Khao Soi
Northern Thai curry noodle soup combining crispy and soft egg noodles in a rich, aromatic coconut curry broth. Topped with pickled mustard greens, shallots, and lime for balance.
Ingredients
Method
Bring a large pot of salted water to boil. Cook egg noodles according to package directions. Divide cooked noodles in half: reserve one half for the curry, and spread the other half on paper towels to dry for frying.
Mince garlic and ginger. Thinly slice shallots. Cube or shred chicken breast. Prepare mustard greens and lime wedges.
Heat 2 tbsp palm oil in a large skillet over medium-high heat. Add minced garlic and ginger, sauté until fragrant, about 1 minute.
Stir in red curry paste and cook for 2 minutes, stirring frequently, until darkened and fragrant.
Pour in canned coconut milk and vegetable broth. Bring to a simmer and add cubed chicken. Simmer for 15 minutes until chicken is cooked through.
Stir in fish sauce and lime juice. Taste and adjust seasoning. Remove from heat and keep warm.
Heat 2 tbsp palm oil in a separate skillet over medium-high heat. Working in batches, fry the dried noodles until golden and crispy, about 2–3 minutes per batch. Transfer to paper towels to drain.
Divide soft cooked noodles among four bowls. Ladle curry broth and chicken over each portion.
Top each bowl with a generous handful of crispy fried noodles, sliced shallots, pickled mustard greens, and a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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