KHAO SOI RECIPE – NORTHERN THAI CURRY NOODLES
Bring the incredible flavours of Northern Thailand to your UK kitchen with this authentic Khao Soi recipe. This beloved dish features tender, fall-off-the-bone chicken swimming in a rich, creamy, and fragrant coconut curry broth. Served with a delightful mix of soft boiled and crispy fried egg noodles, this recipe shows you just how easy it is to create this comforting and deeply satisfying masterpiece at home.
Ingredients (for 4 servings)
For the Khao Soi Paste:
- 100g Red Curry Paste
- 1 tbsp Ground Ginger
- 1 tsp Ground Cumin (preferably roasted)
- 1/2 tbsp Curry Powder
- 1 tsp Ground Turmeric
For the Curry Soup:
- 8 Chicken Drumsticks
- 2 cans (800ml total) Full-Fat Coconut Milk
- 600ml Water
- 1 large Shallot, peeled (or 2-3 small ones)
- 1 tbsp Fish Sauce
- 2 tbsp Palm Sugar
- 1/2 tsp Salt
For the Noodles & Assembly:
- 500g LUCKY BOAT NO.1 THICK EGG NOODLES (or flat egg noodles)
- Vegetable oil for frying and coating noodles
- Accompaniments (to serve on the side):
- Fresh Coriander, roughly chopped
- Pickled Mustard Greens, chopped
- Shallots, thinly sliced
- Lime wedges
- Thai Chilli Paste or Oil (Nam Prik Pao)
Method
- Make the Khao Soi Paste: In a small bowl, combine the red curry paste with the ground ginger, cumin, curry powder, and turmeric. Mix everything together thoroughly to create your flavourful Khao Soi paste.
- Start the Curry Broth: When you open the tins of coconut milk, scoop out the thick, creamy part from the top (this is the ‘head’, or ‘hua gathi’). You should get about 300ml. Place this thick cream into a large pot over a medium heat and bring it to a gentle simmer. Add the Khao Soi paste you just made and ‘fry’ it in the coconut cream for 3-4 minutes, stirring constantly, until it is very fragrant and the oil starts to separate.
- Cook the Chicken: Add the chicken drumsticks to the pot and stir to coat them well with the fragrant paste. Cook for a few minutes until the chicken is lightly browned. Pour in the remaining thinner coconut milk from the tins (the ‘tail’, or ‘hang gathi’), the 600ml of water, and the whole shallot. Bring to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for 30-40 minutes, or until the chicken is completely tender.
- Prepare the Noodles (while the curry simmers): Cook the egg noodles according to the packet instructions. Drain well. Take about one-quarter of the cooked noodles and set them aside for frying. Toss the remaining three-quarters of the noodles with a little vegetable oil to prevent them from sticking. To make the crispy topping, heat a few inches of vegetable oil in a pan and fry the reserved noodles in small batches until they are golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
- Finish the Broth: Once the chicken is tender, remove the whole shallot. Season the broth with the fish sauce, palm sugar, and salt. Stir until the sugar has dissolved, then taste. It should be rich, savoury, and slightly sweet. Adjust the seasoning if necessary.
- Assemble and Serve: To serve, place a portion of the soft, boiled noodles in each bowl. Add two chicken drumsticks and ladle over the hot curry broth. Top with a generous nest of the crispy fried noodles. Serve immediately, with all the lovely accompaniments on the side for everyone to add as they please.
MAE SRI RED CURRY PASTE
£3.15
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THAI SHALLOTS (HOM DAENG)
£3.19
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THAI CORIANDER (PAK CHEE THAI)
£3.15
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PIGEON PICKLED MUSTARD GREENS
£1.39
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Note
- The Toppings Are Essential: Don’t skip the accompaniments! The sourness of the lime and pickled mustard greens, and the sharpness of the shallots are crucial for cutting through the richness of the coconut curry and creating the perfect balance of flavours.
- Coconut Milk: Using full-fat coconut milk is key to getting a rich and creamy broth. Separating the thick cream to fry the paste at the beginning is a traditional technique that unlocks a huge amount of flavour.
- Noodle Choice: Flat egg noodles are traditional for Khao Soi, but the round LUCKY BOAT NO.1 noodles are an excellent and widely available alternative that work beautifully.
