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Khao Soi

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Servings 4


  • 200 g fresh thin egg noodles
  • 2 tbs vegetable oil
  • 3 tbs Thai red curry paste
  • ¼ tsp ground tumeric
  • ½ tsp ground cardamon
  • 4 cups coconut milk
  • 2 tbsp fish sauce
  • 1 tsp white sugar
  • 300 g chicken thigh fillets, thinly sliced

Noodle Condiments

  • 150 g deep-fried egg noodles, gently broken into large chunks
  • 3 red shallots, thinly sliced
  • 100 g pickled mustard green, drained, rinsed and thinly sliced
  • 1 cup oughly chopped coriander leaves
  • 1 lime, cut into wedges


  • Cook the fresh noodles in boiling water for 2-3 minutes, or until just cooked, Drain, refresh under cold running water. Drain again well and set aside.
  • Heat the vegetable oil in a heavy-based saucepan over medium heat. Add the curry paste, turmeric and cardamon and cook for about 1 minute or until fragrant and steaming. Add 1 cup of the coconut milk and summer for 2 minutes to let the flavours infuse. Add the remaining coconut milk, the fish sauce, sugar and 2 cups of water. Toss in the chicken and simmer for about 5 minutes, or until cooked through. 
  • Arrange small handfuls of the cooked fresh noodles in serving bowls and ladle over the soup. Place a chunk of the deep-fried egg noodles on top. Scatter over a couple of slices of shallots, a pinch of sliced mustard greens and a small handful of coriander leaves. Finish with a squeeze of lime. 


Recipe by Marion Grasby