Khao Soi (Thai Curry Noodle Soup) Recipe

This noodle soup uses fresh ingredients to make a flavorful broth.

Love Thai food? This recipe makes for a flavorful Thai noodle soup!

Khao Soi (Thai Curry Noodle Soup) Recipe

Roselle Miranda
This noodle soup uses fresh ingredients to make a flavorful broth.
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Thai
Servings 4


Khao Soi (Thai Curry Noodle Soup) Ingredients

  • 1 teaspoon coriander seeds
  • 1 pod Green Cardamom
  • 1 siling labuyo seeds removed as desired, more to serve
  • 1 Small red onion peeled, sliced, more to serve
  • 4 cloves Garlic
  • 1 stalk Lemongrass white part only, roughly chopped
  • lemon zest (from 1 lemon)
  • 1 fresh turmeric (1-inch) peeled
  • 1 fresh ginger (1-inch) peeled
  • 1 bunch Cilantro Stalks roughly chopped
  • 2 pieces Chicken (use leg quarters), cut up
  • 1 teaspoon fish sauce (patis)
  • 1/2 Cup chicken stock
  • 1 Cup fresh coconut milk
  • 1 Pack egg noodles divided
  • Salt to taste
  • ground black pepper to taste
  • 1 Green Lemon cut into wedges, to serve
  • Oil for frying


  • In a dry frying pan, toast coriander seeds and cardamom pod until aromatic. Transfer to a mortar, cool, and then using a pestle, finely grind.
  • In the same mortar, add siling labuyo, onion, garlic, lemon­grass, lemon zest, turmeric, ginger, cilantro, and salt. Pound with pestle until a paste is formed. Set aside.
  • Heat about 1 tablespoon olive oil in a pot over medium heat. Add paste and sauté until aromatic and begins to color oil. Add chicken pieces and sear briefly. Add fish sauce and chicken stock. Bring to simmer and cook chicken until cooked through. Pour in coconut milk and season to taste with salt and pepper to taste. Bring back to a simmer and reduce liquid until half. Shred chicken pieces and discard bones.
  • Meanwhile, in a wok over med. heat, bring about 1 cup oil to frying temperature. Fry about a handful of miki noodles until crisp. Drain on paper towels. Set aside. Bring a pot of water to a boil and add remaining noodles to the pot. Cook until just heated through. Drain and divide among 4 bowls.
  • To serve, ladle curry soup over the noodles. Top with crispy noodles, red onion slices, coriander leaves, siling labuyo to taste, and lemon wedges. Recipe originally published in the Jan/Feb 2015 issue of Good Housekeeping Philippines.
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