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Authentic Khao Soi Recipe
Northern Thailand, Thailand
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Introduction & history
The star dish of Northern Thailand, khao soi usually means a coconut curry noodle soup with either Burmese or Chinese Muslim origins typical of Chiang Mei. As is the case with all curries, the preparation starts with making the spice paste, which is a mix of dry and wet ingredients, such as chilies, turmeric, coriander seeds, shallots, galangal, and a host of other aromatic ingredients. The paste is stir-fried, and chicken (or beef) pieces are coated in the paste, at which point coconut milk and water or broth are added, and the soup is cooked until the meat is fall-apart tender. To assemble, cooked wonton noodles are added to the bowl, poured over with the soup, and topped with fried thin egg noodles and chopped cilantro. Lime, pickled mustard greens, chili flakes oil, and shallots accompany the soup. However, there are many ways of making this soup, and variations abound, not only in Chiang Mei but in other parts of north Thailand and neighboring countries. Some versions don't even ... Read more
Recipe variations
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Authentic Chicken Khao Soi
Ready in 1h 30minThe following is the authentic Thai chicken khao sai recipe, typical of Chiang Mai. The recipe gives instructions on how to prepare all the components of the dish, which are many, although the soup is quite easy and quick to prepare. The spice paste, crafted from a combination of dried red chilies, coriander seeds, galangal, and a host of other aromatic Thai ingredients, is the soul of the dish. Additionally, the combination of flavors and textures - from the tender, fall-off-the-bone chicken, spicy and creamy broth to the crispy wonton noodles, topped with fresh cilantro, Asian shallots, and a tang of lime - creates a symphony of taste that is both unique and memorable. The recipe is courtesy of Saeng Douangdara, a private chef, cooking instructor, YouTuber, and content creator specializing in Lao and Southeast Asian cuisine.
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Khao Soi Made Simple
Ready in 1h 25minThe following is the simplified version of khao soi, simplified in that the recipe is more adapted by using ingredients that are more readily available to those outside of Thailand. Other than that, the recipe is a total package, meaning that the preparation is traditional, and the recipe has instructions for all the components needed to make the soup, starting with the preparation of the curry paste all the way to suggesting what condiments to serve. The recipe is courtesy of Pailin "Pai" Chongchitnant, a trained chef, creator of the YouTube channel Pailin's Kitchen with over 1.8 million subscribers, author of Hot Thai Kitchen, and a TV show host on Gusto. She is an authority on Thai cuisine and has been featured in many major publications such as The New York Times, Serious Eats, and Bon Appetit.
Authentic Chicken Khao Soi
PREP 15min
COOK 1h 15min
READY IN 1h 30min
The following is the authentic Thai chicken khao sai recipe, typical of Chiang Mai. The recipe gives instructions on how to prepare all the components of the dish, which are many, although the soup is quite easy and quick to prepare. The spice paste, crafted from a combination of dried red chilies, coriander seeds, galangal, and a host of other aromatic Thai ingredients, is the soul of the dish. Additionally, the combination of flavors and textures - from the tender, fall-off-the-bone chicken, spicy and creamy broth to the crispy wonton noodles, topped with fresh cilantro, Asian shallots, and a tang of lime - creates a symphony of taste that is both unique and memorable. The recipe is courtesy of Saeng Douangdara, a private chef, cooking instructor, YouTuber, and content creator specializing in Lao and Southeast Asian cuisine.
Ingredients
FOR KHAO SOI SPICE PASTE
6 dried long red chillies, seeded for less heat if desired
1 tsp whole coriander seeds
1 tsp whole cardamom seeds
1 tsp ground turmeric
1 tsp kosher salt
1 lemongrass stalk, white part bruised and soft inside finely chopped
1 (1"/2.5 cm) piece of galangal, peeled and, roughly chopped
2 Asian red shallots, peeled, chopped
4 garlic cloves, chopped
4 Makrut lime leaves, stems removed, roughly chopped
1 tsp shrimp paste
FOR KHAO SOI
2 cups (480 ml) + 1 tbsp vegetable oil, divided
6 bone-in, skin-on chicken drumsticks
Khao soi spice paste (recipe above)
1 (13.5-oz/400g) can coconut milk
5 cups (1.2 L) water
3 tbsp fish sauce
2 tbsp ground palm sugar or brown sugar
4 cups (600g) wonton noodles or cooked egg noodles, divided
chopped fresh cilantro, Asian shallots cut into small wedges, lime wedges, sambal oelek, and chopped pickled mustard greens, for serving
Preparation
Step 1/6
To create the spice paste, heat the chilies, coriander seeds, and cumin in a tiny pan over medium heat. Stir regularly until they're aromatic, about 3 minutes. Transfer them to a mortar and pestle and pulverize. Now, add the turmeric, salt, inner lemongrass, galangal, shallots, garlic, lime leaves, and shrimp paste, and grind everything into a consistent blend.
Step 2/6
In a Dutch oven or large pot, heat 1 tablespoon of oil over medium-high heat. Sear the chicken, turning occasionally, until it's browned on all sides, about 10 minutes. Then, take the chicken out and set it aside.
Step 3/6
Put the curry paste in the pot you've seared the chicken in and stir it for 1 minute. Add coconut milk and mix well. Slowly pour in water, then add the fish sauce, palm sugar, and the rest of the lemongrass and stir well. Put the chicken back in the pot and bring it to a boil. Lower the heat, cover the pot, and let it simmer until the chicken is very tender, about 40 minutes.
Step 4/6
Meanwhile, in a small pot, heat the remaining 2 cups of oil until 350°F/180°C. Add the 4 oz (120g) of wonton noodles and fry until they puff up and turn golden and crispy, about 30 seconds to 1 minute. Remove them and let them drain on a paper towel.
Step 5/6
Cook the remaining noodles as the package suggests; rinse them in cold water and let them drain.
Step 6/6
Divide the cooked noodles, chicken, and broth among bowls. Top with cilantro, Asian shallots, lime wedges, sambal oelek, mustard greens, and the crispy noodles, then serve. Optionally, you can serve the Asian shallots, lime wedges, sambal olek, and the mustard greens on the side, so one can adjust the amounts to their liking.
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