Khao Soi is a Northern Thai curry noodle soup combining massaman and red curry pastes with coconut milk and tender chicken into one deeply aromatic, richly flavored bowl. The fragrant broth and layered spice make it a quintessential Thai comfort dish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium pot, heat a little of coconut milk over medium heat. Add the Massaman curry paste, red curry paste, and curry powder (or paste). Stir well and cook until fragrant (about 1-2 minutes). Then add turmeric powder, and stir it in.
Add the chicken thighs to the pot. Stir to coat them in the curry paste mixture and cook for about 3-5 minutes until the chicken starts to brown slightly.
Pour in the rest of coconut milk and bring it to a gentle simmer. Let it cook for 20-25 minutes, or until the chicken is tender and cooked through. You can also adjust the consistency of the broth by adding a bit more coconut milk or water if needed.
Season with fish sauce for saltiness and palm sugar for sweetness. Taste and adjust seasoning to your preference—add more fish sauce for salt, or more sugar for a richer sweetness, or add water to blend the favors.
Bring a pot of water to a boil. Add the noodles and cook for 3–5 minutes. Drain and set aside. Deep-fry the egg noodles until crispy. Drain on paper towels and set aside. Spoon the curry over cooked noodles (egg noodles work great), and garnish with your favorite toppings like crispy fried noodles, fresh herbs, lime wedges, and chili oil.
Store covered in the refrigerator up to 3 days; reheat gently on the stovetop and add fresh noodles just before serving to prevent sogginess.
Thighs are preferred for their fat content and tenderness in the long simmer, but breast works if you reduce cooking time to avoid drying out.
Use 2 tbsp total curry paste (any Thai red, yellow, or massaman blend) plus 0.5 tsp turmeric to approximate the depth and warmth of the original.
Yes—it adds umami and authenticity. If you must avoid it, add soy sauce (0.5 tbsp) and a squeeze of lime for salt and depth.
Chicken thighs are tender and pull apart easily after 20–25 minutes of simmering; internal temp should reach 165°F (74°C).
Yes—the broth deepens in flavor overnight. Store in the fridge up to 3 days; reheat gently over medium heat, adding noodles fresh before serving.
3-Chili Fried Rice with Thai Basil
Chicken Pad Thai
15 min
Thai Spicy Basil Chicken Fried Rice
40 min
Creamy Corn Chowder
45 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Khao Soi (Thai Coconut Curry Noodle Soup)
60 min
Khao Soi
40 min
Chicken Khao Soi Recipe (Thai Curry Noodle Soup)
40 min
