Khao Soi
Northern Thai coconut curry noodle soup from the old Lanna Kingdom, topped with a tangle of crispy fried noodles.
Meat
⚠ Contains: Gluten, Shellfish, Fish, Egg, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 dried red chilies, soaked
- 2 shallots, 4 cloves garlic
- 1 stalk lemongrass, 1 thumb galangal
- 1 tsp turmeric, 1 tsp ground coriander, 1/2 tsp cumin
- 1 tsp shrimp paste
- 6 chicken thighs, bone-in
- 2 cans coconut milk
- 2 cups chicken stock
- 2 tbsp fish sauce, 1 tbsp palm sugar
- 400g fresh egg noodles
- Oil, for frying the paste and noodles
- Pickled mustard greens, sliced shallot, lime wedges, and chili oil, to serve
Steps
- Blend soaked chilies, shallots, garlic, lemongrass, galangal, turmeric, coriander, cumin, and shrimp paste into a smooth curry paste.
- Fry the paste in oil until fragrant, about 5 minutes.
- Add chicken thighs, cooking until coated and lightly browned.
- Pour in coconut milk and stock, and simmer 25-30 minutes until the chicken is tender.
- Season with fish sauce and palm sugar.
- Cook most of the egg noodles until tender; reserve a small portion to deep-fry until crisp for garnish.
- Divide the soft noodles into bowls, ladle the curry and chicken over, and top with the crispy fried noodles, pickled mustard greens, shallot, and a lime wedge.