A rich, creamy, and aromatic khao soi featuring a coconut milk broth, melt-in-your-mouth chicken, and egg noodles served both tender and crispy. Lime, pickled mustard greens, and fried shallots brighten the bowl just before serving.
Ingredients
- 500 g fresh or dried egg noodles
- 650 g boneless chicken thighs
- 700 ml full-fat coconut milk
- 3 tbsp Thai yellow curry paste
- 500 ml chicken broth
- 500 ml neutral cooking oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 40 g fried shallots
- 2 pieces lime
- 0.5 bunches fresh cilantro
- 120 g pickled Thai mustard greens
- to taste chili crisp or chili oil
- to taste fine salt
Method
- Open the coconut milk without shaking and spoon off the thick cream from the top; heat it in a Dutch oven or heavy pot until glossy and the oil begins to separate.
- Add the curry paste and saute, stirring constantly, until the aroma turns intense, fragrant, and lightly toasted.
- Add the chicken pieces and coat them in the fragrant paste, cooking until the surface is no longer raw.
- Pour in the remaining coconut milk and chicken broth, then simmer gently until the chicken is tender and the sauce lightly coats the back of a spoon.
- Season with fish sauce and sugar, then taste: the broth should be savory, rounded, aromatic, and bold enough to season the noodles.
- Bring a large pot of salted water to a boil and cook the noodles until pliable with a slight bite; drain and rinse briefly if sticky.
- Heat oil in a small saucepan and fry a small portion of the noodles until puffed, golden, and crispy; drain immediately.
- Divide the boiled noodles among bowls, ladle the piping-hot curry over them, and top with the chicken.
- Finish with the crispy noodles, fried shallots, pickled mustard greens, cilantro, chili crisp, and lime wedges to squeeze just before eating.
Nutrition
Per serving
- Energy
- 778 kcal
- Protein
- 25.5 g
- Carbohydrate
- 48.57 g
- Fat
- 53.12 g
- Fibre
- 3.34 g
- Calcium
- 31.86 mg
- Iron
- 3.36 mg
- Magnesium
- 49.74 mg
