Khao Soi at Home: A Creamy, Spicy Curry Bowl of Northern Thailand
Apr 21, 2025
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Published by: Ha Nguyen
If you're craving something creamy, spicy, and soul-warming, it's time to make Khao Soi at home. This iconic Northern Thai coconut curry noodle soup is packed with flavor- rich coconut milk, bold curry spices, tender chicken drumsticks, and all the fun, crunchy toppings. And guess what? You don’t need to book a flight to Chiang Mai to enjoy it. Just a few pantry staples and you're good to go.
No pressure, no fuss - just a deeply comforting bowl that hits all the right notes. It’s aromatic, a little spicy, and totally customizable. Whether you're cooking for yourself or sharing with friends, homemade Khao Soi brings serious warmth and a little wow to the table.
Prep Time
15 mins
Cook Time
45 mins
Level
medium
Serve
2
Prep Time
15 mins
Cook Time
45 mins
Level
medium
Serve
2
Ready to start?
Ingredients
For the soup base
The noodles
Toppings
I. How to make?
Step 1:
Make the curry base:
- In a pot over medium heat, add 1 tbsp neutral oil.
- Stir in the Khao Soi paste (or red curry paste) and curry powder.
- Cook for a minute until fragrant.
Step 2:
Add chicken:
- Toss in the chicken drumsticks and stir to coat them in the curry paste.
Step 3:
Build the broth:
- Pour in the coconut milk and coconut water.
- Add salt, fish sauce, palm sugar, and chili to taste.
- Bring to a boil, then lower the heat and let it simmer gently for 30 minutes, until the chicken is tender and the broth is flavorful.
Step 4:
Cook the noodles:
- Dry noodles: Boil for 2 minutes until just cooked, then drain.
- Fresh noodles: Just blanch briefly in hot water.
- Crispy noodle topping : Take a small handful of egg noodles and fry until golden and crispy. Drain on paper towels.
Step 5:
Assemble your bowl:
- Add noodles to your bowl, top with a chicken drumstick, ladle in the broth, and the toppings - pickled mustard, fresh herbs, red onion, green onions, chili oil, and crispy noodles
II. How to store?
- Soup base: Store in an airtight container in the fridge for up to 3 days.
- Noodles: Cook fresh as needed. Don’t store them in the soup, or they’ll get soggy.
- Toppings: Keep them prepped in the fridge for quick bowl assembly.
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