 tablespoons of fish sauce
  • 2 tablespoons of brown sugar
  • 3 boneless chicken thighs cut into small pieces
  • 300 grams of egg noodles
  • 2 tablespoons of vegetable oil


  1. Soak the dried chills in a bit of hot water for 20 minutes.
  2. Add all the ingredients for the curry paste, including the soaked chills and the soaking water, into a food processor and grind into a smooth paste.
  3. Heat the oil in a wok and fry the curry paste until fragrant.
  4. Add the chicken broth and coconut milk. Bring to a boil.
  5. Add the chicken. Cook for 20-25 minutes until the chicken is well cooked.
  6. In parallel, cook the noodles according to the instructions on the packet.
  7. Add fish sauce and brown sugar. Mix well before adding the noodles. Bring to a boil.
  8. Adjust salt and lemon according to taste.
  9. Serve hot with with fresh bean sprouts, sliced red onions, sliced chills, fresh coriander and a wedge of lemon.

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