Khao Soi
Khao Soi is a Northern Thai coconut curry noodle soup, layering a rich red-curry-and-coconut broth over boiled egg noodles and finishing with a tangle of deep-fried crispy noodles on top. It's simultaneously creamy, savory, tangy, and crunchy in every bite.
By YumYum Editorial · Thai
Prep: 25 min · Cook: 40 min · Total: 65 min · Serves 4
Ingredients
- 1.5 lb boneless chicken thighs, cut into large pieces
- 3 tbsp khao soi curry paste (or red curry paste plus 1 tsp curry powder)
- 2 cans (14 oz each) coconut milk, cream separated
- 2 cups chicken stock
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 1 lb fresh egg noodles, divided (for boiling and frying)
- to taste vegetable oil, for deep-frying noodles
- 1/4 cup pickled mustard greens, chopped
- 4 shallots, thinly sliced
- 4 lime wedges
- 1/4 cup cilantro leaves
Instructions
- Scoop the thick coconut cream from the top of the cans and heat in a pot over medium heat until it separates and the oil shimmers.
- Add curry paste and fry, stirring constantly, until fragrant and darkened, about 4 minutes.
- Add chicken pieces and stir to coat in the paste, browning lightly for 2-3 minutes.
- Pour in remaining coconut milk and chicken stock; bring to a simmer.
- Add fish sauce and palm sugar, then simmer uncovered until chicken is tender, 20-25 minutes.
- Meanwhile, heat 2 inches of oil to 350°F and fry a handful of raw egg noodles until golden and crisp, about 1 minute; drain on paper towels.
- Boil the remaining egg noodles in a separate pot until just tender, 2-3 minutes, then divide among serving bowls.
- Ladle the hot curry and chicken over the noodles.
- Top each bowl with crispy fried noodles, pickled mustard greens, and sliced shallots.
- Serve with lime wedges and cilantro on the side for guests to adjust sourness themselves.