Khao Soi has quickly become a beloved dish, captivating food lovers worldwide. This Northern Thai-inspired curry noodle dish gained international fame over the past year, thanks to its appearance in viral pop-ups and on the menus of top restaurants. Thai MasterChef winners in both the UK and Australia have crafted their own takes, and foodies have been visiting popular hotspots like Khao Soi Sydney and Khao Soi Melbourne to experience the taste.
What makes this Thai curry so irresistible? It’s delicate yet rich, not too spicy yet packed with flavour. The creamy coconut base is beautifully balanced with fresh garnishes like lime wedges, pickled mustard greens, spring onions, coriander, and red onion. A crispy element comes from deep-fried egg noodles, while a touch of ground chilli oil adds just the right amount of warmth. Traditionally, Khao Soi is made with chicken drumsticks or beef, but lately, we’ve seen creative variations featuring pork ribs, chicken katsu and even roast pork.
Today, we’re taking it a step further with Dry Khao Soi—a new twist on this beloved dish that’s winning over diners. It’s a comforting, flavour-packed meal that’s surprisingly easy to make at home. So, why not turn your next dinner into a Northern Thai feast?
Dry Khao Soi with Prawns and Scallops Recipe
Ingredients:
For the Curry Sauce:
2 tbsp vegetable oil
3 tbsp Khao Soi curry paste
400 ml coconut milk (300 ml for cooking, 100 ml for garnish)
1 tbsp fish sauce
1 tbsp brown sugar
For the Seafood:
200 g tiger prawns (peeled and deveined)
200 g scallops (cleaned)
For the Noodles:
300 g fresh egg noodles
50 g egg noodles (fried for garnish)
Toppings and Garnishes:
1 red onion (thinly sliced)
½ cup pickled mustard greens (chopped)
½ cup fresh coriander leaves
Lime wedges
Crispy fried shallots
Chilli oil (optional, for extra heat)
Instructions:
- Prepare the Curry Sauce:
Heat vegetable oil in a large pan over medium heat. Add Khao Soi curry paste and stir until fragrant (about 2–3 minutes).
Stir in 300 ml of coconut milk and cook until the oil starts to separate (around 5 minutes).
Add fish sauce and palm sugar. Simmer for 10 minutes.
- Cook the Seafood:
Add prawns and scallops to the curry sauce. Cook for 4–5 minutes until just cooked through.
- Prepare the Noodles:
Boil the fresh egg noodles according to the package instructions. Drain and set aside.
Fry a small portion of egg noodles until crispy for garnish.
- Plate the Dish:
Toss the cooked noodles in the curry sauce until well coated.
Divide into serving bowls and drizzle with the remaining coconut milk for extra creaminess.
- Add Toppings:
Garnish with crispy egg noodles, red onion slices, pickled mustard greens, coriander, and crispy fried shallots.
Serve with lime wedges and chilli oil on the side.
Tips:
To adjust the spice level, increase or decrease the amount of curry paste and chilli oil to your liking. If you prefer a different seafood selection, swap prawns and scallops for squid or clams. Pickled mustard greens add a tangy contrast, but if you can’t find them, any other pickled vegetable makes a great substitute.
This dish brings together creamy, aromatic flavours with a crispy texture, making it a wonderful seafood twist on a Thai classic. If you’re interested in the traditional Khao Soi soup version, check out our recipe here.
