Entree: Laos – Vientiane & Central Laos – ເຂົ້າສອຍ ➤ Khao soi (Coconut curry noodle soup with soft and crispy egg noodles and savory chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) vegetable oil, divided
- 1 lb (450 g) chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 tbsp (15 g) garlic, minced (about 3 cloves)
- 1 tbsp (6 g) fresh ginger or galangal, minced (about 1 inch / 2.5 cm)
- 3 tbsp (45 g) khao soi curry paste or red curry paste
- 1 can 14 fl oz (400 ml) coconut milk
- 2 cups (480 ml) chicken broth
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) palm sugar or light brown sugar
- 8 oz (225 g) fresh egg noodles (for the soup)
- 2 oz (55 g) dried egg noodles for frying to make crispy topping
- 2 shallots, thinly sliced
- 1/2 cup (120 g) pickled mustard greens, chopped (optional but traditional)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (6 g) chopped cilantro for garnish
- 2 tbsp (6 g) sliced green onions for garnish
- Lime wedges for serving

Instructions

1. Heat 1 tbsp (15 ml) oil in a large saucepan over medium heat. Add the chicken pieces and brown lightly; remove and set aside.
2. In the same pan add remaining 2 tbsp (30 ml) oil, then sauté minced garlic and ginger until fragrant, about 30 seconds. Stir in the khao soi curry paste and cook 1–2 minutes until aromatic.
3. Add the browned chicken back to the pan, pour in the coconut milk and chicken broth, and bring to a gentle simmer. Add fish sauce and palm sugar, then partially cover and simmer until chicken is tender, about 20–25 minutes.
4. While the chicken simmers, prepare the noodles: separate the 8 oz (225 g) fresh egg noodles and blanch in boiling water 1–2 minutes until soft, then drain and keep warm.
5. Heat a small skillet with 1/4 cup (60 ml) oil to about 350°F (175°C). Fry the 2 oz (55 g) dried egg noodles in batches until puffed and crispy, about 20–30 seconds; drain on paper towels and set aside.
6. Stir lime juice into the soup and taste for seasoning; adjust with more fish sauce or sugar as needed. Reheat briefly.
7. To serve, place a portion of softened egg noodles in bowls, ladle the hot coconut-curry chicken soup over them, and top with crispy fried noodles. Garnish with sliced shallots, pickled mustard greens, cilantro, green onions, and lime wedges.