Khao Soi — Northern Thai Coconut Curry Noodles with Crispy Tofu

Thai Fast With Oil Published June 13, 2026

Khao Soi is the great noodle dish of Chiang Mai — a deep, golden coconut curry broth poured over soft egg-free wheat noodles and crowned with a tangle of the same noodles fried crisp. The contrast is the whole point: silky and crunchy, rich and sharp, all in one bowl. The curry paste carries turmeric and dried chili, the coconut milk softens it, and a finishing spoon of lime and pickled mustard greens cuts straight through the richness. Crisp-fried tofu makes it a full, fueling meal that stands on its own.

On oil days this is exactly as written. For strict no-oil days, skip the fried-noodle garnish and the tofu frying — simmer the tofu directly in the broth and start the curry by toasting the paste in a splash of the coconut milk instead of oil. You lose the crunch but keep the soul of the dish.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 45 minutes

INGREDIENTS

- 1 block (400g) extra-firm tofu, drained and cut into 2cm cubes
- 400g fresh wide wheat noodles (or 300g dried, egg-free)
- 4 tablespoons vegetable oil, plus more for frying (omit for strict days)
- 4 tablespoons khao soi or yellow curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 cans (800ml total) full-fat coconut milk
- 2 cups water or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar or brown sugar
- Juice of 2 limes
- 1/3 cup pickled mustard greens, chopped (or sauerkraut, rinsed)
- 4 shallots, thinly sliced
- Fresh cilantro, to serve
- Lime wedges and chili flakes, to serve

METHOD

1. Set aside a handful of the noodles for the crispy garnish. Heat 2cm of oil in a small pan over medium-high heat and fry the reserved noodles in batches until golden and crisp, about 1 minute. Drain on paper towels. (Strict days: skip the crispy noodles entirely.)

2. In the same oil (or 2 tablespoons fresh oil), fry the tofu cubes until golden on most sides, 5-6 minutes. Remove and set aside. (Strict days: skip frying; the tofu goes raw into the broth in step 4.)

3. In a large pot, heat 4 tablespoons oil over medium heat. Add the curry paste, turmeric, and curry powder and fry, stirring, for 2-3 minutes until very fragrant and the oil turns golden. (Strict days: toast the paste and spices in 1/4 cup of the coconut milk instead.)

4. Pour in the coconut milk and water. Add the soy sauce and sugar. Bring to a gentle simmer, add the tofu, and cook for 10 minutes to let the flavors marry. Stir in the lime juice off the heat and taste — it should be rich, a little sweet, and bright.

5. Cook the remaining soft noodles in boiling water until just tender, then drain and divide among four bowls.

6. Ladle the hot curry and tofu over the noodles. Top each bowl with pickled mustard greens, sliced shallots, cilantro, and a nest of crispy noodles. Serve with lime wedges and chili flakes at the table.

NOTES

- On fish days, add a handful of shrimp in step 4 and simmer until pink, about 3 minutes — shrimp is also permitted on oil days if you want extra protein.
- Khao soi paste can be hard to find; yellow curry paste plus the extra turmeric and curry powder gets you very close.
- The pickled mustard greens are not optional in spirit — their sourness is what balances the coconut. Rinsed sauerkraut is a genuine stand-in.
- For more protein, swap half the tofu for crisp-fried tempeh or stir a tablespoon of peanut butter into the broth.