Everyday Kitchen

Thai · Soups

Khao Soi

Draft recipe — not kitchen-tested
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 draft.
The photograph includes separate pickled vegetables and garnish not included in this draft. Representative photograph of Khao Soi. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked wheat noodles if egg noodles are unavailable.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Khao Soi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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