Entree: Thailand – Northern Thailand – ข้าวซอย ➤ Khao soi (Northern Thai coconut curry noodle soup with tender chicken and crispy fried noodles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 2 (14 fl oz) cans (28 fl oz / 800 ml) full-fat coconut milk
- 2 cups (480 ml) chicken stock
- 3 tbsp (45 ml) vegetable oil, divided
- 3 shallots, sliced (approx. 90 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 3 tbsp (45 g) khao soi curry paste or homemade paste (see paste ingredients below)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 8 oz (225 g) fresh or dried egg noodles for boiling
- 4 oz (115 g) dried egg noodles or thin egg noodle strips for deep-frying until crispy
- 2 cups (480 ml) vegetable oil for frying
- 2 limes, cut into wedges
- 1/2 cup (30 g) thinly sliced shallots or red onion
- 1/2 cup (50 g) chopped cilantro
- 1/4 cup (25 g) chopped scallions
- Pickled mustard greens, chopped, for serving (optional)
- Chili oil or ground chilies, to taste
- Salt, to taste
- For homemade khao soi curry paste (makes ~3 tbsp): 6 dried red chilies, soaked and stemmed; 1 tbsp (6 g) coriander seeds, toasted; 1 tsp (3 g) cumin seeds, toasted; 1 tbsp (6 g) ground turmeric; 2 shallots, roughly chopped; 3 cloves garlic; 1 tsp (5 g) shrimp paste (optional); 1 tbsp (15 ml) vegetable oil to blend.

Instructions

1. Make the paste (if using homemade): Drain soaked chilies. In a small skillet toast coriander and cumin until aromatic, then grind in a spice mill or mortar. Combine toasted spices with turmeric, soaked chilies, chopped shallots, garlic and shrimp paste; blend with 1 tbsp oil to a smooth paste. Set aside.
2. Brown aromatics and paste: Heat 2 tbsp (30 ml) vegetable oil in a wide pot over medium heat. Add sliced shallots, garlic and grated ginger and cook until softened and lightly golden, about 3–4 minutes. Stir in 3 tbsp (45 g) khao soi curry paste and fry 2–3 minutes until fragrant.
3. Add liquids and chicken: Pour in coconut milk and chicken stock, stirring to combine. Add fish sauce and palm sugar. Bring to a gentle simmer, then add chicken thighs, skin-side down. Simmer uncovered 20–25 minutes until chicken is tender and cooked through. Adjust seasoning with salt or more fish sauce to taste.
4. Prepare noodles: While soup simmers, bring a pot of salted water to a boil. Cook 8 oz (225 g) egg noodles according to package directions until just tender, drain and divide among 4 bowls.
5. Fry crispy noodles: Heat 2 cups (480 ml) vegetable oil in a small deep pot to 350°F (175°C). Break 4 oz (115 g) dried egg noodles into small clusters and fry in batches until puffed and crisp, about 20–30 seconds. Drain on paper towels and keep warm.
6. Assemble and garnish: Remove chicken from broth, shred or cut into pieces and return to broth. Ladle hot coconut curry broth over noodles in each bowl, place shredded chicken on top, then sprinkle with crispy fried noodles. Garnish with sliced shallots, cilantro, scallions, pickled mustard greens (if using), a squeeze of lime and chili oil to taste.