07 Jan. 2026

Like every region across Thailand, the north has its own celebrated culinary specialties. Khao Soi is undoubtedly the most popular. Originating from Chiang Mai and influenced by Burmese and Laotian cuisines, this delicious creamy soup often becomes a firm favorite among travelers. Discover the authentic recipe for Khao Soi with chicken and recreate it at home to transport your palate to northern Thailand for an unforgettable meal….

What is Khao Soi?

Khao Soi is a creamy curry soup made with coconut milk, chicken, egg noodles, and topped with crispy fried noodles. The curry paste (Prik Kaeng Khao Soi) is the key element of this dish. It combines the fragrance of galangal, fresh turmeric, lemongrass, garlic and shallots, with the depth of shrimp paste and the heat of dried chili.

Originating from northern Thailand, particularly from Chiang Mai, this emblematic dish of Thai cuisine is a legacy of Burmese and Laotian influences, reinvented with Thai flair.

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Our Sawa'discovery Favorite Addresses

Here are the top picks from our English-speaking local teams for enjoying the best Khao Soi in Chiang Mai (100% local addresses!) :

• Khao Soi Lung Prakit Kad Kom
• Kao Soy Nimman
• Khao Soi Lamduan Fa Ham
• Kanom Jeen Pa Pom
• Happy Hut Chiangmai
• Happy Allergy Bakery (for a gluten-free Khao Soi version!)

Explore all the culinary specialties to taste in northern Thailand.

How to Prepare Khao Soi with Chicken Like in Thailand?

🕒 Practical Information

⏱️ Prep time: 20 min

🔥 Cooking time: 15–20 min

👨‍🍳 Serves: 2–3 people

🍜 Khao Soi Ingredients

For the curry paste (Prik Kaeng Khao Soi)

• 2 dried long red chillies (or bird's eye chillies), deseeded, soaked and chopped
• 2 stalks of lemongrass (white part), roughly cut
• 2 garlic cloves, finely minced
• 2 shallots, finely minced
• 1 tbsp fresh galangal, peeled and thinly sliced
• 1 tbsp fresh turmeric, roughly chopped
• 2 tsp curry powder
• 2 tsp shrimp paste (optional)
• 1 coriander root
• 1 pinch of salt

💡 Chef's Tips: The curry paste can be prepared ahead of time: 1 week in the refrigerator or 3 months in the freezer.

For the broth and toppings

• 2 chicken thighs
• 1 cup coconut milk
• 2 cups chicken broth
• 1/3 cup Khao Soi curry paste
• 1½ to 2 tbsp curry powder
• 300 g yellow egg noodles
• Vegetable oil for frying the noodles

Note: In Chiang Mai, they use flat, elastic noodles approximately 6 mm wide (fettuccine-style).

For seasoning

• 1 tbsp palm sugar
• 1½ tsp fish sauce
• A pinch of salt
• Fresh coriander
• Lime wedges

Khao Soi — creamy curry soup with crispy noodles, a specialty of Chiang Mai

Preparation

Step 1: Prepare the Khao Soi Curry Paste

In a mortar, pound the galangal, lemongrass, coriander root, turmeric and salt until fine. Add the garlic and shallots, then continue pounding until the paste is smooth and homogeneous. Finish by incorporating the dried chillies, curry powder and shrimp paste. Mix until you have a fragrant, well-blended paste.

If the paste is too dry, you can add a little water. Reserve in a small bowl.

💡 Good to Know:

Don't have a mortar? You can always blend all the ingredients in a blender or food processor instead!

Step 2: Cook the Chicken

Boil the chicken thighs in water until fully cooked. Reserve the chicken and keep the broth for the rest of the recipe.

Step 3: Prepare the Curry Broth

In a wok, heat 1/2 cup of coconut milk over medium-low heat until simmering. Add 1/3 cup of Khao Soi curry paste and stir constantly until the milk becomes fragrant and slightly glossy. You should see the oil beginning to separate.

Add the chicken, the remaining coconut milk and the chicken broth. Mix to achieve a consistency that is neither too thick nor too thin.

Step 4: Season and Simmer

Add the palm sugar, fish sauce and adjust the salt if needed. Stir well. Increase the heat to medium and let simmer for 15 to 20 minutes until the chicken is tender and the curry thickens. If the sauce becomes too thick, add a little broth to adjust the consistency.

Step 5: Prepare the Noodles

Separate the noodles and set aside approximately 90 g of noodles (these will be fried later). Cook the remaining noodles in boiling water for about 4–5 minutes: they should remain slightly firm and elastic. It's important not to overcook the noodles as they continue to cook when mixed with the broth. Drain immediately and set aside.

Next, prepare the fried noodles. Plunge the noodles reserved for frying into boiling water for 2 to 3 minutes to soften them slightly.

Drain carefully and dry on paper towels to remove excess water (this prevents splattering and ensures perfect crispness). Heat vegetable oil in a wok over high heat (approximately 180 °C/350 °F). Fry the noodles in small batches for 30 to 45 seconds per side, until golden and crispy. Drain on paper towels before serving.

🔎 Remember:

The fried noodles should be golden at the moment of serving to maintain their crispness.

Step 7: Serve the Khao Soi

Use one bowl per person. Distribute the boiled noodles equally among each bowl. Pour the curry broth and chicken pieces over the top. Add the fried noodles on top for crunchiness.

Garnish with fresh cilantro and serve immediately. In small bowls on the side, you can also place lime wedges and fresh or dried chillies.

Bon appétit!

With Sawa Discovery, let us guide you through the flavors, markets and traditions of the Kingdom of Siam. Contact our English-speaking local teams to organize your tailor-made travel experience in Thailand and enjoy culinary experiences throughout the country.

You could, for instance, learn the true recipe for Khao Soi directly during a cooking class in Chiang Mai!

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To Extend This Culinary Journey

Discover also:

• ➜ Mango Sticky Rice: Discover the Authentic Recipe of Thailand's Most Famous Dessert
• ➜ Pad Kra Pao: The Recipe for the Essential Thai Basil Stir-Fry
• ➜ Tom Kha Kai: The Recipe for the Essential Chicken and Coconut Milk Soup
• ➜ Recipe for Som Tam, Green Papaya Salad
• ➜ The Recipe for the Iconic Pad Thai

Florine Dergelet

A web writer for over 10 years, Florine Dergelet is a traveler driven by a desire to discover the world with an open heart. Each of her articles is an invitation to slow down, to listen, to understand. Because for her, traveling is not about checking countries off a map, but about forging bonds—often invisible but always powerful—with places, peoples and all manner of creatures from the animal kingdom. Her philosophy? Advise travelers with integrity, raise awareness about animal welfare, respect for cultures, and the importance of humble and sustainable tourism. Because the most beautiful memories often arise far from the spotlight, in the shadow of a trail, in the course of a conversation, or in the quiet breath of a world we finally take time to listen to…