Khao Soi

1. 1

   Prepare and toast the spices

   Break open black cardamom pods and extract the seeds. Toast black cardamom and coriander seeds together in a dry pan over medium heat until aromatic, about 2-3 minutes. In the same pan, toast sliced ginger and turmeric until slightly charred and fragrant.

   10m

   Tips:

   • • Don't burn the spices - they should be fragrant, not bitter
   • • Charring the ginger and turmeric adds depth to the curry paste
2. 2

   Make the curry paste

   Using a mortar and pestle, pound the toasted cardamom and coriander seeds until finely ground. Add the toasted ginger and turmeric and pound into a paste. Finally, add the red curry paste and curry powder, pounding until everything is well combined and smooth.

   15m

   Tips:

   • • A food processor can be used if you don't have a mortar and pestle
   • • The paste should be aromatic and well-blended
3. 3

   Bloom the curry paste

   Heat about 1/2 cup of coconut cream (the thick part from the top of the can) in a large wok or pot over medium-high heat. Stir until an oily sheen appears on the surface. Add the curry paste and stir continuously until it absorbs the coconut milk and becomes very aromatic, about 3-5 minutes.

   8m

   Tips:

   • • This step is crucial for developing the deep flavors of the curry
   • • The paste should sizzle and become fragrant
4. 4

   Cook the chicken in curry

   Coat the chicken drumsticks in the curry paste, ensuring they're well covered. Add the remaining coconut milk, chicken broth, and water. Bring to a gentle simmer, then reduce heat and simmer uncovered for 45-60 minutes until the chicken is fall-off-the-bone tender.

   1h

   Tips:

   • • Don't cover the pot - you want some liquid to evaporate for a rich broth
   • • The chicken should be extremely tender
5. 5

   Season the curry soup

   Season the curry soup with palm sugar, thin soy sauce, and dark soy sauce. Taste and adjust seasoning - it should be balanced between sweet, salty, and rich. The dark soy sauce adds color and a subtle umami depth.

   5m

   Tips:

   • • Taste as you go - every brand of soy sauce has different saltiness
   • • The broth should be thick and gravy-like, not watery
6. 6

   Make the fried chili oil

   In a small pan, heat 1/4 cup oil over medium heat. Fry the garlic until golden, remove and set aside. Fry the shallots until golden, remove and set aside. Quickly fry the dried chilies until they turn dark red (they fry very quickly). Using a mortar and pestle, pound the fried garlic, shallots, and chilies together, then add 2 tablespoons of the frying oil to create a paste.

   15m

   Tips:

   • • Watch the chilies carefully - they can burn in seconds
   • • This chili oil is essential for authentic flavor
7. 7

   Prepare the noodles

   Boil 12 ounces of egg noodles in salted water until al dente, about 3-4 minutes. Drain and rinse with cold water. Heat oil in a wok or deep pan to 350F (175C) and fry the remaining 4 ounces of noodles until golden brown and crispy, creating noodle 'nests'. Drain on paper towels.

   15m

   Tips:

   • • Don't overcook the boiled noodles - they'll continue to soften in the hot broth
   • • Make sure the oil is hot enough for crispy noodles
8. 8

   Assemble and serve

   Place a portion of boiled noodles in each serving bowl. Add 1 chicken drumstick per bowl. Ladle the hot curry soup over the noodles and chicken. Top with a generous handful of crispy fried noodles. Serve with sliced shallots, pickled mustard greens, lime wedges, chili oil, and fresh cilantro on the side.

   5m

   Tips:

   • • Serve immediately while the curry is hot and the crispy noodles are still crunchy
   • • Let diners customize their bowls with condiments

• •The key to authentic Khao Soi is the balance between the rich coconut curry and the tangy, crunchy condiments
• •Use full-fat coconut milk for the richest, creamiest broth
• •The curry should be thick and gravy-like, not thin and soupy
• •Fresh egg noodles are traditional, but dried egg noodles work well too
• •Don't skip the pickled mustard greens - they provide essential acidity and crunch
• •Make extra fried chili oil - it keeps well and adds incredible flavor
• •The crispy noodles will soften in the broth, so add them just before eating
• •For a vegetarian version, substitute tofu or mushrooms for chicken and use vegetable broth

• •
  som-tam
• •
  larb
• •
  sai-oua
• •
  nam-prik-ong
• •
  sticky-rice

Khao Soi is a signature dish of Northern Thailand, particularly associated with Chiang Mai, though it's found throughout the north in provinces like Chiang Rai, Lampang, and Lamphun. The dish shows influences from Chinese and Burmese cuisines, reflecting the region's position along ancient trade routes. The name 'Khao Soi' is believed to derive from the Shan people's language. While often called 'Chiang Mai Noodles' in the West, the dish is not unique to Chiang Mai, nor did it originate there. Historically, Khao Soi was street food sold by vendors who would carry the curry in containers on shoulder poles. The dish has evolved over time, with different families and restaurants developing their own signature curry pastes and condiment combinations. Today, it remains one of Northern Thailand's most beloved dishes and has gained international recognition as a must-try Thai specialty.

Authentic Khao Soi is distinguished by several key characteristics: First, the curry broth should be thick and gravy-like, not watery or thin - this comes from a higher proportion of coconut milk. Second, the use of both soft boiled noodles and crispy fried noodles in the same bowl is essential for the signature textural contrast. Third, traditional accompaniments of pickled mustard greens, shallots, and lime are not optional garnishes - they're integral to balancing the rich curry with acidity and freshness. Fourth, the curry paste should include toasted spices, particularly black cardamom and coriander seeds, along with fresh turmeric and ginger. Many modern versions use only red curry paste, but the authentic version has a more complex spice profile. Finally, the dish should showcase the Thai principle of balance - savory from the curry and soy sauce, sweet from palm sugar, sour from lime and pickled vegetables, and rich from coconut milk. The best Khao Soi in Chiang Mai typically has a deeper, more complex flavor than simplified Western adaptations, achieved through proper blooming of the curry paste in coconut cream and long, slow simmering of the meat.