Khao Soi Gai

Chiang Mai’s Golden Curry Noodle Soup

Khao soi gai (also spelled khao soi kai or kao soi) is a Northern Thai coconut curry noodle soup with chicken, soft egg noodles and crispy fried noodles on top.

This is the dish that makes people stop mid-conversation and say “this is sooo good!” The one that turns first-timers into obsessives. Soft egg noodles swim in a golden coconut curry broth, topped with a tangle of crispy fried noodles for crunch. It’s comfort food that somehow feels elegant.

Khao soi is a Northern Thai curry noodle soup from Chiang Mai, and this chicken version, khao soi gai, is the classic. With a good paste, it’s on the table in about 30 minutes. If chicken noodle soup is your idea of comfort food, this is the Thai version you’ll want on repeat.

Quick facts

• Time: about 30 minutes (40 the first time)

• Heat: 2 out of 5, warming rather than fiery

• Classic protein: chicken thighs

• You’ll need: Mae Jum Khao Soi Paste, coconut milk, stock, egg noodles and your toppings

What is Khao Soi? A Dish Born from Cultural Exchange

Khao soi (ข้าวซอย, pronounced roughly “cow-soy”) is a Northern Thai curry noodle soup closely tied to Chiang Mai, but its roots stretch across borders. It’s believed to have come from the Chin Haw, Chinese Muslim traders from Yunnan who ran caravan routes through Myanmar, Laos and Thailand from the 18th to the early 20th centuries.

That history still shows in the bowl. Because the dish began as halal food, khao soi is still most often made with chicken or beef rather than pork. It also shares DNA with ohn no khao swè, Myanmar’s coconut milk noodle soup.

All of those influences come together in something uniquely Northern Thai: a curry closer to yellow or massaman than to green, served with egg noodles instead of rice, and finished with those addictive crispy noodles on top. In Chiang Mai, you’ll find it at street stalls and Muslim noodle shops across the city, and locals argue fiercely over whose bowl is best.

What Does Khao Soi Taste Like?

What sets Thai khao soi apart is its layered flavour. The base is a rich coconut curry broth, creamy, warming and aromatic with spices like turmeric, coriander seed, black cardamom, star anise and cumin.

Those spices give it depth without overwhelming heat. The coconut milk makes the broth silky, while a touch of palm sugar adds a gentle sweetness. Some versions add pickled mustard greens for a sour, funky note that cuts through the richness. My daughters opt for chopped shallots and coriander to keep things light and fresh.

Then comes the genius part: crispy egg noodles on top. As they sit in the hot broth, some soften while others stay crunchy, giving you different textures in every spoonful. It’s the detail that makes khao soi unforgettable.

Khao Soi Curry Paste: Why It’s Easier Than You Think

Traditional khao soi starts with making the curry paste from scratch: roasting spices, pounding aromatics and balancing flavours. It’s time-consuming, and ingredients like fingerroot and black cardamom aren’t easy to find in most supermarkets.

Mae Jum’s khao soi paste is stone-ground from my family’s recipe with turmeric, lemongrass, galangal, fingerroot, black cardamom, and warm spices like cinnamon and star anise. We’ve done the roasting, the grinding, the tasting and the adjusting, so you can go straight to the good part. That’s what turns a weekend project into a weeknight dinner.

How to Make Khao Soi at Home

1. Bloom the paste in a little oil for 2 minutes to release the aromatics.

2. Build the broth with coconut milk, fish sauce, palm sugar and stock.

3. Simmer the chicken thighs until tender, about 20 minutes for boneless thighs.

4. Fry a nest of egg noodles until crisp, and boil the rest until just tender.

5. Assemble with soft noodles, broth and chicken, then top with the crispy noodles, shallots, coriander and lime.

Full quantities and step-by-step instructions are in the recipe card below.

Make It Your Own

Khao soi is traditionally made with chicken or beef, but it’s wonderfully adaptable.

• Chicken khao soi (khao soi gai): thighs are the classic. They stay tender in the curry and soak up all that flavour.

• Beef khao soi: use shin or brisket for something richer, and braise it longer until it’s fall-apart tender.

• Prawns: a quicker version, added at the end so they stay juicy.

• Vegan khao soi: tofu or mushrooms are just as satisfying.

Toppings: crispy fried noodles are non-negotiable; they’re what makes khao soi, well, khao soi. Beyond that, add:

• Pickled mustard greens for sour funkiness

• Fresh lime wedges for brightness

• Sliced shallots for crunch and sharpness

• Fresh coriander for herbal freshness

• Chilli oil or fresh chillies if you want more heat

Some people like to add a hard-boiled egg. Others throw in pak choi or spring onions. There’s no wrong answer.

Khao Soi FAQs

Is khao soi spicy?

Not very. It’s gentle and warming, about 2 out of 5 on the heat scale. To some it’s a gentle tickle, to others it has a real kick. Add chilli oil or fresh chillies at the table if you like more heat.

What noodles are used in khao soi?

Egg noodles, used two ways: soft boiled noodles in the broth, and a handful of crispy fried noodles on top. That mix of soft and crunchy is what makes the dish.

What’s the difference between khao soi and Thai red curry?

Khao soi is a noodle soup, not a curry served with rice. Its paste is closer to yellow or massaman curry, with warm spices like turmeric, cardamom and star anise, and the broth is thinner and creamier than a red curry.

Can I make khao soi with beef or without meat?

Yes. Beef shin or brisket makes a richer bowl if you simmer it longer, and tofu or mushrooms make a satisfying vegetarian version.

Bring Chiang Mai to Your Kitchen

You don’t need a plane ticket or a Northern Thai restaurant to taste real khao soi. With Mae Jum’s stone-ground khao soi paste, the slow work of roasting, grinding and balancing is already done, so you can make it tonight.

Love Thai soups? Try our Chicken Tom Kha recipe →

Khao Soi Gai

Course

Main

Cuisine

Thai

Season / Occasion

Entertaining / Dinner Party

Winter Warmer

Calories

619.7

A recipe by Jatuporn (Jum) ★★★★☆ 4.0· 37gluten-free

Serves − 3 +

Metric Imperial

Prep

15 min

Cook

35 min

Total

50 min

Difficulty

Medium

Cooking times shown are for the base recipe — allow extra time when making larger quantities

The creamy coconut curry that made Northern Thailand famous, now within reach. Chicken thighs swim in golden broth, topped with crispy noodles and fresh lime. Ready in 40 minutes.

Ingredients

• 35 g Mae Jum Khao Soi Paste
• 2 tbsp Oil (For Cooking)
• 200 ml Oil (For Deep Frying)
• 400 ml Coconut Milk (Full Fat)
• 250 ml Water or Stock
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 500 g Chicken Thighs
• 300 g Fresh Egg noodles
• — Fresh Lime (To taste)
• — Fresh Shallots (Garnish)
• — Fresh Coriander (Garnish)
• — Chilli Oil (Garnish)

Method

1

Heat 1 to 2 tbsp of oil in a pot or wok over medium heat. Add the Khao Soi paste and fry for 2 minutes, stirring constantly, until the fragrant aromatic oils are released from the paste. Do not rush this step — it builds the depth of flavour that makes Khao Soi so distinctive.

2

Add 200 ml of the coconut milk and stir well to loosen the paste into a smooth base. Follow with the fish sauce and palm sugar, stirring until the sugar has fully dissolved. Simmer for 2 to 3 minutes until the mixture deepens slightly in colour and the flavours begin to come together.

3

Add the remaining coconut milk and water or stock, stirring to combine. Add the chicken thighs, making sure they are mostly submerged in the liquid, and bring to a light boil. Reduce to a gentle simmer, cover with a lid, and cook until the chicken is completely tender — around 20 minutes for boneless thighs, 30 minutes for bone-in.

4

While the chicken simmers, prepare the garnishes. Slice the shallots thinly, pick the coriander leaves, and cut the lime into wedges. Taste the broth and adjust seasoning if needed.

5

Heat 200 ml oil in a small, deep pot over medium heat. Test the temperature by dropping in a single strand of noodle — if it sizzles and floats immediately, the oil is ready. Take a small nest of fresh egg noodles and carefully lower into the oil using tongs. Fry for around 3 minutes until golden and crisp all the way through, not just on the surface. Drain on kitchen paper. Repeat to make one crispy nest per serving.

6

Bring a separate pot of water to the boil and cook the remaining egg noodles according to the packet instructions, usually around 3 minutes. You want them tender but still with a little bite as they will continue softening in the hot broth. Drain well and toss with a small amount of oil to prevent sticking if not assembling immediately.

7

To assemble, place a portion of soft noodles into each bowl and ladle over the curry broth. Nestle one chicken thigh into each bowl and place a crispy noodle nest to the side so it stays crunchy for as long as possible. Scatter over shallots and coriander, and serve with a lime wedge alongside.

8

Before serving, taste and adjust. More fish sauce for saltiness, a squeeze of lime for brightness, or a drizzle of chilli oil for extra heat. Khao Soi should balance rich, savoury, sweet, and sour — adjust to your own preference.

Nutrition per serving

619.7kcal

Calories

38.2g

Fat

35.9g

Carbs

38.5g

Protein

3.0g

Fibre

1268.0mg

Sodium

Used in this recipe

Thai Khao Soi PasteAdd to basket