My love affair with Thai food never ends and last Christmas I visited my favorite restaurant Suko Thai with my coworkers and tried Khao Soi for the first time. Typically I will order a Pad Thai or a Green Curry, but someone mentioned that I should really try it, so I did. I was fascinated with the concept of a soupy gravy with noodles and topped with crispy noodles.

I did some extensive research online to find out everything about this dish. It’s origin is traced right up to Burma and was brought to Thailand, in particular the Ching Mai region by Chinese immigrants. The spices in this curry are very different from the typical Thai spice blends. Here black Cardamom, Coriander & Turmeric are key and everything is mellowed down with Coconut milk.

Khao Soi is a popular noodle dish from Northern Thailand, particularly from the city of Chiang Mai. It is made with egg noodles, coconut milk, and a curry broth that is flavored with spices like turmeric and cumin. The dish is typically topped with crispy fried noodles, pickled mustard greens, shallots, and lime wedges.

Khao Soi can be made with either chicken or beef, and it is often garnished with cilantro and chopped scallions. The curry broth is usually made with a mixture of coconut milk, red curry paste, and chicken or beef stock, and it is simmered with meat until it becomes tender.

This dish has become increasingly popular in many parts of the world, including the United States, and is often featured in Thai restaurants. It is a delicious and satisfying meal that is both hearty and flavorful, with a perfect balance of sweet, savory, and spicy flavors.

Khao Soi

5 from 15 votes


Spice paste

  • 20 Red dried chillies
  • 6 black cardamoms
  • 3 tbsps Coriander seeds
  • 2 inch piece Ginger
  • 1 inch piece Turmeric
  • 1/2 cup Shallots
  • 1/2 Lime juice
  • 1 tbsp Chilli Oil

Chilli Oil

  • 1/4 cup Oil
  • 1/4 cup Chilli flakes


  • 400 gms Wonton noodles

Curry Soup

  • 4 tbsps Coconut Oil
  • Khao Soi paste
  • 2 lbs thinly sliced Beef
  • 1/ cup Water
  • 2 cups Beef Stock
  • 400 ml canned Coconut Milk
  • 2 tbsps of the Chilli oil
  • 1 tbsp Palm Sugar
  • 2 tbsps Fish Sauce
  • 1 tsp Chilli powder

To serve with

  • Fried Crispy Wonton Noodles
  • Chilli oil
  • Coriander
  • Sliced shallots
  • Sour pickled Mustard


  • Soak the chillies overnight so the skins are nice and plump
  • Toast the black cardamoms and coriander seeds
  • Toast the turmeric, ginger and shallots
  • Grind the whole spices first and then add the turmeric, ginger & shallots
  • Add the lime juice and chilli oil
  • Grind everything to a smooth paste
  • Make the Chilli oil by adding the Chilli flakes to hot oil
  • Heat half the coconut oil and saute the spice paste
  • Add in the beef followed by the water
  • I just add the water to the food processor and add it in
  • Add the stock and the coconut milk
  • Add the chilli oil and the palm sugar
  • Season with fish sauce and some chilli powder
  • Mix it well
  • Blanche the fresh wonton noodles in boiling water and drain
  • Add half the noodles to the curry soup and deep fry the other half
  • Top the soup with the friend noodles, coriander and serve with more chilli oil, sliced shallots & sour pickled mustard