View my step-by-step video






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.

Although I’ve made this recipe with Chicken, it’s also made with Beef, Shrimp & even Tofu!

The recipe for the spice blend in this recipe is good for 4 times this recipe. I either store it in the fridge, or portion it out and freeze it.

Check out the recipe below as well as the video!

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Chicken Khao Soi


  • Spice blend
  • 20 dried Chillies
  • 6 black Cardamoms
  • 3 tbsps of Coriander seeds
  • 2 inch piece Ginger sliced
  • 1 inch piece fresh Turmeric sliced
  • 1/2 cup Shallots
  • ½ lime
  • 1 tbsp of Chilli oil or regular oil
  • 2 tbsps of Coconut Oil
  • 2 lbs of boneless Chicken
  • 200 ml of Coconut milk
  • 2 cups of Stock
  • 1 tsp of sugar
  • 3 tbsps of light Soya sauce
  • 300 gms Wanton noodles
  • Condiments
  • Lime wedges
  • Shallots
  • Sour pickled Mustard greens
  • Chilli Oil
  • ¼ cup of hot oil
  • ¼ cup of chilli flakes


  1. Soak the dried chillies in boiling water overnight
  2. Remove the seeds from the cardamom
  3. Toast the cardamom and coriander seeds
  4. Toast the ginger, turmeric & shallots
  5. Grind the cardamom and coriander seeds, add the ginger, turmeric & shallots and grind again
  6. Add the juice of the lime and chilli oil and grind till smooth
  7. Prepare the Chilli oil by heating the oil with the chilli flakes or use store-bought
  8. In a saute pan, heat the coconut oil and add some of the prepared blend
  9. Add the chicken and on one side some of the coconut milk
  10. Allow the coconut milk to blend with the spice till the coconut milk releases oil and mix all together with the chicken
  11. Add the rest of the coconut milk and the stock and cook till the stock is reduced by half
  12. Taste and add the sugar and soya sauce
  13. Add the prepared chilli oil
  14. Once reduced leave aside
  15. Cook half the noodles in boiling water and drain
  16. Deep fry the other half
  17. Assemble the Khao Soi - curry, noodles & crispy noodles and serve with the condiments