Khao Soi: The Slurp-licious Northern Thai Curry Noodles

Authentic Thai curries are best known for their fiery zeal, tempered with bold savoury flavours and a creamy aftertaste. But did you know those curries are actually regional signatures of Central and Southern Thai cuisines? If you’re craving for a less spicy option that still packs the distinctive Thai taste and aroma, then head north for the classic Khao Soi curry!

What is Khao Soi?

Khao Soi is a Northern Thai curry with crispy egg noodles and tender braised meat, in a steamy golden yellow soup that’s mildly spicy and richly savoury; with an alluring herbal aroma, and creamy-smooth to slurp. 

It is a specialty dish of the Chin Haw people, an ethnic Muslim Chinese community who migrated from Yunnan, China during the 19th Century. They crossed through Myanmar and Laos, and settled in Northern Thailand. The famed Baan Haw and Attaqwa mosques in Chiang Mai are among the seven Chin Haw worshiping spots. The community has long since integrated with local culture, and their cuisine is among the staples of Northern Thailand.

The name Khao Soi literally translates to ‘cut rice’, though it is believed to be more likely a phonetic adaptation of the Burmese term ‘Khao Swe’, which means noodles. There is also a Burmese version of the dish, with hand-cut rice noodles in tomato and meat sauce – also found in Northern Thailand’s Chiang Rai province, though the creamy yellow Khao Soi is more popular.

Essential Khao Soi Ingredients

Like all curries, Khao Soi begins with the paste – made of dried chillies which gives it a milder spiciness, sliced ginger and ground turmeric for the warming aroma and colour, chopped shallots and coriander seeds for their piquant fragrance, and the bold smoky menthol-like oomph of black cardamom. The paste is seasoned with sugar, salt and light soy sauce; simmered with coconut milk into a velvety golden yellow soup, along with your meat of choice.

The egg noodles are cooked separately. First, a bunch is boiled until softened and lathered with the Khao Soi curry soup. The second bunch is deep fried, then topped as a crispy garnish along with coriander, shallots and a squeeze of lime juice for a citrusy touch. Pickled veggies such as pickled mustard greens are a common side dish to enjoy with Khao Soi.

How Spicy is Khao Soi?

As mentioned, Khao Soi is milder than other Thai curries. The spiciness is somewhere between Thai Massaman Curry and Yellow Curry; while the curry’s texture is a watery broth, rather than the typical thick gravy. The soft and crispy egg noodles also add a unique dimension of slurpy, crunchy pleasure in every mouthful. 

Ready to cook up your own authentic Khao Soi noodles? Come grab our simplified recipe.

Make it easy with Valcom Thai Curry Noodle Paste

No need to scrounge for the right ingredients to make your Khao Soi paste. Valcom Thai Curry Noodle Paste is the authentic Khao Soi blend, made from high-quality fresh ingredients, and in the perfect flavourful mix. Easily available at your friendly Asian grocer or at Woolworths.

Valcom is a well-trusted brand established in Thailand, and arrived in Australia in 1995, with their authentic Thai cooking pastes. Today, Valcom has an expanded product range that provides all the essential Thai cooking ingredients you need, and with options for your preferred spicy levels.

Come check out more delicious goodies you can cook with Valcom Thai cooking pastes!