A rich, fragrant Northern Thai bowl featuring tender chicken and egg noodles in a coconut curry broth, topped with a crisp noodle nest. The balance of mild curry, tangy pickled greens, fresh shallots, lime, and crispy noodles gives classic khao soi its irresistible appeal.
Ingredients
- 4 pieces bone-in chicken thighs
- 500 g fresh or dried Asian egg noodles
- 800 ml full-fat coconut milk
- 90 g khao soi curry paste
- 500 ml chicken broth
- 500 ml neutral vegetable oil
- 3 tbsp Thai fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp light soy sauce
- 1 tsp ground turmeric
- 120 g pickled mustard greens in brine
- 2 pieces shallots
- 2 pieces limes
- 0.5 bunches fresh cilantro
- 4 tsp Thai chili oil
- to taste fine salt
Method
- Take a small handful of noodles and separate the strands with your fingers to make the crispy garnish; set the remaining noodles aside for serving.
- Heat the oil in a small saucepan and fry the handful of noodles until golden, puffed, and very crisp; drain on paper towels and season with a pinch of salt.
- In a Dutch oven or heavy pot, heat the thick coconut cream from the top of the can until it reduces and oil droplets separate on the surface.
- Add the khao soi curry paste and ground turmeric, then cook, stirring continuously, until darkened, glossy, and very fragrant.
- Add the chicken, toss to coat in the paste, then pour in the remaining coconut milk and chicken broth; simmer gently over low heat until the meat is tender and easily pulls away from the bone.
- Season with fish sauce, light soy sauce, and palm sugar; the broth should taste creamy, savory, lightly sweet, and bold enough to flavor the noodles.
- Cook the egg noodles in a large pot of boiling water until tender yet springy, then drain thoroughly and divide among warm serving bowls.
- Ladle the hot curry and chicken over the noodles, then top with rinsed and chopped pickled mustard greens, sliced shallots, fresh cilantro, chili oil, and lime wedges.
- Top with the fried crispy noodles right before serving; squeeze fresh lime juice into each bowl at the table to brighten the rich broth.
Nutrition
Per serving
- Energy
- 777.2 kcal
- Protein
- 14.92 g
- Carbohydrate
- 59.18 g
- Fat
- 52.99 g
- Fibre
- 4.83 g
- Calcium
- 42.63 mg
- Iron
- 4.98 mg
- Magnesium
- 69.78 mg
