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Thai · Soups

Khao Soi

Non-vegEasy

Diet: Non-veg · High-protein

Khao Soi is a Thai dish. This home version omits the usual deep-fried noodle topping.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Khao Soi. The photograph includes separate pickled vegetables and garnish not included in this recipe.
The photograph includes separate pickled vegetables and garnish not included in this recipe. Representative photograph of Khao Soi. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Curry

Noodles

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Curry · About 30 min

  1. Fry paste and powder in oil from 30 ml neutral oil, 60 g red curry paste, 1 tsp curry powder, 600 g chicken thighs, cubed, 600 ml coconut milk, 600 ml chicken stock for 2 minutes. Add other curry ingredients; simmer 30 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Noodles · About 7 min

  1. Boil 350 g egg noodles, 2500 ml water for the package time and drain.

Serve · About 7 min

  1. Season curry with fish sauce, sugar and lime from 30 ml fish sauce, 15 g sugar, 40 ml lime juice, 60 g shallots, sliced, 80 g pickled mustard greens. Spoon over noodles; add shallots and mustard greens.

Tips

  • This home version omits the usual deep-fried noodle topping.
  • Judge Khao Soi by the texture and doneness signs in its steps. Your pan and heat affect how long Khao Soi takes to cook.

Substitutions

  • Use cooked wheat noodles if egg noodles are unavailable.

Storage

  • Get perishable Khao Soi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Khao Soi within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Khao Soi to 74°C / 165°F, stirring or turning it for even heating. When Khao Soi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Khao Soi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Khao Soi becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Khao Soi one day ahead. For Khao Soi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Khao Soi on the day of serving.

FAQ

What matters most when making Khao Soi?

This home version omits the usual deep-fried noodle topping.

What can I substitute in Khao Soi?

Use cooked wheat noodles if egg noodles are unavailable.

Can I prepare Khao Soi ahead?

Prepare the measured ingredients for Khao Soi one day ahead. For Khao Soi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Khao Soi on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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