Is it "khao soi" or "kow soi"?
You will see a few spellings in English. The dish is most commonly written as khao soi, though kow soi pops up too.
What does khao soi taste like?
Think: coconut curry meets chicken noodle soup, with a bright limey finish. It is savory, gently sweet, aromatic, and as spicy as you choose to make it.
Do I have to fry noodles for the topping?
Nope. It is traditional and very fun, but you can also top with crushed ramen (untoasted for crunch, or quickly toasted in a dry pan) or crispy wonton strips. If you do fry noodles, do a small handful and call it a day.
What noodles should I use?
Fresh egg noodles are very commonly used, and they are also what most people fry for the crispy topping. Dried egg noodles work great at home too. In a pinch: spaghetti, lo mein noodles, or even ramen noodles work. Just avoid super wide pasta that overpowers the broth.
Can I make it vegetarian?
Yes. Swap chicken stock for vegetable stock, use tofu or mushrooms, and use soy sauce (or tamari) instead of fish sauce. Also, many curry pastes contain shrimp paste, so grab a vegan/vegetarian curry paste if needed. Finish with lime and a little extra salt to taste.
My broth looks split. Did I ruin it?
Probably not. Coconut milk can separate if boiled hard. Keep it at a gentle simmer and whisk. If it looks a little broken, it will usually come back together with low heat and stirring.
How do I control the spice level?
Curry pastes vary a lot. Start with 3 tablespoons, then add more at the end if you want extra heat. If you accidentally go too spicy, add a little more coconut milk or a pinch more sugar to round it out.
