Thai Khao Soi (Curry Noodle Soup)

Thai Khao Soi (Curry Noodle Soup)

Northern Thai egg noodles swim in a rich coconut curry broth, topped with crispy fried noodles.

Total 1 hr Makes 4 servings Calories 680/serving

Dietary

Dairy free, Halal

Allergens

Eggs, Fish, Wheat, Soy

This Chiang Mai specialty layers soft boiled egg noodles with a fragrant coconut curry broth, then finishes with crispy fried noodles, pickled mustard greens, and a squeeze of lime. The contrast of tender and crunchy noodles alongside the spiced, creamy broth makes it a satisfying one-bowl meal suited for cooler evenings.

Ingredients

  • 14 ounces fresh or dried egg noodles
  • 2 tablespoons vegetable oil
  • 4 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 2 cans coconut milk (14 oz each)
  • 2 cups chicken stock
  • 1.5 pounds boneless skinless chicken thighs, cut into chunks
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar, grated
  • 1 lime, cut into wedges
  • 1/4 cup pickled mustard greens, chopped
  • 1/4 cup shallots, thinly sliced
  • 1/4 cup cilantro leaves, roughly chopped
  • 2 cups vegetable oil, for frying noodles
  • 4 ounces dried egg noodles, for frying garnish
  • 1 teaspoon ground white pepper

Method

  1. Bring a 6-quart saucepan of water to a boil. Cook 4 ounces of dried egg noodles until just tender, about 2 minutes less than package directions. Drain, rinse briefly, and set aside for frying.

  2. Pat the pre-cooked noodles dry with a towel. In a wok or small saucepan, heat 2 cups vegetable oil to 350°F. Fry the noodles in small batches until golden and crisp, about 1 to 2 minutes per batch, then drain on paper towels.

  3. In a 6-quart saucepan, heat the vegetable oil over medium heat. Add the red curry paste and curry powder, and fry, stirring constantly, until fragrant and the oil separates slightly, about 2 to 3 minutes.

  4. Pour in the coconut milk, stirring to combine with the curry paste until smooth.

  5. Add the chicken stock and chicken thighs. Bring to a gentle simmer and cook, stirring occasionally, until the chicken is cooked through and tender, about 20 minutes.

  6. Stir in the fish sauce, palm sugar, and ground white pepper. Taste and adjust seasoning with more fish sauce or sugar as needed.

  7. Bring a separate 6-quart saucepan of water to a boil. Cook the fresh or dried egg noodles until tender, 2 to 4 minutes for fresh or according to package directions for dried. Drain.

  8. Divide the boiled noodles among four bowls. Ladle the hot curry broth and chicken over the noodles.

  9. Top each bowl with a handful of crispy fried noodles, pickled mustard greens, sliced shallots, and cilantro. Serve with lime wedges on the side.

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    Thai Khao Soi (Curry Noodle Soup)

    This Chiang Mai specialty layers soft boiled egg noodles with a fragrant coconut curry broth, then finishes with crispy fried noodles, pickled mustard greens, and a squeeze of lime. The contrast of tender and crunchy noodles alongside the spiced, creamy broth makes it a satisfying one-bowl meal suited for cooler evenings.

    1 hr 4 servings 680 cal

    Ingredients

    • 14 ounces fresh or dried egg noodles
    • 2 tablespoons vegetable oil
    • 4 tablespoons red curry paste
    • 1 tablespoon curry powder
    • 2 cans coconut milk (14 oz each)
    • 2 cups chicken stock
    • 1.5 pounds boneless skinless chicken thighs, cut into chunks
    • 3 tablespoons fish sauce
    • 2 tablespoons palm sugar, grated
    • 1 lime, cut into wedges
    • 1/4 cup pickled mustard greens, chopped
    • 1/4 cup shallots, thinly sliced
    • 1/4 cup cilantro leaves, roughly chopped
    • 2 cups vegetable oil, for frying noodles
    • 4 ounces dried egg noodles, for frying garnish
    • 1 teaspoon ground white pepper

    Method

    1. 1

      Bring a 6-quart saucepan of water to a boil. Cook 4 ounces of dried egg noodles until just tender, about 2 minutes less than package directions. Drain, rinse briefly, and set aside for frying.

    2. 2

      Pat the pre-cooked noodles dry with a towel. In a wok or small saucepan, heat 2 cups vegetable oil to 350°F. Fry the noodles in small batches until golden and crisp, about 1 to 2 minutes per batch, then drain on paper towels.

    3. 3

      In a 6-quart saucepan, heat the vegetable oil over medium heat. Add the red curry paste and curry powder, and fry, stirring constantly, until fragrant and the oil separates slightly, about 2 to 3 minutes.

    4. 4

      Pour in the coconut milk, stirring to combine with the curry paste until smooth.

    5. 5

      Add the chicken stock and chicken thighs. Bring to a gentle simmer and cook, stirring occasionally, until the chicken is cooked through and tender, about 20 minutes.

    6. 6

      Stir in the fish sauce, palm sugar, and ground white pepper. Taste and adjust seasoning with more fish sauce or sugar as needed.

    7. 7

      Bring a separate 6-quart saucepan of water to a boil. Cook the fresh or dried egg noodles until tender, 2 to 4 minutes for fresh or according to package directions for dried. Drain.

    8. 8

      Divide the boiled noodles among four bowls. Ladle the hot curry broth and chicken over the noodles.

    9. 9

      Top each bowl with a handful of crispy fried noodles, pickled mustard greens, sliced shallots, and cilantro. Serve with lime wedges on the side.