Entree: Myanmar – Shan State Cuisine – ข้าวซอย ➤ Khao Soi (Coconut-curried egg noodle soup with braised chicken and crisp fried noodles)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) red curry paste or a homemade paste of dried chilies, coriander and turmeric
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 4 cups (960 ml) chicken stock
- 2 cups (480 ml) coconut milk
- 8 oz (225 g) fresh egg noodles for serving
- 4 oz (115 g) dried egg noodles or thin wheat noodles, broken for frying
- 1/2 cup (80 g) pickled mustard greens, rinsed and chopped (optional)
- 2 limes, cut into wedges
- 1/3 cup (15 g) fresh cilantro leaves, chopped
- 2 scallions, thinly sliced
- Salt to taste

Instructions

1. Heat 1 tbsp oil in a large pot over medium-high heat. Season the chicken thighs lightly with salt and brown on both sides, about 3–4 minutes per side. Remove and set aside.
2. Add remaining 1 tbsp oil to the pot. Sauté the shallot until soft, about 3 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry paste and turmeric; cook 1–2 minutes to bloom the spices. Add palm sugar and fish sauce, then return the browned chicken to the pot.
4. Pour in chicken stock and coconut milk. Bring to a gentle simmer, cover, and cook until chicken is tender, about 25–30 minutes. Adjust salt and sweetness to taste.
5. While the soup simmers, heat 1/2 inch oil in a small skillet over medium-high heat. Fry the broken dried egg noodles in batches until crisp and golden, about 30–60 seconds per batch. Drain on paper towels and set aside.
6. Cook the fresh egg noodles according to package instructions in boiling water, drain, and divide among bowls.
7. Remove chicken from the pot, shred or bone as preferred, and return meat to the curry. Ladle the hot coconut curry with chicken over the cooked noodles.
8. Top each bowl with fried crispy noodles, chopped pickled mustard greens if using, scallions, cilantro, and a lime wedge. Serve immediately.