Khao Soi

Khao Soi (Northern Thai Curry Noodles)

A rich coconut curry noodle soup from Chiang Mai, served with both soft and crispy egg noodles and a tray of condiments so each bowl can be finished to taste.

Prep

35 min

Cook

50 min

Total

85 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •30 g (1 oz) dried Thai red chilies, stemmed and deseeded for less heat if preferred
• •10 g (1 tbsp) coriander seeds
• •5 g (1 tsp) cumin seeds
• •5 g (1 tsp) black peppercorns
• •10 g (1 oz) fresh turmeric, or 1 tsp ground turmeric
• •4 g (1 tsp) shrimp paste, toasted; omit for vegetarian
• •100 g (3½ oz) shallots, roughly chopped
• •6 g (1 tbsp) garlic, chopped
• •30 g (2 tbsp) fresh ginger, sliced
• •60 ml (¼ cup) neutral oil, for frying paste and noodles
• •800 ml (3½ cups) full-fat coconut milk, two good-quality cans, unshaken
• •800 ml (3½ cups) chicken stock, or water
• •600 g (1½ lb) bone-in chicken, drumsticks or thighs, skin removed
• •15 g (1 tbsp) palm sugar, or brown sugar
• •30 ml (2 tbsp) fish sauce, plus more to taste
• •450 g (1 lb) fresh thin egg noodles, divided; one portion fried
• •60 g (2 oz) pickled mustard greens, rinsed, chopped
• •30 g (1 oz) roasted chili paste (nam prik pao), for serving, optional
• •1 item lime, cut into wedges
• •30 g (1 oz) red shallots, thinly sliced, for garnish
• •10 g (¼ cup) cilantro, chopped, for garnish

Steps

1. 1 Soak the dried chilies in hot water for 15 minutes until soft, then drain. Toast the coriander, cumin, and peppercorns in a dry pan over medium heat for 1 to 2 minutes until fragrant, then crush in a mortar. Blend the rehydrated chilies, toasted spices, turmeric, shrimp paste, shallots, garlic, and ginger to a smooth paste with 2 to 3 tablespoons of water.
2. 2 Open the cans of coconut milk without shaking. Scoop 150 ml (about ⅔ cup) of the thick cream from the top into a wide pot and bring to a gentle simmer over medium heat. Cook, stirring, until the cream splits and releases its oil, 3 to 5 minutes.
3. 3 Add the curry paste to the pot and fry in the coconut cream for 5 to 7 minutes, stirring constantly, until the paste darkens, smells toasted, and the oil re-emerges on the surface. This step builds the dish's flavor base; do not rush it.
4. 4 Pour in the remaining thin coconut milk and the chicken stock, stir well, and add the chicken. Bring to a simmer, then reduce heat and cook gently for 25 to 30 minutes, skimming any foam, until the chicken is opaque and tender and pulls cleanly from the bone (internal temperature 75°C / 165°F on an instant-read thermometer).
5. 5 Season the broth with palm sugar and 30 ml (2 tbsp) fish sauce. Taste: it should be salty-sweet with pronounced coconut richness. Adjust with more fish sauce or a pinch of sugar as needed. Lift the chicken out, shred the meat from the bones, and return the meat to the broth; discard the bones.
6. 6 Bring a pot of water to a boil. Add half of the fresh egg noodles and cook for 1 to 2 minutes until just tender (they cook fast). Drain and divide among 4 bowls. Heat 30 ml (2 tbsp) oil in a small pot or wok to 180°C / 350°F. Fry the remaining noodles in small nests for 1 to 2 minutes per side until crisp and golden, then drain on paper.
7. 7 Ladle the hot broth and chicken over the soft noodles in each bowl. Top each bowl with a nest of crispy noodles. Serve immediately with the pickled mustard greens, roasted chili paste, lime wedges, sliced shallots, and cilantro on the side so each diner can season their own bowl.