Khao Soi Curry Paste

Name: Khao Soi Curry Paste
Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Published January 01, 2026
Updated January 01, 2026
Author Bell V’Kit

The secret to Northern Thailand’s khao soi lies in this golden curry paste: a blend of roasted chilies, galangal, lemongrass, kaffir lime, and fermented soybean that creates a rich, smoky, and slightly earthy base. It’s what gives Khao Soi its creamy depth and unmistakable Chiang Mai warmth.

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Total : 25 min

Spice Level : Medium

Skill Level : Intermediate

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What Is Khao Soi Curry Paste?

Khao Soi Curry Paste or nam phrik gaeng khao soi (พริกแกงข้าวซอย) is the golden, aromatic foundation of Northern Thailand's coconut curry noodles. This is what gives khao soi its distinctive warmth, depth, and that unmistakable Chiang Mai flavor.

Made with a mix of large and small dried red chilies, lemongrass, galangal, fresh turmeric, shallots, Thai garlic, kaffir lime peel, and toasted spices (coriander seeds and cardamom), this paste differs from other Thai curry pastes in two key ways: fermented soybean sheet (tua nao) and shrimp paste (kapi), both grilled to remove raw smells and add smoky depth. A touch of curry powder rounds out the warming spice profile unique to Northern Thai cuisine.

Traditionally pounded by hand, each ingredient releases its essential oils as it breaks down, creating layers of aroma and flavor. The fresh turmeric provides the golden color, while the toasted spices and curry powder bring warmth without overwhelming heat. When fried in coconut cream, the paste releases fragrant oils that become the creamy, aromatic base of khao soi broth.

This paste is why every bowl of khao soi tastes rich, complex, and deeply satisfying. Here is my Khao Soi Gai recipe should you wish to give it a try.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Ingredients & Equipment Checklist

Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

Please note, the image below includes some ingredients such as the egg noodles, coconut cream and milk, that would go into making the complete Khao Soi Gai dish.

Yield: About 1 cup (enough for 4 servings of Khao Soi noodles

Dried Ingredients

[] | 8 large dried chilies |(cut into small pieces)
[] | 5 small dried chilies | (cut into small pieces)
[] 8 cardamom pods
[] 1 tbsp coriander seeds

Aromatics

Fermented & Fragrant Additions

[] |1 fermented soybean sheet (thua nao)| (grilled)
[] |1 tbsp shrimp paste (kapi)| (grilled)
[] peel of 1 kaffir lime
[] 1 tbsp curry powder
[] 1 tbsp salt

Khao Soi Curry Paste

The secret to Northern Thailand’s khao soi lies in this golden curry paste: a blend of roasted chilies, galangal, lemongrass, kaffir lime, and fermented soybean that creates a rich, smoky, and slightly earthy base. It’s what gives Khao Soi its creamy depth and unmistakable Chiang Mai warmth.

Spice Level : Medium

Skill Level : Intermediate

Cook : 10 min

Total : 25 min

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Ingredients

Yield: About 1 cup (enough for 4 servings of Khao Soi noodles

Dried Ingredients

[] | 8 large dried chilies |(cut into small pieces)
[] | 5 small dried chilies | (cut into small pieces)
[] 8 cardamom pods
[] 1 tbsp coriander seeds

Aromatics

Fermented & Fragrant Additions

[] |1 fermented soybean sheet (thua nao)| (grilled)
[] |1 tbsp shrimp paste (kapi)| (grilled)
[] peel of 1 kaffir lime
[] 1 tbsp curry powder
[] 1 tbsp salt

Instructions

1. Toast the dry spices

[] Heat a dry pan over medium heat.
[] Toast dried chilies until slightly darkened and fragrant (1–2 minutes). Remove and set aside.
[] Add cardamom pods and coriander seeds; toast until fragrant and lightly browned. Set aside to cool.

2. Toast the fresh aromatics

[] In the same pan, toast shallots, garlic, galangal, turmeric, and lemongrass together.
[] Stir often until they’re lightly blistered and aromatic (about 3–5 minutes).
[] Remove and let cool.

3. Grill the fermented ingredients

[] Grill the fermented soybean sheet (thua nao) for 30 seconds to 1 minute on each side, until crisp and nutty.
[] Grill the shrimp paste (kapi) wrapped in foil or banana leaf for 2–3 minutes on each side until smoky and fragrant.

4. Pound the curry paste

[] Using a mortar and pestle, start with dry ingredients: Add dried chilies, cardamom and coriander seeds. Pound until fine.
[] Add the aromatics: Add kaffir lime peel, galangal, turmeric, and lemongrass. Pound until smooth.

5. Add the rest:

[] Add garlic, salt, and shallots, pounding until a cohesive paste forms.
[] Mix in curry powder, grilled fermented soybean sheet, and grilled shrimp paste.

6. Finish:

[] Pound until smooth, moist, and richly colored.

7. Store or use

[] Use immediately to cook khao soi gai (chicken coconut curry noodles).
[] Or store in an airtight jar in the fridge for up to 1 week, or freeze for up to 2 months.