Khao Soi (Northern Thai Coconut Curry Noodles)

🧂 Ingredients

• 400 g Egg noodles(Fresh or dried. If using dried, cook according to package directions.)
• 500 g Chicken thighs(Boneless, skinless, cut into bite-sized pieces.)
• 4 tbsp Khao soi paste(Store-bought or homemade. Adjust to your spice preference.)
• 800 ml Full-fat coconut milk(Divide into 400ml for initial frying and 400ml for the broth.)
• 250 ml Chicken stock(Low-sodium is recommended to control saltiness.)
• 1 tbsp Palm sugar(Or brown sugar. Adjust to taste.)
• 2 tbsp Fish sauce(Essential for umami and saltiness. Adjust to taste.)
• 1/2 cup Vegetable oil(For frying noodles. Use a neutral oil with a high smoke point.)
• 1/2 cup Pickled mustard greens(Chopped. Available at Asian markets. Rinse and squeeze out excess liquid if very salty.)
• 2 medium Shallots(Thinly sliced, for serving.)
• 1 whole Lime(Cut into wedges, for serving.)
• small bunch Cilantro(Optional, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the crispy noodles: Heat vegetable oil in a wok or deep pot over medium-high heat until shimmering (around 175°C / 350°F). Carefully add a small handful of the egg noodles to the hot oil. Fry, turning occasionally, until golden brown and crispy, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining noodles, working in batches to avoid overcrowding the pot. Set aside.

   ⏱️ 10 minutes
2. 2

   Cook the main noodles: If using dried egg noodles, cook them according to package directions until al dente. Drain and toss with a teaspoon of oil to prevent sticking. If using fresh noodles, you may briefly blanch them in boiling water or serve them as is, depending on preference. Set aside.

   ⏱️ 5 minutes
3. 3

   Start the curry base: In a large pot or Dutch oven, heat 2 tablespoons of the thick cream from the top of the coconut milk can over medium heat. Add the khao soi paste and cook, stirring constantly, until very fragrant and the oil begins to separate, about 2-3 minutes. This step is crucial for developing the flavor.

   ⏱️ 5 minutes
4. 4

   Add chicken and liquids: Add the bite-sized chicken pieces to the pot and stir-fry until lightly browned on all sides. Pour in the remaining 400ml of coconut milk and the chicken stock. Bring to a simmer.

   ⏱️ 2 minutes
5. 5

   Simmer the curry: Reduce the heat to low, cover the pot, and let the curry simmer gently for 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

   ⏱️ 25 minutes
6. 6

   Season the broth: Stir in the palm sugar and fish sauce. Taste and adjust seasoning as needed – it should be a balance of savory, slightly sweet, and a hint of tang. If the broth is too thick, add a splash more chicken stock or water.

   ⏱️ 3 minutes
7. 7

   Assemble and serve: Ladle the hot curry broth and chicken over portions of the cooked egg noodles in individual bowls. Top generously with the crispy fried noodles. Garnish with chopped pickled mustard greens, thinly sliced shallots, and a wedge of lime. Add cilantro if desired. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to authentic Khao Soi is the balance of flavors: rich, spicy, sweet, sour, and salty. Don't be afraid to adjust the palm sugar and fish sauce to your liking.
• ✓Crispy fried noodles are essential for texture contrast. Make sure they are truly crisp and not soggy.
• ✓Pickled mustard greens provide a crucial tangy counterpoint to the rich curry. If you can't find them, a small amount of chopped preserved radish or even a splash of rice vinegar can offer a similar acidic note, though the flavor profile will differ.
• ✓Using full-fat coconut milk is recommended for the best creamy texture and rich flavor.

🔄 Variations

• For a beef version, use thinly sliced beef instead of chicken.
• For a vegetarian or vegan option, substitute firm tofu or mixed vegetables (like broccoli, cauliflower, and bell peppers) for the chicken. Use vegetable stock and ensure your khao soi paste is vegan-friendly.

🥗 Nutrition

Per serving