Khao Soi

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This Northern Thai take on Khao Soi (or cut curry noodles) is popular in Myanmar and Laos, where sometimes street vendors still cut the noodles by hand.

Let's start cooking!

Blend spice paste in blender

Step 1 - Blend and fry spice paste

  • In a blender, add dried red chili, belacan, 1 Tbsp coriander seeds, shallots, 2 Tbsp salt, garlic, coriander roots, kaffir lime leaves, lemongrass, galangal, and 1 Tbsp white peppercorns.
  • Blend into a paste.
  • In a pot on medium heat, add spice paste and fry for 20 minutes, or until fragrant and oil splits.
For a less spicy curry, remove the seeds of the dried chili
This spice paste is incredibly versatile! Blend and fry a big batch, and freeze up to 3 months for future use, such as tom yum soup, or other Thai red curries
Iadding chicken into curry pot

Step 2 - Cook curry

  • In the same pot, add chicken and stir for 5 minutes.
  • Add coconut milk and mix well.
  • Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Season to taste with salt, and remove from heat.
Iegg noodles in pot

Step 3 - Blanch egg noodles

  • In a separate pot with boiling water, add egg noodles and blanch for 1 minute.
  • Add noodles into 2 bowls, then ladle curry over.

Garnish and serve!

Curry noodles served in bowl

Garnish with calamansi lime halves, chili flakes, sliced shallots and mustard greens. Serve hot!

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