Thai Khao Soi

Nutrition, per serving

Calculated from the raw ingredient quantities, divided by four servings.

The coconut milk broth is the story here. At 24 g of saturated fat per serving, khao soi carries meaningfully more than most noodle soups — a direct consequence of simmering chicken in coconut milk rather than a clear or dairy-based broth. That richness is also precisely what defines the dish against its noodle-soup relatives elsewhere in the region.

History

Khao soi is strongly associated with Chiang Mai and northern Thailand, and its precise origins remain genuinely debated. Some accounts attribute it to Hui Chinese Muslim traders traveling from Yunnan into northern Thailand and Burma, while others point to ties with Burmese cuisine, the region having had close historical contact with its neighbor.

What makes khao soi visually and texturally distinctive is its double preparation of noodles: soft, boiled egg noodles form the base, topped with a handful of the same noodles fried until crisp.

Ingredients — for 4 people

• 400 g (14 oz) fresh egg noodles
• 500 g (1.1 lb) chicken (thighs), cut into pieces
• 400 ml (1⅔ cups) coconut milk
• 2-3 tbsp khao soi curry paste (or red curry paste + turmeric)
• Chicken broth, fish sauce, palm sugar
• Fried shallots, lime, pickled mustard greens, cilantro

Thai khao soi recipe, step by step

1. Fry the curry paste in a little thick coconut milk until fragrant.
2. Add the chicken and stir to coat it thoroughly in the paste.
3. Pour in the rest of the coconut milk and the broth, and simmer for 20 minutes until the chicken is tender.
4. Season with fish sauce and palm sugar to taste.
5. Boil a portion of the noodles in water, and deep-fry a small handful of raw noodles until crisp.
6. Arrange the boiled noodles in a bowl, ladle the curry over them, and top with fried noodles, fried shallots, pickled mustard greens, and a lime wedge.

Cooking method

Technique: a coconut-milk curry simmered gently, contrasted with fried noodles added just before serving.

Traditional equipment: a large pot for the curry and a small fryer or pan for the crispy noodles.

Tips: add the fried noodles at the very last moment — they soften very quickly on contact with the hot broth.

Economic context

Coconut milk, curry paste, and two types of noodles make khao soi a more involved, ingredient-heavy bowl than a simple broth-based noodle soup, consistent with its reputation as a specific regional draw for visitors to northern Thailand rather than an everyday dish found nationwide.

Source: World Bank / FAO, Food Prices for Nutrition database (Cost and Affordability of a Healthy Diet) v4.0, 2024 data, CC BY 4.0, DOI 10.57966/41AN-KY81. Retrieved 29 July 2026. This figure describes the cost of a healthy diet in Thailand generally — it is not a costing of this specific recipe.

Who this dish suits

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