Khao Soi
Khao Soi is a rich and deeply spiced northern Thai coconut curry noodle soup topped with crispy fried noodles, pickled mustard greens, and shallots. It is a stunning bowl that combines creamy curry broth with contrasting textures and bold aromatics inherited from Burmese and Chinese culinary traditions.
A luscious northern Thai coconut curry noodle soup with chicken and crispy noodle topping.
Nutrition per serving
Ingredients
sauce
base
protein
noodles
seasoning
spice
Instructions
Fry the Curry Base
Heat oil in a large pot over medium heat. Add the red curry paste and curry powder and fry for 2 minutes until very fragrant. Add half the coconut milk and stir to incorporate the paste completely.
Simmer the Chicken
Add the chicken thighs and remaining coconut milk along with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 25 minutes until the chicken is very tender and falling from the bone.
Crisp the Noodle Topping
While the soup simmers, deep fry a handful of the egg noodles in hot oil for 2 minutes until golden and crispy. Drain on paper towels and set aside as a garnish.
Cook Noodles and Serve
Cook the remaining egg noodles according to package instructions, drain, and divide among bowls. Ladle the curry broth and chicken over the noodles. Season with fish sauce and top with crispy noodles, pickled mustard greens, sliced shallots, and lime wedges.
Substitutions
Common mistakes
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