Chicken khao soi is an authentic Northern Thai noodle soup combining tender chicken, creamy coconut-curry broth, and crispy fried noodles—a beloved Chiang Mai street-food classic.
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Wash the drumsticks and score each one twice.
In a wok or pot, simmer 1 1/4 cups (300ml) of coconut milk over medium heat. It’s ready when it thickens, and you see the oil start to separate.
Stir in the red curry paste and yellow curry powder. Mix well until the paste fully blends into the coconut milk.
Place the drumsticks into the curry base and coat them well. Then pour in the rest of the coconut milk.
Add the fish sauce and palm sugar. Simmer gently for 20–30 minutes, or until the chicken is tender and fully cooked. If the curry gets too thick, add a splash of water (about 100 ml or just under 1/2 cup) to loosen it up.
In a separate pan, heat oil as needed and fry a small handful of egg noodles until golden and crispy, or about 30 seconds. Boil the rest of the noodles until al dente, then drain.
Serve your khao soi noodles in a deep bowl. Start with the boiled egg noodles at the bottom, then ladle the hot curry and chicken over the top. Finish with a handful of crispy noodles.Add lime wedges, chopped shallots, pickled mustard greens, and a small dish of chili flakes on the side. You can also garnish with fresh herbs like cilantro or green onions.
Store cooled broth in an airtight container for 3–4 days in the fridge or up to 1 month frozen; reheat gently and prepare crispy noodles fresh before serving.
Khao soi is a noodle soup, not a curry, and uses both red and yellow curry paste for depth. It's garnished with crispy fried noodles and pickled mustard greens, making it unique to Northern Thailand.
Yes, but drumsticks stay more tender when simmered. If using breast, reduce cooking time to 12–15 minutes and cut into chunks to ensure even cooking.
Yes, it's moderately spicy from the red curry paste, but you can adjust heat by using less curry paste or serving with lime and extra garnishes on the side.
Fresh egg noodles are sold in the Asian section of most grocery stores or at Asian markets. You can substitute dried egg noodles if fresh are unavailable—cook separately and add to bowls.
The broth can be made 1–2 days ahead and reheated. Cook noodles fresh, fry crispy noodles just before serving, and add garnishes at the table.
