Entree: Thailand – Thai Muslim Cuisine – ข้าวซอย ➤ khao soi (A Northern Thai coconut curry noodle soup with braised chicken served over soft egg noodles and topped with crispy fried noodles and pickled condiments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 bone-in chicken thighs, approx. 1.5 lb (680 g)
- 2 tbsp (30 ml) vegetable oil, divided
- 3 tbsp (45 g) khao soi curry paste (store-bought or homemade)
- 2 cups (480 ml) coconut milk
- 3 cups (720 ml) chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 12 oz (340 g) fresh egg noodles, divided: 9 oz (255 g) for boiling, 3 oz (85 g) reserved for frying
- 1/2 cup (80 g) pickled mustard greens, chopped
- 1/2 cup (80 g) crispy fried shallots or store-bought fried shallots
- 2 limes, cut into wedges
- 1/4 cup (10 g) fresh cilantro leaves
- 2 small shallots, thinly sliced (for fresh garnish)
- Salt as needed

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large heavy saucepan over medium heat. Add the khao soi curry paste and fry, stirring, until fragrant and oil separates from the paste, about 2–3 minutes.
2. Add the chicken thighs and brown lightly on both sides, about 3 minutes per side.
3. Pour in 1 cup (240 ml) of coconut milk and 1 cup (240 ml) of chicken stock, bring to a simmer, cover, and cook gently 20–25 minutes until chicken is tender and nearly cooked through.
4. Remove the chicken temporarily to a plate. Add the remaining coconut milk and chicken stock to the pot, stir in fish sauce and palm sugar, and simmer uncovered 8–10 minutes to meld flavors and slightly thicken the broth. Adjust seasoning with salt, more fish sauce, or sugar to taste.
5. While the broth simmers, remove chicken from bones and shred the meat; discard bones and return shredded chicken to the broth to keep warm.
6. Bring a separate pot of salted water to a boil. Cook 9 oz (255 g) of the fresh egg noodles according to package instructions just until tender, drain and divide among four bowls.
7. In a small saucepan or deep skillet, heat remaining 1 tbsp (15 ml) vegetable oil over medium-high heat. Fry the reserved 3 oz (85 g) fresh egg noodles in batches until puffed and crispy, about 1–2 minutes; drain on paper towels and keep crisp.
8. Ladle hot curry broth with chicken over the noodles in each bowl. Top with crisp fried noodles, a spoonful of chopped pickled mustard greens, a sprinkle of fried shallots, sliced fresh shallots, and cilantro. Serve immediately with lime wedges to squeeze over each bowl.