administratorKhao Soi is a true gem of northern Thai cuisine. I had no idea this dish even existed until I stumbled upon an episode of the YouTube travel vlog Mariola w podróży (“Mariola on a Journey”). I wholeheartedly recommend this channel, especially if, like me, you enjoy traveling “through the screen.” It’s run by a wonderful young couple, Ola and Mariusz, who explore Asia by bicycle. I have to admit — my favorite parts of their videos are always the moments when they sample local dishes. It was Khao Soi that Ola raved about the most, and her enthusiasm stayed with me ever since.
One day, for my birthday, my family and I decided to visit a Thai restaurant I hadn’t been to before. To my great joy, I found Khao Soi on the menu! It’s not a dish you can easily find in every Thai spot across Europe. And let me tell you — it tastes absolutely divine. The broth combines a gentle curry flavor with a touch of sweetness and spice, creating a rich, comforting harmony. It’s something between a thick soup and a noodle dish — depending on how you see it.
So, without further ado — here it is. My Holy Grail. The most wonderful Thai recipe I know. Khao Soi.
Khao Soi Paste
- 2 small chili peppers (preferably Thai, but any kind will do)
- 1 medium onion or 2 shallots
- 6 cloves of garlic
- A 2 cm piece of ginger, peeled and sliced
- About 2 tablespoons of chopped fresh cilantro
- Zest of one lime
- 2 teaspoons of turmeric
- 2 teaspoons of ground coriander
- 1 teaspoon of curry powder (I used a mild one)
- 2 tablespoons of shrimp paste (optional – I skipped it)
Broth
- About 2 tablespoons of oil
- 500 g (about 1 lb) chicken breast, cut into bite-sized pieces
- 2 tablespoons of red curry paste
- 1 liter of chicken broth
- 1 tablespoon of brown sugar
- 500 ml (about 2 cups) coconut milk
- 3 tablespoons of fish sauce
- 1 pack (approx. 250 g) of Chinese egg noodles
- Toppings
- Sliced onion or shallots
- Lime wedges
- Crispy noodles (made by deep-frying fresh noodles)
- Chopped fresh cilantro
- Thai chili paste or finely chopped fresh chili for extra heat
Instructions
Cook the noodles according to the package directions.
Prepare the crispy noodles by deep-frying fresh (uncooked) noodles in hot oil until golden and crunchy. Set aside.
Make the paste: Place all paste ingredients in a blender and blend until smooth.
Cook the chicken: Heat the oil in a pot and sauté the chicken until golden brown. Remove and set aside.
Build the broth: In the same pot, add the prepared paste and cook over medium heat until it starts to bubble and release its aroma. Add the red curry paste, chicken broth, and brown sugar. Bring to a boil.
Add the richness: Stir in the coconut milk, fish sauce, and cooked chicken. Simmer gently for a few minutes to let the flavors combine.
Serve: Divide the cooked noodles among bowls and ladle the fragrant soup over them.
Garnish with your favorite toppings — especially the crispy noodles (highly recommended!).
If you can’t find ready-made crispy noodles, don’t worry — they’re easy to make at home by simply frying fresh noodles until golden and crunchy.
Enjoy your meal!
Inspiracja: The Woks of Life
