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Khao soi

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.
4 Servings - 2 hr -
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Servings:4  | Calories:1517 | Total Fat:79g  | Chol:314mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 79g
122 %
Sat Fat 50g
250 %
Total Carb 131g
44 %
Fiber 15g
60 %
Sugars 10g
Cholesterol 314mg
105 %
Sodium 1529mg
64 %
Protein 78g
156 %
28% Egg noodles
27% Coconut milk
26% Chicken legs
17% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Whole cloves


1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste
2 whole small shallots, peeled and split into quarters
4 whole cloves garlic
1 stalk lemongrass, bottom 4 inches only, roughly chopped
1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above)
1 (1 inch) knob fresh turmeric, roughly chopped
2 thin slices ginger
1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use
1 teaspoon whole coriander seed
6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only
Kosher salt
1 1/2 tablespoons Thai shrimp paste
1 cup vegetable or canola oil
1 pound fresh Chinese-style egg noodles, divided
2 (15 ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons palm sugar (see note above)
4 chicken legs, split into drumsticks and thighs
Fish sauce to taste
Sliced shallots, lime wedges, and pickled Chinese mustard root (see note above) for serving

Directions : View recipe directions on
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