Khao Soi (Northern Thai Curry Noodle Soup)
This Northern Thai curry noodle soup layers a rich coconut curry broth, tender braised chicken, and a tangle of soft egg noodles under a handful of crispy fried noodles for crunch. It sounds like a restaurant-only dish, but you can build the whole thing at home with a food processor, a big pot, and about an hour of your evening.
Equipment
- Wok or large heavy bottomed pot
- High-speed blender or food processor for the curry paste
- Dutch oven optional, if you don't have a wok on hand
- Mortar and pestle optional, for toasting and grinding spices
- Large pot for boiling the noodles
- Tongs
- Ladle
- Small pot or wok for frying the crispy noodles
- Paper towel-lined plate for draining crispy noodles
Ingredients
- 2 tablespoons vegetable oil 30ml
- 1/4 cup Thai red curry paste 60g, such as Mae Ploy
- 2 tablespoons mild curry powder 14g
- 2 cans full fat coconut milk 13.5 ounces / 400ml each, such as Chaokoh, divided
- 2 cups chicken broth 480ml
- 1 1/2 pounds boneless, skinless chicken thighs 680g
- 3 tablespoons fish sauce 45ml
- 2 tablespoons palm sugar or brown sugar, 25g
- 4 kaffir lime leaves
- 3 cloves garlic minced
- 1 shallot thinly sliced, plus extra for garnish
- 1 tablespoon fresh ginger 15g, grated
- 1 pound fresh or dried egg noodles 454g, divided
- oil for frying the crispy noodle topping
For Garnish and Serving
- 1/2 cup pickled mustard greens chopped
- 2 shallots thinly sliced, for garnish
- 2 limes cut into wedges
- 1 cup bean sprouts rinsed
- fresh cilantro roughly chopped
- chili oil for serving
Instructions
- Heat vegetable oil in a wok or heavy pot over medium heat. Cook garlic, shallot, and ginger for 2 minutes until softened.
- Stir in red curry paste and curry powder, cooking 2-3 minutes until darkened and fragrant.
- Add one can of coconut milk and simmer for 3 minutes. Add chicken, remaining coconut milk, chicken broth, and lime leaves.
- Bring to a gentle boil, reduce heat to low, and simmer uncovered for 25-30 minutes until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot. Stir in fish sauce and palm sugar, adjusting to taste.
- Cook the remaining egg noodles in a large pot of boiling water according to package directions (3-4 minutes for fresh). Drain.
- Fry the reserved raw noodles in 350°F oil for 1-2 minutes until golden and crisp. Drain on paper towels.
- Chop pickled mustard greens, slice shallots, cut limes, rinse bean sprouts, and chop cilantro for garnishes.
- Divide soft noodles among bowls, ladle hot curry and chicken over top, and garnish with crispy noodles and toppings.
Notes
- Fry the curry paste low and slow so it has time to release its full aroma instead of just heating through.
- Use bone-in chicken thighs if you have extra time, since they add even more flavor to the broth as it simmers.
- Fry the crispy noodles in very small batches so the oil temperature doesn't drop and the noodles stay light.
- Make the curry base a day ahead, since the flavor deepens significantly after resting overnight.
- Keep the crispy noodles separate from the broth until serving so they don't turn soggy.
- For a less spicy version, reduce the red curry paste and skip the chili oil garnish.
- If kaffir lime leaves are unavailable, a strip of lime zest works as a substitute.
- Store the curry broth and chicken separately from the noodles for up to 4 days in the fridge.
- The curry broth freezes well for up to 2 months; thaw overnight before reheating.
- For a vegetarian version, use tofu and vegetable broth, adding extra mushrooms for depth.
Nutrition
Serving: 1bowlCalories: 620kcalCarbohydrates: 48gProtein: 32gFat: 34gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 980mgPotassium: 520mgFiber: 3gSugar: 8gVitamin A: 12IUVitamin C: 15mgCalcium: 6mgIron: 20mg
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