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Restaurants›Atchana's Homegrown Thai Restaurant›Khao Soi Recipe

Khao Soi Recipe

Name: Atchana's Homegrown Thai Restaurants KHAO SOI Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups coconut milk (full fat); 2 cups chicken stock (or vegetable stock); 3 tbs red curry paste (or khao soi curry paste if available); 1 tsp ground turmeric; 1 tbs curry powder; 2 tbs fish sauce (or soy sauce for vegetarian); 1 tbs palm sugar (or brown sugar); 1 tsp soy sauce (optional, for extra saltiness); 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (or extra-firm tofu, cubed); 2 units shallots, thinly sliced; 4 cloves garlic cloves, minced; 1 tbs ginger, grated; 12 oz egg noodles (fresh or dried) for serving; 1 cup vegetable oil (for frying noodles); 2 tbs canola or neutral oil (for cooking); 2 units lime wedges; 1 cup pickled mustard greens (or chopped canned/bottled), rinsed and chopped; 0.5 units red onion or shallot, thinly sliced (for raw garnish); 0.25 cup fresh cilantro leaves; 2 units green onions, thinly sliced; 2 tsp chili oil or chili flakes (to taste); 2 tbs crispy fried shallots (store-bought or homemade)

Inspired by Atchana's Homegrown Thai Restaurant

Time50m

Serves4

Northern Thai coconut curry noodle soup served with chicken or vegetables.

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Ingredients

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Soup Base

3 cups coconut milk (full fat)

2 cups chicken stock (or vegetable stock)

3 tbs red curry paste (or khao soi curry paste if available)

1 tsp Ground turmeric

1 tbs curry powder

2 tbs fish sauce (or soy sauce for vegetarian)

1 tbs palm sugar (or brown sugar)

1 tsp soy sauce (optional, for extra saltiness)

Protein / Vegetables

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (or extra-firm tofu, cubed)

2 units shallots, thinly sliced

4 cloves Garlic cloves, minced

1 tbs Ginger, grated

Noodles & Crisp Garnish

12 oz egg noodles (fresh or dried) for serving

1 cup vegetable oil (for frying noodles)

2 tbs canola or neutral oil (for cooking)

Condiments & Garnishes

2 units Lime wedges

1 cup pickled mustard greens (or chopped canned/bottled), rinsed and chopped

1/2 units red onion or shallot, thinly sliced (for raw garnish)

1/4 cup Fresh cilantro leaves

2 units green onions, thinly sliced

2 tsp chili oil or chili flakes (to taste)

2 tbs crispy fried shallots (store-bought or homemade)

Method

Soup Base

Sauté aromatics

Heat 2 tbs neutral oil in a large pot over medium heat. Add sliced shallots and sauté 3–4 minutes until translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook curry paste

Add red curry paste, turmeric, and curry powder to the aromatics. Cook, stirring constantly, 1–2 minutes to bloom the spices and remove raw paste flavor.

Simmer coconut broth

Slowly pour in 1 cup of coconut milk to deglaze, stirring to combine. Add the remaining 2 cups coconut milk and 2 cups chicken (or vegetable) stock. Stir to combine and bring to a gentle simmer over medium-low heat. Do not boil vigorously to avoid curdling the coconut milk.

Season soup

Add fish sauce (or soy sauce), palm sugar, and optional soy sauce. Taste and adjust: more fish sauce for saltiness, more sugar for sweetness, or a squeeze of lime if needed. Keep at a gentle simmer.

Protein / Vegetables

Cook chicken or tofu in broth

Add the cut chicken (or tofu) to the simmering broth and simmer gently 8–12 minutes for chicken (until cooked through, internal temp 165°F / 74°C) or 5–7 minutes for tofu to heat through and absorb flavor. If using vegetables (e.g., mushrooms or baby bok choy), add them in the last 3–5 minutes so they remain tender-crisp.

Noodles & Crisp Garnish

Prepare soft noodles

Bring a separate pot of water to a boil. Cook the egg noodles according to package instructions until just tender (al dente). Drain and divide into serving bowls, reserving a small handful of cooked noodles for crisping if desired.

Fry crispy noodles (optional)

If you want the traditional crunchy topping, heat 1 cup vegetable oil in a small skillet or saucepan to 350°F (175°C). Carefully add small portions (about 1/4 cup) of leftover drained cooked noodles or use a handful of dried noodles; fry until puffed and golden, about 30–60 seconds. Remove with a slotted spoon to paper towel-lined plate and season lightly with salt.

Assembly & Garnishes

Ladle the hot coconut curry broth and pieces of chicken (or tofu) over the cooked egg noodles in each bowl, ensuring good distribution of solids and liquid.

Top each bowl with a handful of fried crispy noodles (if made), pickled mustard greens, thinly sliced red onion/shallot, green onions, fresh cilantro leaves, and a sprinkle of crispy fried shallots.

Serve immediately with lime wedges and chili oil/chili flakes on the side so diners can adjust acidity and heat to taste.

Leftovers: store broth and noodles separately in the refrigerator up to 3 days. Reheat broth gently; add fresh lime and garnish when serving.