20 Delicious Khao Soi Recipes Spicy and Savory

Welcome to a world where every spoonful of Khao Soi transports you straight to the bustling streets of Northern Thailand! This beloved dish, with its rich, creamy coconut curry broth and tender noodles, is a perfect blend of spicy and savory that’s sure to warm your soul. Whether you’re a seasoned chef or a curious foodie, our roundup of 20 delicious recipes will inspire your next kitchen adventure. Let’s dive in!

Chiang Mai Style Khao Soi

Here in the quiet of the morning, with the sun just beginning to warm the kitchen, I find myself drawn to the comforting embrace of Chiang Mai Style Khao Soi. Its rich, coconut-based broth and tender noodles speak of distant travels and the simple joy of a meal made with care.

Ingredients

• 1 lb chicken thighs, bone-in (I find the bones add depth to the broth)
• 2 cups coconut milk (full-fat for that creamy texture we all love)
• 1 tbsp red curry paste (adjust according to your heat preference)
• 1 tsp turmeric powder (for that golden hue)
• 1 tbsp fish sauce (a splash more if you’re like me and love the umami kick)
• 1 cup egg noodles (the wider, the better to catch all that delicious broth)
• 1/2 cup pickled mustard greens (for a tangy contrast)
• 1 lime, cut into wedges (because a squeeze of lime makes everything better)

Instructions

1. In a large pot over medium heat, simmer the chicken thighs in 4 cups of water for 30 minutes, until the meat is tender and easily pulls away from the bone.
2. Remove the chicken, shred the meat, and set aside. Strain the broth to remove any bits, returning it to the pot.
3. Add the coconut milk, red curry paste, turmeric, and fish sauce to the broth. Stir well and let it simmer for 10 minutes, allowing the flavors to meld.
4. Meanwhile, cook the egg noodles according to package instructions, then drain and divide among serving bowls.
5. Ladle the hot broth over the noodles, then top with the shredded chicken and pickled mustard greens.
6. Serve immediately with lime wedges on the side for squeezing over the top.

My favorite part is the contrast of textures—the silky noodles against the crunchy greens, all swimming in that aromatic broth. Sometimes, I’ll add a handful of fresh cilantro or a sprinkle of fried shallots for an extra layer of flavor and crunch.

Northern Thai Khao Soi with Chicken

Here in the quiet of the morning, with the sun just beginning to stretch its fingers across the kitchen counter, I find myself drawn to the comforting embrace of Northern Thai Khao Soi with Chicken. It’s a dish that whispers of distant markets and the warmth of shared meals, a perfect blend of creamy coconut and spicy curry that feels like a hug from the inside.

Ingredients

• 2 cups coconut milk (I love the richness of full-fat coconut milk for this dish)
• 1 lb chicken thighs, boneless and skinless (cut into bite-sized pieces for even cooking)
• 2 tbsp red curry paste (the heart of the dish, adjust according to your spice tolerance)
• 1 tbsp turmeric powder (for that golden hue and earthy depth)
• 1 tbsp fish sauce (a splash of umami that ties everything together)
• 1 tbsp palm sugar (or brown sugar, for a hint of sweetness)
• 2 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 lb fresh egg noodles (the chewy texture is essential)
• 1/2 cup pickled mustard greens (for a tangy crunch)
• 1/4 cup crispy fried noodles (a delightful contrast in texture)
• 1 lime, cut into wedges (because a squeeze of fresh lime juice brightens everything up)

Instructions

1. In a large pot over medium heat, warm the coconut milk until it begins to simmer gently, about 3 minutes. Stir occasionally to prevent sticking.
2. Add the red curry paste and turmeric powder to the pot, stirring continuously for 2 minutes until fragrant. This step blooms the spices, deepening the flavors.
3. Introduce the chicken pieces to the pot, coating them well with the curry mixture. Cook for 5 minutes, until the chicken starts to turn opaque.
4. Pour in the chicken broth, fish sauce, and palm sugar, stirring to combine. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes. The broth should slightly thicken.
5. While the soup simmers, cook the egg noodles according to package instructions, usually about 3-4 minutes in boiling water. Drain and set aside.
6. Divide the cooked noodles among four bowls. Ladle the hot soup over the noodles, ensuring each bowl gets plenty of chicken and broth.
7. Top each bowl with pickled mustard greens, crispy fried noodles, and a lime wedge on the side for squeezing over just before eating.

As you take your first spoonful, notice how the creamy broth clings to the noodles, the chicken tender and infused with the curry’s warmth. The pickled greens and crispy noodles add bursts of texture and flavor, making each bite a little adventure. Serve it with a cold beer or a crisp white wine to cut through the richness, and let the flavors transport you to the streets of Chiang Mai.

Vegetarian Khao Soi with Tofu

Dusk settles softly outside my kitchen window as I begin to prepare one of my favorite comfort dishes, a vegetarian twist on the classic Khao Soi, with tofu taking center stage. It’s a dish that carries the warmth of Northern Thailand into my home, blending creamy coconut milk with the earthy tones of turmeric and curry.

Ingredients

• 1 block of firm tofu, pressed and cubed (I find pressing it for 30 minutes removes excess water, making it crispier)
• 2 tbsp coconut oil (my kitchen always smells like a tropical paradise when I use this)
• 1 can (13.5 oz) coconut milk (full fat for that luxurious texture)
• 2 tbsp red curry paste (adjust according to your spice tolerance)
• 1 tsp turmeric powder (for that golden hue and subtle earthiness)
• 1 tbsp soy sauce (I opt for low sodium to control the saltiness)
• 1 tbsp brown sugar (just a hint of sweetness to balance the flavors)
• 2 cups vegetable broth (homemade if you have it, but store-bought works fine)
• 1 cup egg noodles, cooked al dente (the bite is crucial for texture contrast)
• Fresh cilantro and lime wedges for garnish (because freshness is non-negotiable)

Instructions

1. Heat the coconut oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the cubed tofu and cook until all sides are golden brown, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the tofu and set aside. In the same pot, add the red curry paste and turmeric, stirring for 1 minute until fragrant.
4. Pour in the coconut milk, soy sauce, and brown sugar, stirring to combine. Let it simmer for 3 minutes to meld the flavors.
5. Add the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. Tip: A gentle simmer prevents the coconut milk from separating.
6. Return the tofu to the pot and cook for another 5 minutes to absorb the flavors.
7. Divide the cooked egg noodles into bowls, ladle the soup over, and garnish with cilantro and lime wedges. Tip: Squeezing lime right before eating brightens the entire dish.

Rich and comforting, this vegetarian Khao Soi wraps you in its creamy, spicy embrace, with the tofu offering a satisfying bite. Serve it with extra lime wedges on the side for those who love a tangy kick, and watch as the flavors transport you to the streets of Chiang Mai.

Khao Soi with Beef and Coconut Milk

Perhaps there’s no better way to embrace the warmth of a kitchen than by simmering a pot of Khao Soi, its fragrant spices mingling with the rich coconut milk, promising a dish that’s as comforting as it is exotic.

Ingredients

• 1 lb beef chuck, cut into 1-inch pieces (I find the marbling in chuck adds incredible flavor)
• 2 tbsp vegetable oil (a neutral oil works best here to let the spices shine)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture we all love)
• 2 tbsp red curry paste (this is the soul of the dish, so choose a quality one)
• 1 tbsp turmeric powder (for that golden hue and earthy tone)
• 4 cups chicken stock (homemade if you have it, but store-bought works in a pinch)
• 1 lb egg noodles (the chewiness is perfect for soaking up the broth)
• 1/4 cup cilantro, chopped (a fresh pop of color and flavor to finish)
• 1 lime, cut into wedges (because a squeeze of lime brightens everything)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef chuck pieces, browning them on all sides, approximately 5 minutes total. This step builds a deep flavor base.
3. Stir in the red curry paste and turmeric powder, coating the beef evenly, and cook for 1 minute until fragrant.
4. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
5. Reduce heat to low, cover, and let it cook for 1.5 hours, or until the beef is fork-tender. Tip: Skim off any excess fat that rises to the top for a cleaner taste.
6. While the broth simmers, cook the egg noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
7. Once the beef is tender, taste the broth and adjust seasoning if necessary. Tip: If the broth is too thick, add a splash of water to reach your desired consistency.
8. Divide the cooked noodles among bowls, ladle the beef and broth over, and garnish with cilantro and lime wedges.

Delight in the tender beef that melts in your mouth, contrasted by the slight chew of the noodles, all swimming in a broth that’s rich yet balanced. Serve it with extra lime wedges on the side for those who love an extra zing.

Easy Khao Soi with Egg Noodles

Today feels like one of those days where the kitchen calls for something comforting yet adventurous. This easy Khao Soi with egg noodles is my go-to when I crave the rich, coconutty broth and the crunch of crispy noodles, all without spending hours over the stove.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that gentle, fruity base)
• 2 cloves garlic, minced (because fresh is always better)
• 1 tbsp red curry paste (adjust if you’re sensitive to spice)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tbsp soy sauce (I reach for the low-sodium version to control the saltiness)
• 1 tbsp brown sugar (for that perfect sweet balance)
• 8 oz egg noodles (the wider, the better to catch all that sauce)
• 1 lime, juiced (about 2 tbsp, because that zing is everything)
• Fresh cilantro and crispy fried onions for topping (don’t skip these—they’re game changers)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in the red curry paste, cooking for another minute to release its flavors.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer over medium-low heat, about 5 minutes.
5. Add the soy sauce and brown sugar, stirring until the sugar dissolves completely.
6. Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
7. Once the broth is simmering, add the cooked noodles to the pot, tossing gently to coat in the sauce.
8. Remove from heat and stir in the lime juice for that final bright note.
9. Divide the Khao Soi among bowls, topping generously with fresh cilantro and crispy fried onions.

Ladling this dish into bowls, the aroma alone is a promise of the creamy, tangy, and slightly spicy experience ahead. The noodles, perfectly coated in the rich broth, offer a comforting chew, while the toppings add a delightful crunch. Serve it with extra lime wedges on the side for those who love an extra punch of acidity.

Traditional Khao Soi with Pickled Mustard Greens

Lingering over the stove this morning, I found myself craving the deep, aromatic flavors of Northern Thailand, a longing that only a bowl of Traditional Khao Soi with Pickled Mustard Greens could satisfy.

Ingredients

• 2 cups coconut milk (I love the richness of full-fat coconut milk for this dish)
• 1 lb chicken thighs, boneless and skinless (cut into bite-sized pieces for even cooking)
• 2 tbsp red curry paste (homemade or store-bought, but ensure it’s vibrant and fresh)
• 1 tbsp turmeric powder (for that golden hue and earthy flavor)
• 1 cup chicken broth (low sodium, to control the saltiness)
• 1 tbsp fish sauce (a must for authenticity, but adjust if you’re sensitive to salt)
• 1 tsp palm sugar (or brown sugar, for a hint of sweetness)
• 1 cup pickled mustard greens, rinsed and chopped (their tanginess cuts through the richness beautifully)
• 2 servings of egg noodles (fresh if you can find them, for the best texture)
• 1/4 cup crispy fried noodles (for that essential crunch on top)
• 1 lime, cut into wedges (because a squeeze of lime just makes everything better)

Instructions

1. In a large pot over medium heat, warm the coconut milk until it starts to simmer gently, about 3 minutes. Stir occasionally to prevent sticking.
2. Add the red curry paste and turmeric powder to the pot, stirring continuously for 2 minutes until fragrant. This blooms the spices, deepening the flavor.
3. Introduce the chicken pieces to the pot, ensuring each piece is coated with the curry mixture. Cook for 5 minutes, or until the chicken starts to turn opaque.
4. Pour in the chicken broth, fish sauce, and palm sugar, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. The chicken should be tender by now.
5. While the soup simmers, cook the egg noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
6. Add the pickled mustard greens to the soup, stirring well. Simmer for an additional 5 minutes to let the flavors meld.
7. Divide the cooked noodles between two bowls, ladle the hot soup over them, and top with crispy fried noodles. Serve with lime wedges on the side.

Gently savor each spoonful, where the creamy coconut milk meets the sharpness of pickled greens, all balanced by the tender chicken and the crunch of fried noodles. This dish is a harmony of textures and flavors, best enjoyed with a cold drink to contrast its richness.

Khao Soi with Shrimp and Lemongrass

Floating through the kitchen this evening, the aroma of lemongrass and shrimp beckons a moment of quiet creativity. This dish, a harmonious blend of Thai-inspired flavors, offers a comforting embrace with every spoonful.

Ingredients

• 1 lb shrimp, peeled and deveined (I find wild-caught shrimp add a deeper flavor)
• 2 cups coconut milk (full-fat for that creamy texture we all love)
• 1 stalk lemongrass, bruised and chopped (the fragrance is instantly uplifting)
• 2 tbsp red curry paste (adjust according to your heat preference)
• 1 tbsp fish sauce (a little goes a long way in balancing flavors)
• 1 tbsp brown sugar (for that subtle sweetness)
• 1 cup egg noodles (the perfect vehicle for the rich broth)
• 2 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 1 lime, juiced (freshly squeezed makes all the difference)
• 1/4 cup cilantro, chopped (for a bright, fresh finish)

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the red curry paste, stirring constantly for 1 minute to release its aromas.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the lemongrass, fish sauce, and brown sugar, simmering for 5 minutes to meld the flavors.
5. Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
6. Add the shrimp to the pot, cooking until they turn pink and opaque, about 3-4 minutes.
7. Remove the pot from heat and stir in the lime juice.
8. Divide the noodles among bowls, ladle the shrimp and broth over, and garnish with cilantro.

Each bite of this Khao Soi is a dance of textures—silky noodles, tender shrimp, and a broth that’s both rich and bright. Consider serving it with a side of pickled vegetables for an extra crunch and tang.

Spicy Khao Soi with Pork Ribs

Dusk settles softly outside, and the kitchen fills with the warm, aromatic embrace of spices that promise comfort in every bite. This dish, a harmonious blend of tender pork ribs and rich, spicy broth, is a testament to the beauty of slow cooking and the stories it tells.

Ingredients

• 2 lbs pork ribs (I find the meatier cuts add depth to the broth)
• 4 cups coconut milk (full-fat for that creamy texture we all love)
• 3 tbsp red curry paste (homemade if you have it, but store-bought works in a pinch)
• 1 tbsp turmeric powder (for that golden hue and earthy flavor)
• 2 cups chicken stock (low-sodium to control the saltiness)
• 1 tbsp fish sauce (the secret umami booster)
• 1 tbsp brown sugar (just a touch to balance the heat)
• 1 lime (juiced, because that zing is non-negotiable)
• 1 package egg noodles (about 8 oz, because they hold up beautifully in broth)
• 1/4 cup cilantro (chopped, for that fresh finish)
• 2 green onions (sliced, because color and crunch matter)

Instructions

1. In a large pot over medium heat, sear the pork ribs until they’re golden brown on all sides, about 5 minutes per side. This step is crucial for building flavor.
2. Add the red curry paste and turmeric powder to the pot, stirring constantly for 1 minute to toast the spices. The aroma should be intoxicating.
3. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer, not a boil, to avoid curdling the coconut milk.
4. Reduce the heat to low, cover, and let the ribs cook until tender, about 1.5 hours. The meat should nearly fall off the bone.
5. Stir in the fish sauce and brown sugar, adjusting the heat to maintain a simmer. Taste and adjust the seasoning if needed.
6. While the broth simmers, cook the egg noodles according to package instructions. Drain and set aside.
7. To serve, divide the noodles among bowls, ladle the broth and ribs over the top, and garnish with lime juice, cilantro, and green onions.

Just as the first spoonful hits your lips, the complexity of flavors unfolds—spicy, sweet, tangy, and rich. The ribs, now fork-tender, meld seamlessly with the silky noodles, making each bite a discovery. For an extra touch, serve with a side of pickled mustard greens to cut through the richness.

Khao Soi with Duck and Crispy Noodles

Today, as the light filters through my kitchen window, I find myself drawn to the comforting embrace of Khao Soi with Duck and Crispy Noodles, a dish that whispers tales of distant lands and cozy evenings.

Ingredients

• 2 duck legs (I love the richness they bring, but chicken thighs work beautifully too)
• 1 can coconut milk (full-fat for that creamy dreaminess)
• 2 tbsp red curry paste (homemade if you have it, but store-bought is fine)
• 1 tbsp turmeric (for that golden hue and earthy depth)
• 1 cup chicken stock (low-sodium, so you can control the salt)
• 1 tbsp fish sauce (the umami backbone of the dish)
• 1 tbsp brown sugar (just a touch to balance the flavors)
• 2 cups egg noodles (half for the soup, half for crispy topping)
• 1 lime (quartered, for that bright finish)
• Fresh cilantro (a handful, because green is good)
• 2 shallots (thinly sliced, for a bit of crunch)

Instructions

1. Preheat your oven to 375°F. Season the duck legs with salt and pepper, then roast for 45 minutes until the skin is crispy and the meat is tender.
2. In a large pot, warm the coconut milk over medium heat until it starts to simmer. Stir in the red curry paste and turmeric, cooking for 2 minutes until fragrant.
3. Add the chicken stock, fish sauce, and brown sugar to the pot. Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
4. While the broth simmers, cook half the egg noodles according to package instructions. Drain and set aside. Fry the remaining noodles in a bit of oil until crispy, then drain on paper towels.
5. Shred the roasted duck meat, discarding the bones. Add the meat and cooked noodles to the broth, heating through for about 3 minutes.
6. Serve the soup topped with crispy noodles, fresh cilantro, sliced shallots, and a lime wedge on the side. Tip: The lime juice brightens the whole dish, so don’t skip it!

Golden and fragrant, this Khao Soi cradles the soul with its creamy broth and contrasting textures. Try serving it with a side of pickled mustard greens for an extra layer of flavor.

Vegan Khao Soi with Mushrooms

Sometimes, the most comforting meals are those that transport us to another place, another time. This Vegan Khao Soi with Mushrooms does just that, wrapping you in the warmth of its aromatic broth and tender noodles.

Ingredients

• 1 tbsp coconut oil (I love the subtle sweetness it adds)
• 1 cup sliced mushrooms (cremini are my favorite for their meaty texture)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp red curry paste (adjust according to your spice tolerance)
• 1 can coconut milk (full-fat for that creamy dreaminess)
• 2 cups vegetable broth (homemade if you have it)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp turmeric (for that golden hue and earthy flavor)
• 1 package rice noodles (about 8 oz, cooked according to package instructions)
• Fresh cilantro and lime wedges for serving (because freshness is key)

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the mushrooms and sauté until they start to brown, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red curry paste, cooking for another minute until fragrant.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the soy sauce and turmeric, stirring well to combine. Let it simmer for 10 minutes to meld the flavors.
6. While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside.
7. Divide the cooked noodles among bowls, ladling the hot broth and mushrooms over the top.
8. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.

Velvety noodles soak up the rich, spiced broth, while the mushrooms add a satisfying chew. Serve it with extra lime wedges for a bright finish, or a sprinkle of crushed peanuts for crunch.

Khao Soi with Lamb and Curry Paste

Remembering the first time I tasted Khao Soi, the rich layers of flavor seemed to unfold one by one, each spoonful a discovery. Today, I find myself drawn back to that moment, eager to recreate the dish with tender lamb and a homemade curry paste that speaks to the soul.

Ingredients

• 1 lb lamb shoulder, cut into bite-sized pieces (I find the shoulder’s marbling perfect for slow cooking)
• 2 tbsp vegetable oil (a neutral oil lets the curry flavors shine)
• 3 tbsp red curry paste (homemade or store-bought, but the former is a game-changer)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 cups chicken broth (low-sodium to control the saltiness)
• 1 tbsp fish sauce (it’s the umami backbone, don’t skip it)
• 1 tbsp brown sugar (just a touch to balance the heat)
• 1 lb fresh egg noodles (the chewiness is essential)
• 1/2 cup pickled mustard greens, chopped (their tang cuts through the richness)
• 1/4 cup crispy fried onions (for that irresistible crunch)
• 1 lime, cut into wedges (a squeeze brightens everything up)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the lamb pieces, browning them on all sides, roughly 5 minutes. This builds a flavor foundation.
3. Stir in the red curry paste, coating the lamb, and cook for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, stirring to combine. Tip: Scrape the bottom to release any browned bits.
5. Add the fish sauce and brown sugar, then simmer uncovered for 45 minutes. The lamb should be fork-tender.
6. While the stew simmers, cook the egg noodles according to package instructions, then drain. Tip: Rinse under cold water to prevent sticking.
7. Divide the noodles among bowls, ladle the lamb curry over, and top with pickled mustard greens and crispy onions. Tip: Serve immediately to keep the onions crisp.
8. Offer lime wedges on the side for squeezing over.

Just as the first bite promises, the dish is a harmony of textures—silky noodles, succulent lamb, and a broth that’s both rich and bright. For an extra touch, garnish with fresh cilantro or a drizzle of coconut cream.

Quick Khao Soi with Chicken Thighs

Many evenings, I find myself craving something that wraps me in warmth and comfort, a dish that feels like a gentle embrace after a long day. This Quick Khao Soi with Chicken Thighs is my go-to for those moments, blending rich flavors with simplicity.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for that deep flavor)
• 2 tbsp vegetable oil (I always reach for the bottle with the slightly sticky cap)
• 1 can (13.5 oz) coconut milk (shake it well before opening)
• 2 tbsp red curry paste (the spicier, the better in my book)
• 1 tbsp turmeric powder (it stains, but it’s worth it)
• 1 tbsp fish sauce (a splash adds umami depth)
• 1 tbsp brown sugar (for a hint of sweetness)
• 4 cups chicken broth (homemade if you have it)
• 8 oz egg noodles (the thicker, the more satisfying)
• Lime wedges, cilantro, and crispy fried onions for garnish (because texture is everything)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the red curry paste and turmeric, stirring for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the spices, and bring to a gentle simmer.
5. Add the fish sauce and brown sugar, stirring until the sugar dissolves, about 1 minute.
6. Return the chicken thighs to the pot, add the chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
7. Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
8. Remove the chicken thighs from the pot, shred the meat, and return it to the broth.
9. Divide the noodles among bowls, ladle the soup over, and garnish with lime wedges, cilantro, and crispy fried onions.

Perfectly balanced between creamy and spicy, this Khao Soi cradles the soul with its layers of flavor. Serve it with extra lime on the side for those who love a tangy punch.

Khao Soi with Squid and Lime

Sometimes, the most comforting meals come from the simplest of ingredients, blending together in a harmony that feels both exotic and familiar. Today, I find myself drawn to the rich, coconutty embrace of Khao Soi, with the tender chew of squid and the bright zing of lime cutting through the richness, a dish that feels like a warm hug on a cool evening.

Ingredients

• 1 can (13.5 oz) coconut milk – I love the creaminess it adds, shaking the can before opening ensures it’s well mixed.
• 1 lb squid, cleaned and sliced into rings – Fresh is best, but frozen works in a pinch.
• 2 tbsp red curry paste – This is the soul of the dish, so don’t skimp.
• 1 cup chicken broth – Homemade gives depth, but store-bought is fine.
• 2 tbsp fish sauce – It’s all about that umami punch.
• 1 tbsp brown sugar – Just a touch to balance the heat.
• 1 lime, juiced – Freshly squeezed makes all the difference.
• 1/2 cup cilantro, chopped – For that fresh finish.
• 2 cups cooked egg noodles – The perfect base to soak up all the flavors.

Instructions

1. In a large pot over medium heat, warm the coconut milk until it starts to simmer gently, about 3 minutes.
2. Add the red curry paste, stirring constantly to blend it into the coconut milk, cooking for 2 minutes until fragrant.
3. Pour in the chicken broth, fish sauce, and brown sugar, bringing the mixture to a boil before reducing to a simmer for 10 minutes.
4. Add the squid rings to the pot, cooking for just 3 minutes until they’re opaque and tender – overcooking makes them rubbery.
5. Stir in the lime juice and half of the chopped cilantro, then remove from heat.
6. Divide the cooked egg noodles between bowls, ladling the Khao Soi over the top.
7. Garnish with the remaining cilantro before serving.

How the squid melts in your mouth against the creamy, spicy broth is nothing short of magical. Serve it with extra lime wedges on the side for those who love an extra tang, and watch as the flavors dance on the palate.

Homestyle Khao Soi with Pork Belly

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Today, let’s gently simmer our way into making Homestyle Khao Soi with Pork Belly, a dish that marries rich flavors with tender textures, perfect for a reflective cooking session.

Ingredients

• 1 lb pork belly, sliced into 1-inch pieces (I find the marbling just right for that melt-in-your-mouth quality)
• 2 tbsp vegetable oil (a neutral oil works best here to let the other flavors shine)
• 4 cups coconut milk (full-fat for that creamy, luxurious base)
• 2 tbsp red curry paste (adjust according to your heat preference)
• 1 tbsp turmeric powder (for that golden hue and earthy note)
• 1 cup chicken stock (homemade if you have it, for an extra layer of flavor)
• 2 tbsp fish sauce (the umami backbone of the dish)
• 1 tbsp palm sugar (a subtle sweetness to balance the heat)
• 1 lb fresh egg noodles (the chewy texture is essential)
• 1/2 cup pickled mustard greens, chopped (for a tangy crunch)
• 1/4 cup cilantro, chopped (I love the fresh burst it adds at the end)
• 1 lime, cut into wedges (for that final bright touch)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the pork belly pieces, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the red curry paste and turmeric powder, cooking until fragrant, about 1 minute.
4. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer. Tip: Keep the heat low to prevent the coconut milk from separating.
5. Add the fish sauce and palm sugar, stirring until the sugar dissolves. Let the soup simmer uncovered for 30 minutes, allowing the flavors to meld.
6. While the soup simmers, cook the egg noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to stop the cooking process and prevent sticking.
7. Divide the noodles among bowls, ladling the hot soup and pork belly over the top.
8. Garnish with pickled mustard greens, cilantro, and lime wedges. Serve immediately.

The first spoonful brings a harmony of creamy coconut, tender pork, and the slight chew of noodles, each bite layered with depth. For an extra touch, serve with a side of crispy fried noodles for contrasting textures.

Khao Soi with Fish Balls and Bean Sprouts

Falling into the rhythm of a quiet morning, I find myself drawn to the comforting embrace of a bowl of Khao Soi, its rich flavors a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 can (14 oz) coconut milk – I love the creaminess it adds, making the broth velvety.
• 2 tbsp red curry paste – This is the soul of the dish, offering a deep, aromatic heat.
• 1 lb fish balls – Their bouncy texture is a delightful contrast to the soft noodles.
• 1 cup bean sprouts – For a crisp freshness that lightens the dish.
• 8 oz egg noodles – They soak up the broth beautifully, becoming tender yet firm.
• 2 cups chicken broth – Homemade is best, but store-bought works in a pinch.
• 1 tbsp fish sauce – It adds an umami depth that’s irreplaceable.
• 1 tbsp brown sugar – Just a touch to balance the heat and saltiness.
• 2 tbsp vegetable oil – For sautéing, it’s neutral and lets other flavors shine.
• 1 lime, cut into wedges – A squeeze at the end brightens everything up.

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the red curry paste, stirring constantly for 1 minute to release its aromas.
3. Pour in the coconut milk, whisking to combine with the curry paste until smooth.
4. Add the chicken broth, fish sauce, and brown sugar, bringing the mixture to a gentle simmer for 10 minutes.
5. Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
6. Add the fish balls to the simmering broth, cooking for 5 minutes until they’re heated through.
7. Divide the noodles among bowls, ladling the hot broth and fish balls over them.
8. Top each bowl with a handful of bean sprouts and serve with lime wedges on the side.

Layers of flavor and texture make this dish a joy to eat; the creamy broth, the chewy noodles, and the crisp sprouts create a harmony that’s both comforting and exciting. Try garnishing with fresh cilantro or sliced red onions for an extra pop of color and flavor.

Authentic Khao Soi with Chicken Drumsticks

Dipping into the rich tapestry of Northern Thai cuisine, this Authentic Khao Soi with Chicken Drumsticks recipe is a comforting embrace of flavors, a dish that whispers stories of tradition and warmth with every spoonful.

Ingredients

• 4 chicken drumsticks (I find the bone-in adds depth to the broth)
• 2 tbsp vegetable oil (a neutral oil works best here)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture we all love)
• 2 cups chicken broth (homemade if you have it, but store-bought is fine)
• 2 tbsp red curry paste (adjust according to your heat preference)
• 1 tbsp turmeric powder (for that golden hue and earthy flavor)
• 1 tbsp curry powder (my secret to a more complex flavor profile)
• 8 oz egg noodles (the wider, the better to catch all that delicious sauce)
• 1 lime, cut into wedges (for that essential zing)
• 1/2 cup pickled mustard greens (adds a tangy crunch that’s irresistible)
• 1/4 cup cilantro, chopped (because freshness is key)
• 1/4 cup green onions, sliced (for a mild, oniony bite)
• 1 tbsp fish sauce (don’t skip this; it’s the umami booster)
• 1 tsp sugar (just a pinch to balance the flavors)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken drumsticks and brown on all sides, about 5 minutes total. This step builds flavor, so don’t rush it.
3. Stir in the red curry paste, turmeric, and curry powder, coating the chicken evenly. Cook for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.
5. Reduce heat to low, cover, and let the chicken cook until tender, about 30 minutes. The broth should be aromatic and slightly thickened.
6. While the chicken simmers, cook the egg noodles according to package instructions. Drain and set aside.
7. Once the chicken is done, stir in the fish sauce and sugar. Taste and adjust seasoning if necessary.
8. Divide the noodles among bowls, ladle the chicken and broth over, and garnish with pickled mustard greens, cilantro, green onions, and lime wedges.

The first bite reveals a harmony of creamy, spicy, and tangy flavors, with the chicken falling effortlessly off the bone. Serve it with extra lime wedges on the side for those who love a brighter punch, and watch as the bowl becomes a canvas of vibrant colors and textures.

Khao Soi with Crab Meat and Coconut Cream

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that carries the warmth of distant lands. Khao Soi with Crab Meat and Coconut Cream is one such recipe, a harmonious blend of creamy, spicy, and umami flavors that feels like a gentle embrace.

Ingredients

• 1 can (13.5 oz) coconut cream – I love the richness it adds, making the broth velvety.
• 8 oz crab meat, fresh or canned – Fresh is my preference for its sweetness, but canned works in a pinch.
• 2 tbsp red curry paste – The soul of the dish, offering a deep, aromatic heat.
• 1 cup chicken broth – Homemade elevates the dish, but store-bought is fine.
• 1 tbsp fish sauce – A dash brings the umami depth essential to Thai cuisine.
• 1 tbsp brown sugar – Just enough to balance the heat.
• 1 lime, juiced – Freshly squeezed, it brightens the entire dish.
• 2 cups cooked egg noodles – They hold up beautifully against the rich broth.
• 2 tbsp vegetable oil – For sautéing; a neutral oil lets the other flavors shine.
• Garnishes: cilantro, green onions, lime wedges – They add freshness and color, making the dish pop.

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the red curry paste, stirring constantly for 30 seconds to release its aromas.
3. Pour in the coconut cream, whisking to combine with the curry paste until smooth.
4. Add the chicken broth, fish sauce, and brown sugar, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.
5. Gently fold in the crab meat, being careful not to break it up too much, and simmer for another 3 minutes.
6. Squeeze in the lime juice, adjusting the amount to taste for that perfect balance of flavors.
7. Divide the cooked egg noodles between two bowls, ladling the hot broth and crab meat over the top.
8. Garnish with cilantro, green onions, and lime wedges for a fresh finish.

Khao Soi with Crab Meat and Coconut Cream is a dish where every spoonful offers a symphony of textures—silky noodles, tender crab, and a broth that’s both rich and refreshing. Serve it with extra lime wedges on the side for those who love an extra zing, making each bite a personal experience.

Khao Soi with Quail Eggs and Bamboo Shoots

Mornings like this, when the light filters through the kitchen window just so, I find myself drawn to the comforting embrace of a bowl of Khao Soi. It’s a dish that carries the warmth of Northern Thailand, with its rich coconut curry broth, tender noodles, and the delightful surprise of quail eggs and bamboo shoots.

Ingredients

• 1 can (13.5 oz) coconut milk – I love the creaminess of full-fat versions for this recipe.
• 2 tbsp red curry paste – The brand you choose can really influence the heat level, so pick wisely.
• 1 cup chicken broth – Homemade is best, but a good quality store-bought works in a pinch.
• 1 tbsp fish sauce – It adds that umami depth you can’t skip.
• 1 tsp turmeric – For that golden hue and earthy note.
• 8 oz dried egg noodles – They hold up beautifully against the robust broth.
• 6 quail eggs, hard-boiled and peeled – Their delicate size makes them perfect for this dish.
• 1/2 cup bamboo shoots, sliced – I prefer the fresh ones for their crunch, but canned are fine too.
• 1 tbsp vegetable oil – A neutral oil is key here to let the other flavors shine.
• 1/4 cup cilantro, chopped – For that fresh, herby finish.
• 1 lime, cut into wedges – A squeeze of lime right before eating brightens everything up.

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the red curry paste and turmeric, stirring constantly for 30 seconds to release the aromas.
3. Pour in the coconut milk, chicken broth, and fish sauce, bringing the mixture to a gentle simmer over medium-low heat. Let it cook for 10 minutes, stirring occasionally.
4. While the broth simmers, cook the egg noodles according to package instructions, then drain and set aside.
5. Add the bamboo shoots to the broth and simmer for another 5 minutes to soften them slightly.
6. Divide the cooked noodles between two bowls, ladle the hot broth over them, and top with the quail eggs.
7. Garnish with chopped cilantro and serve with lime wedges on the side.

Each spoonful of this Khao Soi is a harmony of textures—the silkiness of the broth, the chewiness of the noodles, and the pop of the quail eggs. Try serving it with a side of pickled mustard greens for an extra layer of flavor.

Khao Soi with Mixed Seafood and Herbs

Venturing into the heart of Northern Thai cuisine, this dish brings a comforting yet exotic warmth to your kitchen, blending creamy coconut milk with the vibrant zest of fresh herbs and the ocean’s bounty.

Ingredients

• 1 can (13.5 oz) coconut milk – I love the richness of full-fat for this recipe.
• 1 lb mixed seafood (shrimp, scallops, squid) – Freshness is key, so I always ask my fishmonger for the catch of the day.
• 2 tbsp red curry paste – This is the soul of the dish; I prefer Mae Ploy for its depth.
• 1 cup chicken broth – Homemade elevates the flavor, but store-bought works in a pinch.
• 1 tbsp fish sauce – A splash adds umami; adjust if you’re sensitive to salt.
• 1 tsp turmeric powder – For that golden hue and earthy tone.
• 1 package (8 oz) egg noodles – The chewy texture is perfect for soaking up the sauce.
• 1/4 cup chopped cilantro – I always add extra for a fresh kick.
• 1 lime, cut into wedges – A squeeze before serving brightens everything up.
• 2 tbsp vegetable oil – For sautéing; I use avocado oil for its high smoke point.

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the red curry paste and turmeric, stirring constantly for 1 minute to release the aromas.
3. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil, then reduce heat to simmer for 10 minutes.
4. Add the mixed seafood, cooking for 3-4 minutes until just opaque – overcooking makes them rubbery.
5. Stir in the fish sauce, then remove from heat to preserve the seafood’s tenderness.
6. Cook the egg noodles according to package instructions, drain, and divide among bowls.
7. Ladle the seafood and broth over the noodles, garnishing with cilantro and lime wedges.

Rich and aromatic, the broth clings to the noodles, offering a creamy texture with bursts of freshness from the herbs. Serve with extra lime wedges on the side for those who love a tangy punch.

Khao Soi with Crispy Shallots and Cilantro

Curling up with a bowl of Khao Soi, the rich coconut broth and tender noodles always transport me to a quieter place, where each spoonful is a moment to savor.

Ingredients

• 1 lb chicken thighs (I find bone-in adds more flavor)
• 2 cups coconut milk (full-fat for that creamy texture we love)
• 1 tbsp red curry paste (adjust if you’re sensitive to spice)
• 1 tbsp turmeric (for that golden hue)
• 2 tbsp fish sauce (a must for authenticity)
• 1 tbsp palm sugar (balances the spice beautifully)
• 1 cup egg noodles (the thicker, the better for soaking up broth)
• 1/2 cup crispy shallots (homemade if you have the time)
• Fresh cilantro (a handful, torn for garnish)
• 1 lime (quartered, for that essential zing)

Instructions

1. In a large pot over medium heat, simmer the chicken thighs in coconut milk until fully cooked, about 20 minutes. Tip: Skim off any foam for a clearer broth.
2. Remove the chicken, shred it, and return to the pot. Add red curry paste, turmeric, fish sauce, and palm sugar, stirring well to combine. Simmer for another 10 minutes to meld flavors.
3. Meanwhile, cook the egg noodles according to package instructions until al dente, then drain. Tip: Rinse under cold water to stop cooking and prevent sticking.
4. Divide noodles among bowls, ladle the hot broth and chicken over, and top with crispy shallots and cilantro. Serve with lime wedges on the side. Tip: Squeeze lime juice right before eating to brighten all the flavors.

Just like that, you’ve got a bowl of Khao Soi that’s a harmony of creamy, spicy, and tangy, with the crispy shallots adding a delightful crunch. Perfect for those days when you need a little warmth and comfort, served best with extra lime and a quiet moment to enjoy.

Conclusion

Absolutely bursting with flavor, our roundup of 20 Delicious Khao Soi Recipes offers a treasure trove of spicy and savory delights perfect for any home cook looking to explore Thai cuisine. We invite you to dive into these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!

Bella Bacinos