Khao Soi
A fragrant, coconut-rich Northern Thai noodle soup infused with curry spices, tender chicken, and crispy fried noodles.
This take on the famous Northern Thai coconut noodle soup combines tender chicken, aromatic lemongrass, and rich spices in a velvety coconut broth, topped with crunchy fried egg noodles, fresh lime, and thinly sliced red onion.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté Aromatics & Chicken
Smash 1 stalk lemongrass and tie it into a knot. Heat 2 tbsp oil in a pot over medium heat. Add finely chopped onion, 2 to 3 tbsp chopped coriander stems, and 1 cinnamon stick, sautéing until golden brown.
- 2
Add 500 g chicken thighs and brown slightly, then stir in 1 tbsp minced ginger and 3 to 4 minced garlic cloves, cooking until fragrant.
- 3
Bloom Spices & Simmer Broth
Add 1 to 2 tbsp homemade Durban masala and toast for 1 minute to release the oils.
The rest of this recipe
There’s 9 more ingredients and 6 more steps to go.
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Ivana Sanshia’s note
Adding a single chopped tomato into the curry base isn't traditional in Northern Thailand, but it's my personal secret touch, inspired by my mum's curry—it adds a subtle sweet acidity that cuts through the rich coconut milk beautifully!
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