Discover the bold flavors of northern Thailand with our collection of 18 creamy Khao Soi recipes, each one featuring a spicy twist that will elevate your cooking game. This beloved dish from Chiang Mai province typically consists of a rich and creamy curry-based soup served over a bed of egg noodles or rice noodles. But we’ve taken the classic recipe to new heights by incorporating an array of creative ingredients, from crispy shallots to tangy pickled mustard greens.
From comforting vegetarian options to bold meat-based curries, our recipes cater to every taste and dietary preference. Whether you’re a seasoned chef or just starting your culinary journey, these creamy Khao Soi recipes are sure to become a staple in your kitchen.
Classic Northern Thai Khao Soi with Chicken
This beloved dish from northern Thailand is a flavorful and spicy curry noodle soup made with crispy fried noodles, tender chicken, and an array of aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 8 ounces egg noodles, cooked and set aside
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large wok or Dutch oven over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are golden brown, about 5 minutes.
3. Add chicken and cook until browned on all sides, about 5-6 minutes.
4. Stir in cumin, turmeric, paprika, and cayenne pepper. Cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low; add cooked noodles and cook for an additional 2-3 minutes or until heated through.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Coconut Milk Khao Soi with Beef
Khao Soi is a popular Northern Thai dish that combines the rich flavors of curry, coconut milk, and noodles. This recipe adds tender beef to make it a hearty and satisfying meal.
Ingredients:
– 1 pound beef strips (such as sirloin or ribeye)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 cup water
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– 1/4 cup cooked egg noodles
– Chopped cilantro, bean sprouts, and crispy fried noodles for garnish (optional)
Instructions:
1. Cook the beef in a pan with oil until browned, then set aside.
2. In the same pan, sauté garlic, ginger, and curry paste until fragrant.
3. Add coconut milk, water, fish sauce, and lime juice. Simmer for 10 minutes or until thickened slightly.
4. Add cooked beef back into the curry sauce and stir to combine.
5. Serve over cooked egg noodles and garnish with desired toppings.
Cooking Time: 25-30 minutes
Vegetarian Khao Soi with Tofu and Mushrooms
This spicy and sour Thai noodle dish is a vegetarian twist on the classic street food, featuring crispy tofu and earthy mushrooms.
Ingredients:
– 1 cup rice noodles
– 1/2 cup firm tofu, cut into small cubes
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 2 tablespoons tamarind paste
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic, ginger, soy sauce, tamarind paste, and water to the pan. Stir to combine and bring to a simmer.
5. Add the cooked noodles, tofu, and cilantro leaves to the pan. Toss everything together until well combined.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 20-25 minutes
Spicy Khao Soi with Shrimp and Lemongrass
This recipe brings together the bold flavors of Northern Thailand’s popular street food, Khao Soi, with the added twist of succulent shrimp and fragrant lemongrass. Experience a harmonious balance of spicy, sour, sweet, and umami notes in this flavorful dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon chili flakes
– 1 can (14 oz) coconut milk
– 2 cups water or vegetable broth
– 1/4 cup crispy fried noodles (such as rice noodles or egg noodles)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the shrimp in boiling water for 3-5 minutes, then set aside.
2. In a large pan, heat oil over medium-high heat. Add garlic, lemongrass, and ginger; sauté until fragrant (30 seconds).
3. Add cumin, turmeric, and chili flakes; cook for 1 minute.
4. Pour in coconut milk and water/broth mixture. Bring to a simmer.
5. Add cooked shrimp and crispy noodles. Season with salt and pepper.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Slow-Cooked Khao Soi with Pork Belly
Khao Soi is a popular northern Thai dish that typically features boiled egg noodles, braised pork or beef, and a rich, curry-based sauce. In this recipe, we’ll elevate the classic by adding tender pork belly to the slow-cooked curry.
Ingredients:
– 1 pound pork belly, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– Salt and black pepper, to taste
– 8 ounces boiled egg noodles
– Chopped cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Cook pork belly until browned, about 5 minutes per side.
3. Add onion, garlic, ginger, cumin, coriander powder, turmeric, and cayenne pepper to the pot.
4. Stir to combine, then add coconut milk and chicken broth.
5. Bring mixture to a boil, then reduce heat to low and simmer for 2 hours.
6. Cook egg noodles according to package instructions.
7. Serve pork belly with curry sauce and noodles. Garnish with cilantro.
Cooking Time: 2 hours
Easy Khao Soi with Egg Noodles and Pickled Mustard Greens
Khao Soi is a popular Thai curried noodle dish, typically served as a street food or at local markets. This recipe simplifies the traditional process by using egg noodles instead of homemade wheat noodles, and pickled mustard greens for added flavor.
Ingredients:
– 8 oz egg noodles
– 2 cups mixed vegetables (bean sprouts, cabbage, carrots)
– 1 cup cooked chicken or tofu, diced
– 2 tablespoons Khao Soi curry paste
– 2 tablespoons vegetable oil
– 4 cups chicken broth
– 1/4 cup coconut milk
– Salt and pepper to taste
– Pickled mustard greens (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. Heat oil in a large wok or frying pan over medium-high heat. Add mixed vegetables, cooked chicken or tofu, and curry paste. Stir-fry until the vegetables are tender.
3. Add chicken broth, coconut milk, salt, and pepper. Bring to a simmer.
4. Add cooked noodles to the wok or frying pan, stirring to combine.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with pickled mustard greens and cilantro leaves.
Cooking Time: 20-25 minutes
Authentic Chiang Mai Khao Soi with Crispy Noodles
Authentic Chiang Mai Khao Soi with Crispy Noodles Recipe Summary:
Khao Soi is a beloved Northern Thai dish originating from Chiang Mai, characterized by its rich and flavorful curry-based broth, crispy fried noodles, and an assortment of vegetables. This recipe will guide you through the process of making this iconic dish at home.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup chicken or pork broth
– 1/2 cup coconut milk
– 2 tablespoons curry paste (Chiang Mai-style)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 8-10 pieces of crispy fried noodles (see notes)
– Chopped cilantro, scallions, and bean sprouts for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent.
2. Add garlic, ginger, broth, coconut milk, curry paste, cumin, turmeric, salt, and pepper. Simmer for 10 minutes.
3. Cook crispy fried noodles according to package instructions.
4. Assemble the dish by placing noodles in a bowl, followed by a ladle of hot broth, and garnishing with cilantro, scallions, and bean sprouts.
Cooking Time: 20-25 minutes
Khao Soi Curry with Duck and Star Anise
A rich and aromatic curry from Northern Thailand, Khao Soi is a beloved comfort food. This recipe adds tender duck meat and star anise for added depth of flavor.
Ingredients:
– 1 pound boneless duck breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon star anise powder
– 1 can (14 oz) coconut milk
– 2 cups duck or chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, and star anise powder. Cook for 1 minute.
3. Add duck pieces and cook until browned, about 5 minutes.
4. Pour in coconut milk and broth. Bring to a simmer.
5. Reduce heat to low and let curry cook for 20-25 minutes or until the duck is tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Gluten-Free Khao Soi with Rice Noodles
Khao Soi, a popular Northern Thai curry noodle dish, gets a gluten-free twist with the use of rice noodles. This recipe combines the rich flavors of coconut milk, turmeric, and chili flakes with the crunch of fried shallots and crispy chicken.
Ingredients:
– 1 cup rice noodles
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon chili flakes
– 1/2 cup chicken breast or thighs, cooked and diced
– Salt and pepper to taste
– Chopped cilantro for garnish
– Fried shallots (store-bought or homemade) for topping
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large pan, heat oil over medium-high. Add onion and cook until softened, 3-4 minutes.
3. Add garlic, cumin, turmeric, and chili flakes. Cook for an additional minute.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Add cooked chicken and cooked noodles to the curry sauce. Stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with cilantro and top with fried shallots.
Cooking Time: 20-25 minutes
Khao Soi Soup with Turmeric and Ginger
Khao Soi Soup is a popular Northern Thai dish that combines rich flavors of turmeric, ginger, and curry paste with tender noodles. This recipe adds an aromatic twist to the classic version.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 teaspoons turmeric powder
– 2 cups chicken or vegetable broth
– 1 cup coconut milk
– 1 tablespoon curry paste (yellow or red)
– 1/4 teaspoon salt
– 8 ounces egg noodles
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Whisk in turmeric powder, broth, coconut milk, and curry paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
4. Cook egg noodles according to package instructions. Drain and set aside.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Khao Soi with Chickpeas and Coconut Cream
Khao Soi, a popular Thai dish, gets a vegan twist with the addition of chickpeas and coconut cream. This creamy and flavorful curry is perfect for a quick and satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups vegetable broth
– 1 can coconut cream (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the chickpeas according to package instructions.
2. In a large pan, sauté the onions, garlic, and ginger until softened.
3. Add cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute.
4. Stir in vegetable broth and bring to a simmer.
5. Add cooked chickpeas and coconut cream. Season with salt and pepper.
6. Simmer for 10-15 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Khao Soi with Lamb and Cinnamon Infusion
Experience the bold flavors of Northern Thailand with this aromatic and spicy curry noodle dish, featuring tender lamb and a hint of cinnamon.
Ingredients:
– 1 lb lamb shoulder or shank, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/4 tsp cinnamon powder
– 1/4 tsp red chili flakes
– 2 cups vegetable oil
– 2 cups boiled egg noodles
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 1 tablespoon of oil over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Remove lamb from pan and set aside. Reduce heat to medium and add remaining oil, onions, garlic, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook until onions are softened, about 5 minutes.
3. Add cooked lamb back into the pan and stir to combine with spice mixture.
4. Cook noodles according to package instructions and set aside.
5. Serve curry over noodles, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Quick Khao Soi with Rotisserie Chicken
This recipe transforms leftover rotisserie chicken into a flavorful and spicy Thai-inspired dish, perfect for a quick weeknight dinner. With just a few pantry staples, you can recreate the bold flavors of street-style khao soi in no time.
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup curly egg noodles (or soba noodles)
– 1/4 cup curry paste (Thai red or yellow)
– 2 cups chicken broth
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook for an additional minute.
3. Stir in curry paste and cook for 1-2 minutes, or until fragrant.
4. Add chicken broth and coconut milk. Bring to a simmer and let cook for 5-7 minutes, or until the sauce has thickened slightly.
5. Add shredded chicken and cooked noodles to the skillet. Toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Khao Soi with Squash and Red Curry Paste
This Thai-inspired noodle dish combines the comfort of a warm bowl of curry soup with the sweetness of roasted squash. This recipe is a twist on the classic Khao Soi, using red curry paste to add depth and heat.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons red curry paste
– 4 cups chicken broth
– 1 tablespoon fish sauce
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– 8 oz rice noodles or egg noodles
– Fresh cilantro leaves, chopped (optional)
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with oil, garlic, and a pinch of salt. Roast for 30-40 minutes or until tender.
2. In a large pot, combine curry paste, chicken broth, fish sauce, cumin, turmeric, salt, and pepper. Bring to a simmer over medium heat.
3. Cook noodles according to package instructions. Drain and set aside.
4. Add roasted squash to the curry broth and stir to combine. Simmer for 5-7 minutes or until heated through.
5. Serve hot with cooked noodles, garnished with cilantro (if desired) and a squeeze of lime juice.
Cooking Time: 45-50 minutes
Khao Soi with Fish and Kaffir Lime Leaves
This spicy and sour Thai noodle dish is a flavorful twist on the classic Khao Soi. The addition of fish and kaffir lime leaves adds depth and complexity to this popular street food.
Ingredients:
– 1 pound fish balls (cod or tilapia work well)
– 2 cups thick rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 kaffir lime leaves, torn into small pieces
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add fish balls and cook until browned on all sides.
4. Pour in fish sauce, lime juice, and water. Bring to a simmer.
5. Reduce heat to low and add torn kaffir lime leaves. Simmer for 2-3 minutes or until flavors have melded together.
6. Serve noodles in bowls and ladle the fish and sauce over the top. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Khao Soi with Bamboo Shoots and Thai Basil
This recipe takes the traditional Khao Soi to new heights by incorporating sweet bamboo shoots and fragrant Thai basil. The result is a harmonious balance of textures and flavors that will leave you craving more.
Ingredients:
– 1 pound flat noodles (such as rice stick or egg noodle)
– 2 cups mixed vegetables (bean sprouts, shredded carrots, diced bell peppers)
– 1 cup bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 2 cups coconut milk
– 2 tablespoons Thai basil leaves, chopped
– 1/4 cup crispy fried noodles (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, cumin, and turmeric. Stir-fry for 1 minute.
3. Add mixed vegetables and bamboo shoots. Stir-fry until the vegetables are tender.
4. Add coconut milk and stir to combine. Bring to a simmer.
5. Add cooked noodles and Thai basil leaves. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy fried noodles if desired.
Cooking Time: 20-25 minutes
Khao Soi with Quail Eggs and Fried Shallots
This recipe combines the rich flavors of Khao Soi, a popular northern Thai dish, with the added luxury of quail eggs and crispy fried shallots.
Ingredients:
– 1 cup boiled egg noodles
– 2 cups braised beef or chicken, sliced into thin strips
– 2 tablespoons vegetable oil
– 4-6 quail eggs, hard-boiled and halved
– 1/2 cup fried shallots (see note)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon tamarind paste
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add beef or chicken and cook until browned, about 3-4 minutes.
3. Add garlic, ginger, tamarind paste, soy sauce, fish sauce, and turmeric powder. Stir-fry for 1 minute.
4. Add cooked noodles to the wok and stir-fry for another 2-3 minutes.
5. Serve hot with quail eggs and fried shallots on top.
Note: To make fried shallots, thinly slice 1/2 cup of shallots and separate into individual rings. Dredge in flour and fry in hot oil until crispy. Drain excess oil with paper towels.
Khao Soi with Pineapple and Cashew Garnish
This creamy curry noodle soup is a popular Thai street food dish, typically served with a variety of toppings. This recipe adds a sweet twist by incorporating pineapple chunks and toasted cashews for added texture and flavor.
Ingredients:
– 1 pound boiled egg noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 1 can (14 oz) coconut milk
– 2 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh pineapple chunks for garnish
– Toasted cashews for garnish
Instructions:
1. Cook egg noodles according to package instructions.
2. Heat oil in a large wok or pot over medium-high heat. Add onion and garlic, cooking until softened (3-4 minutes).
3. Add cumin, turmeric, and paprika; cook for 1 minute.
4. Pour in coconut milk and broth. Bring mixture to a boil, then reduce heat to low and simmer (15-20 minutes).
5. Season with salt and pepper to taste.
6. Serve hot over cooked noodles and garnish with pineapple chunks and toasted cashews.
Cooking Time: 25-30 minutes
Summary
Discover the bold flavors of Northern Thailand with these 18 creamy Khao Soi recipes, each with its own spicy twist. From classic chicken and beef options to vegetarian, vegan, and gluten-free variations, there’s something for every palate. Enjoy slow-cooked pork belly or crispy noodles, or try one of the many seafood and meat-based options. Add a pop of flavor with lemongrass, star anise, or kaffir lime leaves, and don’t miss the unique twists like quail eggs and fried shallots or pineapple and cashew garnish. Whether you’re a seasoned chef or just looking for inspiration, these recipes are sure to delight.
