Entree: Laos – Lao Isan Border Cuisine – ເຂົ້າຊ້ອຍ ➤ Khao Soi Lao (Lao-style curry coconut noodle soup with tender chicken and tangy garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) coconut milk
- 3 cups (720 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 3 tbsp (45 g) red curry paste or homemade paste (see notes)
- 1 tsp (2 g) ground turmeric (or 1 tbsp (6 g) fresh grated turmeric)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 tsp (4 g) palm sugar or brown sugar
- 8 oz (225 g) fresh flat rice noodles (wide)
- 4 oz (115 g) dried egg noodles or dried wheat noodles for frying (optional)
- 2 shallots, thinly sliced
- 1/2 cup (120 g) pickled mustard greens or pickled cabbage, chopped
- 1/2 cup (15 g) fresh cilantro leaves
- 2 scallions, thinly sliced
- 2 tbsp (30 ml) vegetable oil for frying and sautéing
- 2 fresh red chilies, sliced, or to taste

Instructions

1. If making a quick curry paste: pulse 3 tbsp (45 g) dried red chilies (soaked), 3 garlic cloves, 2 shallots, 1 tsp (2 g) shrimp paste (optional), and a small piece fresh turmeric or 1 tsp (2 g) turmeric in a mortar or blender with a little oil to a paste.
2. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the curry paste and sauté 2–3 minutes until fragrant. Add turmeric and stir to combine.
3. Add chicken thighs to the pot, turning to coat in the paste. Pour in coconut milk, chicken broth, and water. Bring to a gentle simmer, skim any foam, then reduce heat and simmer uncovered 25–30 minutes until chicken is cooked through and tender.
4. While the chicken simmers, prepare noodles. Cook fresh rice noodles in boiling water 1–2 minutes until just tender, drain and set aside. If using dried egg noodles for a crunchy topping, heat 2 tbsp (30 ml) oil in a small pot and deep-fry small handfuls of dried egg noodles until puffed and crisp, about 20–30 seconds; drain on paper towels.
5. Remove chicken thighs from broth and shred meat off the bone; return shredded meat to the pot. Season broth with fish sauce, lime juice, and palm sugar. Adjust to taste for salt, sour, and sweetness.
6. To serve, divide cooked rice noodles among 4 bowls. Ladle hot curry coconut broth and shredded chicken over noodles. Top with fried noodle crisps if using, sliced shallots, pickled mustard greens, cilantro, scallions, and sliced chilies. Serve with lime wedges on the side for squeezing.