Khao Soi Curry Noodles

Khao Soi – Chiang Mai Curry Noodles

The Khao Soi recipe is actually a noodle dish not a soup, compare with soup below. This noodle dish prepared in a creamy curry sauce that is traditional food in the Northern Thailand region. Ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can’t get it you could use a reasonable moderate Indian curry powder such as Madras.


  • 4 ounces of fresh ba mee
  • 1 tablespoon chopped garlic
  • 1 tablespoon red curry paste
  • half a cup of coconut milk
  • 4 ounces of ground pork
  • one cup of stock
  • 1 tablespoon phom kari
  • a pinch of turmeric powder 2 tablespoons of fish sauce
  • a pinch of sugar
  • a teaspoon lime juice


Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate.

  • In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds.
  • Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
  • Add the pork and continue to stir until the meat is cooked through.
  • Pour the sauce over the noodles.

Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges

Khao Soi curry - northern Thailand

More: authentic Thai food recipes

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