Authentic Northern Thai Khao Soi Recipe (Chicken & Vegan Options)

If there is one dish you absolutely must try when visiting Chiang Mai, it is Khao Soi. This iconic Northern Thai dish features a rich, fragrant coconut curry broth served over soft egg noodles and topped with a nest of crispy deep-fried noodles.

Whether you want to recreate the classic chicken drumstick version or prefer a comforting, plant-based potato alternative, the secret lies in making the curry paste from scratch. Bring the taste of Northern Thailand to your kitchen with this step-by-step authentic recipe!

Ingredients (Serves 2)

🌶️ For the Homemade Khao Soi Curry Paste:

• 6 pcs Large dried red chilies (boiled for 5 minutes until soft)

• 8 cloves Garlic

• 1½ tbsp Shallot (chopped)

• ½ tbsp Galangal

• 1 tbsp Lemongrass

• ½ tsp Black peppercorns

• ½ tsp Turmeric

• ½ tsp Kaffir lime peel

• 1 tsp Coriander root

• 2 tsp Indian curry powder

• 2-3 pcs Cloves

• ¼ tsp Salt

• For Regular: ½ tsp Shrimp paste

• For Vegan/J Version: 1½ tsp Fermented soybean paste (tao-jiew) instead of shrimp paste

🍜 For the Khao Soi Curry & Noodles:

• 2 tbsp Khao Soi curry paste (from the recipe above)

• 1½ cup Coconut milk (add 1-2 tbsp extra for richer flavor if making the vegan version)

• 200 g Egg noodles

• 2 tbsp Cooking oil for stir-frying

• 1000 ml Oil for deep frying the noodles

• 1 tbsp Sesame oil

• 1 tbsp Oil (for boiling noodles)

Choose Your Protein & Broth:

• For Chicken Version: Chicken drumsticks (pork or beef also work), boiled in 1 liter of water with 2-3 pieces each of nutmeg, star anise, and bay leaves to create a chicken stock.

• For Vegan Version: 150-200 g Potatoes, plus Vegetable stock instead of chicken stock.

Choose Your Seasoning:

• Palm sugar

• Fish sauce (OR Soy sauce for the vegan version)

Essential Toppings (Do not skip these!):

• Pickled mustard greens

• Sliced shallots

• Lime wedges

• Chili paste in oil

• Chopped green onion & coriander

Step-by-Step Instructions

Part 1: Making the Khao Soi Curry Paste

1. Add the dried spices (black peppercorns, cloves) and salt into a mortar and pound into a fine powder.

2. Add the garlic, shallot, galangal, lemongrass, turmeric, kaffir lime peel, and coriander root. Pound until smooth.

3. Add the softened boiled chilies, Indian curry powder, and shrimp paste (or fermented soybean paste for vegans). Pound until fully combined. (Alternatively, you can blend all ingredients, adding a small amount of water if it is too dry).

Part 2: Preparing the Stock (For Chicken Version)

1. Boil the chicken drumsticks in 1 liter of water along with the nutmeg, star anise, and bay leaves.

2. Simmer for about 30 minutes until the chicken is tender, then remove the spices. (If making the vegan version, simply prepare your vegetable stock and set aside).

Part 3: Cooking the Curry

1. In another pot, add 2 tbsp of cooking oil and your homemade curry paste. Heat on low.

2. Stir until fragrant, then add the coconut milk. Increase the heat to medium.

3. Add the chicken stock and chicken drumsticks (or vegetable stock and potatoes for the vegan version). Bring to a boil.

4. Season with palm sugar and fish sauce (or soy sauce). Simmer for 10-15 minutes (or until the potatoes are cooked soft if making the vegan version).

Part 4: Preparing the Egg Noodles

1. Divide the 200 g of egg noodles in half.

2. For the soft noodles: Boil the first half for 2 minutes in boiling water with 1 tbsp of oil until glossy yellow. Remove, drain, and toss with a little sesame oil for aroma.

3. For the crispy noodles: Deep-fry the remaining half of the noodles in hot oil over medium heat until golden and crispy. Drain well.

Part 5: Assembly and Serving

1. Place the soft boiled noodles into a serving bowl.

2. Ladle the hot curry broth and chicken drumsticks (or potatoes) over the noodles.

3. Top generously with the crispy deep-fried noodles.

4. Serve immediately with small side plates of pickled mustard greens, sliced shallots, lime wedges, chili paste in oil, green onion, and coriander.

Discover the True Taste of Lanna Culture

Khao Soi is the true heart of Northern Thai cuisine. Learning how to balance its complex spices is an experience every food lover should have while visiting Chiang Mai.

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