Khao Soi: The Ultimate Thai Comfort Food

Khao soi is a northern Thai curry noodle soup that will be new to many. We simmer succulent Asian meatballs in a savory broth, creating a one-pot meal that will warm your soul on a cold day. Try it once and it will become a staple within your rotation of soups and noodle dishes.

If you have never tried Khao soi, a Thai soup, imagine a bowl of steaming broth, rich with the flavors of coconut milk, curry paste, and lemongrass. Inside, tender yet chewy egg noodles and juicy chicken meatballs play together, creating a magnificent symphony of flavors and textures. The dish is typically served with a variety of accompaniments, including pickled mustard greens, red onions, shallots, cilantro, and lime wedges add the finishing touches to this highly unknown culinary masterpiece.

This Northern Thai noodle soup will satisfy your taste buds and warm your soul. It’s the perfect dish for a cold day or for any time you find yourself craving a comforting and delicious meal. It’s more than a satisfying meal, it’s a cultural experience within the confines of your kitchen.

What is Khao Soi?

We have never been to Thailand, so we have never had authentic Khao soi. Being “foodies” we have been familiar with and enjoyed this dish for a number of years. Even in Thailand there appears to be no specific way of making this as there are many regional variations. The city of Chiang Mai is a known hub for this dish. In fact, many refer to this dish as Chiang mai noodles, however we do not believe that it is unique to or originated there.

In the States, this is a fairly unknown dish, often not found on the menu of Thai restaurants. It appears to originate from northern Thailand with many regional variations. The dish is a mildly spicy, coconut milk based soup made with egg noodles. Chicken or beef is normally used as the protein and the dish can be topped with diced shallots, red onion, cilantro, crispy noodles and a lime wedge. Our variation uses Asian meatballs as the protein.

Where did Khao Soi originate?

The dish originated in northern Thailand. Many specify its origination to Chiang Mai, and the dish may also be known as Chiang Mai noodles. Our homework found the exact origin remains debatable. There are regional variations to how the dish is prepared dependent upon the areas influence.

Is Khao soi spicy?

The dish is mildly spicy but the heat can be dialed up or down depending on your preference.

Is there a Khao soi curry paste?

We have not found a red paste specific to this dish. We provide an easy to make paste you can make at home. Substituting a store bought red paste will also work.

Is Khao soi made with chicken?

Traditionally, it is made with chicken and called Khao soi lao. We have also seen it made with beef. You can make our recipe with chicken, however we substitute Asian meatballs for the chicken creating a delectable twist to this recipe. Using plant-based meat can make the dish vegetarian.

Is Khao soi and Lao Laksa the same?

Both are coconut curries or soups and similar, however, lao laksa, or curry laksa has a Malaysian influence. Laksa is made with a vermicelli-like noodle whereas soi uses egg noodles.

Is Khao soi healthy?

The base of the dish and many Asian curries is coconut milk which possess fat and calories. For this reason, many wonder if these dishes are unhealthy. There is some research that has found that the type of fat found in coconut milk does not get stored in the body and is used by your body to create energy. Coconut milk also satisfies hunger and results in less food consumption, possibly reducing weight gain. Some research has found coconut milk may raise your good cholesterol, or HDL. Coconut milk is also filled with nutrients and minerals. Click here for additional information.

Curry powder is associated with positive health benefits including digestive and heart health and helps control blood sugar levels. The dish is also loaded with low fat protein and vegetables. Vegetarians can replace the chicken or meatballs with tofu or plant based meats. This dish is a filling and satisfying meal that you can enjoy without health concern.

Homemade curry paste or store bought?

We have not seen a pre made curry paste specifically for Khao soi. Any store bought red paste would work for this dish. We provide in the recipe an option to create your own paste specifically for this dish. We have made this soup with store bought and homemade red paste. We prefer the freshness, flavor and control of the ingredients with homemade. However, if time is a consideration, take out the jar of red paste from your refrigerator and enjoy this warm, filling, delicious and healthy meal.

How do I make khao soi?

This recipe has a lot of ingredients, so the key is to be organized and have all ingredients chopped and ready to go. There are also a few options you can follow to save some time. To start, decide if you want to make your own curry paste. If you have the time we suggest making your own. If not, use a prepared Thai red paste. To make your own, place the guajillo peppers in a bowl and cover with boiling water. Let them sit for at least 30 minutes.

While the chili peppers soften, combine the remainder of the ingredients of the paste and place in a blender, then prepare the meatballs. Place the ground meat and all ingredients into a bowl and combine well. In a medium hot wok or pan, place 1-2 tablespoons of vegetable oil and make bite sized meatballs. Place into wok or pan and brown on 2 sides. Remove and place on a plate. If you enjoy Asian food and making this cuisine at home it is imperative to own a good quality wok. Ours is carbon steel and a little bit old. These two would serve you well if you are looking to purchase.

Next, create the curry paste. Remove the guajillo peppers from the water and place them in the blender with the remainder of the paste ingredients. Do not discard the water. Puree the paste ingredients. It will be too thick. Slowly add 1 to 2 tablespoons of the chili water to the mixture and puree until it is a smooth paste consistency.

It is time to make the soup. Begin by placing the paste into a hot wok or pan with 1 tablespoon of oil. Stir constantly for 4-6 minutes until the paste turns a dark brown color. Add the coconut milk, broth, fish sauce and brown sugar. Bring the liquid to a boil. In a separate pot, bring water to a boil to cook the egg noodles.

Once soup begins to boil, add the meatballs. Simmer for 8-10 minutes. Now add the Bok choy and basil. Remove egg noodles from water when done. Do not overcook!

To serve, divide the egg noodles into large soup or ramen bowls. Cover noodles with the soup broth and meatballs. Top with your choice of toppings. Traditional khao soi always would have crunchy noodles as a topping. Chopped red onion or shallot, lime wedges, bean sprouts, chopped cilantro and chili oil are other great options. This soup is a satisfying meal in itself. No other sides are necessary. Let us know how it came out, if you had ever heard of this dish before, and what are your favorite toppings.

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