Khao soi is northern Thai egg noodle curry, the coconut-curry broth ladled over boiled noodles with crispy fried noodles, chicken or beef, pickled mustard greens, lime and shallot.

Khao soi originated in northern Thailand among the Tai Yai and Burmese communities along the Mae Hong Son border. The dish reached Toronto in 2014 when chef Nuit Regular and her husband Jeff opened Pai Northern Thai Kitchen on Duncan Street, the first restaurant to serve the Chiang Mai style in Canada. Pai's khao soi has since defined the dish in Toronto, with imitations across King West and Bloor.

Where to eat Khao soi in Toronto

2 editor picks for Khao soi in Toronto, ranked by editorial score. All Toronto signature dishes · Khao soi across every city.

  • Pai Northern Thai Kitchen

    Order The khao soi, northern Thai egg noodles in coconut curry with crispy noodles on top.

    Pai on Duncan is chef Nuit Regular's northern Thai kitchen since 2014, the khao soi from Chiang Mai that set Toronto's modern Thai standard.

    DetailsDirections

  • Khao San Road

    Order The boat noodles with beef and the pad see ew with extra char.

    Khao San Road on Charlotte Street has run Bangkok-style street food downtown since 2011, the boat noodles and crispy pad see ew the city standard.

    DetailsBookDirections

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Make it at home

Serves Serves 41 hrIntermediate

Ingredients

  • 4 tablespoons khao soi curry paste, store-bought or homemade
  • 400ml coconut milk
  • 500ml chicken stock
  • 500g chicken thighs, bone-in
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 400g fresh egg noodles
  • 100g pickled mustard greens, drained
  • 4 shallots, finely sliced
  • Lime wedges
  • Fresh coriander
  • Oil for frying noodles

Method

  1. Heat 2 tablespoons oil in a heavy pot. Add curry paste and fry 2 minutes until fragrant.
  2. Pour in half the coconut milk and stir until the oil separates, about 5 minutes.
  3. Add chicken thighs, the remaining coconut milk and chicken stock. Simmer 25 minutes until the chicken is tender.
  4. Stir in fish sauce and palm sugar to taste.
  5. Boil egg noodles for half the package time. Drain.
  6. Fry a handful of the noodles in hot oil until golden and crisp; drain on paper towel.
  7. Ladle the curry over the boiled noodles in bowls. Top with crispy noodles, pickled mustard greens, sliced shallots, coriander and a lime wedge.

Editor tip. Pai's curry paste includes turmeric for the deep yellow; substitute 1 tablespoon ground turmeric if your paste runs pale. Save the bone broth for round two.

Common allergens: Gluten, Eggs, Shellfish.