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Khao Soy (ข้าวซอย)

shantihhh's picture
This creamy chicken coconut milk curry with egg noodles is the epitome of comfort food. It is the perfect bowl on a cold Winter night!
  Boneless chicken breast 1⁄2 Cup (8 tbs), cut 1 cubic inch pieces
  Indian yellow curry powder 1⁄2 Teaspoon (Pong Karee)
  Coconut milk 1⁄2 Cup (8 tbs) (separate thick part from the thin)
  Yellow curry paste 3 Tablespoon (Krung Geang Karee)
  Egg noodles/Rice noodles 8 Ounce (come in coils)
  Deep fried chinese style egg noodles 6 Ounce (Ba Mee Sod)
  Fish sauce 2 Tablespoon (Golden Boy or Dragonfly are good brands and not too salty)
  Cilantro leaves 1⁄4 Cup (4 tbs)
  Sliced scallions 1⁄4 Cup (4 tbs)
  Pickled cabbage 1⁄4 Cup (4 tbs) (as a condiment)
  Limes 2 , juiced
  Ground roasted dried chilies 2 Tablespoon

Place meat and curry powder together in a dish, mix well, allow to sit for 20 minutes.

Reserve 1/2 cup thick coconut milk in a small serving dish and set aside.

Stir fry curry paste with 1 cup thick coconut milk over medium-high heat until it starts to separate and becomes fragrant.

Pour the remaining 2 cups of coconut milk in a saucepan, add the chicken and cook over low heat under tender. Then add the curry paste mixture into the chicken.

Simmer over low heat until warm. Add fish sauce and taste and adjust fish sauce as needed.

Bring 8 cups of water to a boil. Add noodles and cook until somewhat soft about 3 or 4 minutes, but do not over cook. Pour into strainer and drain.

Place noodles into individual serving dishes, drizzle with 1/2 Tbs of coconut milk, top with the chicken curry, and garnish with crisply fried Chinese noodles, and sprinkle on cilantro leaves, sliced scallions, a squeeze of lime juice and ground roasted chiles if desired.

Makes about 6 servings as a starter or 3 to 4 servings as a lunch.

*Make your own Yellow Curry Paste

or use Mae Sri, Mae Ploy, or Lobo Brand Curry pastes available in a tin or plastic tub at your Asiasn Markets.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
The first time I ate this amazing bowl of goodness was on a cold damp Winter morning in Chiang Mai in the North of Thailand. Another early morning memory of this soup is while wandering a local market at about 6 AM in Mae Hong Son up on the Thai-Burmese border. As I sat eating this bowl of savoury goodness I watched the monks drift through the lake mist in their saffran robes seeking rice for the day. From the morning darkness I listened to the awakening sounds of crying hungry babies and far off barking dogs as I huddled nearby a wood fire to keep warm. Kaho Soy is a soup-like dish with egg noodles, pickled cabbage, shallots, lime, nam prik pao, and chicken meat in a curry-like sauce. The curry is similar to that of yellow or Massaman curries but is a bit thinner. It is popular as a street dish eaten by common Thai people for breakfast or lunch or a late supper, though not frequently served in Western Thai restaurants. Khao Soy is a very accessible dish in any Western kitchen! Traditionally, the dish was served with beef or chicken as it is muslim in origin.
Northern Thai Curry Noodles

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Nutrition Rank

Nutrition Facts

Serving size

Calories 526 Calories from Fat 120

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 8.8 g43.9%

Trans Fat 0 g

Cholesterol 65 mg21.7%

Sodium 829.4 mg34.6%

Total Carbohydrates 81 g27%

Dietary Fiber 6.6 g26.2%

Sugars 4 g

Protein 23 g45.5%

Vitamin A 18.1% Vitamin C 31.3%

Calcium 5.3% Iron 14%

*Based on a 2000 Calorie diet


Anonymous's picture
shantihhh's picture
Khao Soy (ข้าวซอย) Recipe, Northern Thai Curry Noodles