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SOUTHEAST ASIAN

Khao Soi

Northern Thai curry noodle soup with coconut, turmeric, and crisp fried noodles over a rich chicken or beef base.

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Start from chicken bone broth or beef bone broth as foundational broth. Curry paste, coconut, and aromatics layer into stock you already have—serve with egg noodles and fried noodle garnish.

Ingredients

  • 2.5–3 L chicken bone broth or beef bone broth
  • 44 mL–59 mL khao soi curry paste (or red curry paste with extra turmeric)
  • 400 ml coconut milk
  • Fresh egg noodles; crispy fried noodle topping
  • Shallots, garlic, ginger, turmeric
  • optionalChicken thighs or beef slices for the bowl
  • Fish sauce, palm sugar, lime, pickled mustard greens, shallot oil

Method

  1. Warm the bone broth; fry curry paste in oil until fragrant.
  2. Add aromatics; stir in coconut milk and hot broth; simmer 20–30 minutes.
  3. Add protein if using; cook through gently.
  4. Cook fresh noodles separately; ladle curry broth over noodles.
  5. Top with fried noodles, pickled greens, lime, and shallot oil.