Khao Soi is a fragrant Northern Thai coconut curry noodle soup that combines tender chicken, rich curry broth, and crispy fried noodles. This recipe simplifies the traditional dish by using boneless chicken thighs for quicker cooking and easier eating. The silky coconut milk base is infused with aromatic spices, while the crispy noodles add a delightful texture. Serve with fresh accompaniments like lime wedges, pickled mustard greens, and chilli oil for a burst of flavor...
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Heat 0.5 cup of oil in a small pot. Fry a handful of raw egg noodles in small batches until golden and crispy, about 30 seconds. Drain on paper towels and set aside.
Heat 2 tbsp of oil in a large pot or dutch oven over medium heat. Add the curry paste, curry powder, turmeric, and coriander. Stir-fry for 2 minutes until fragrant and the oil starts to separate.
Pour in one can of coconut milk and stir until the paste is fully dissolved.
Add the chicken pieces and cook for 5 minutes.
Add the second can of coconut milk, chicken broth, sugar, and fish sauce. Bring to a gentle simmer, reduce heat to low, and cook for 15-20 minutes until the chicken is tender and the flavors have melded.
Boil a pot of water while the soup simmers. Cook the remaining egg noodles according to package instructions, usually 2-3 minutes. Drain and divide into 4 deep bowls.
Ladle a generous amount of curry broth and chicken over the soft noodles in each bowl. Top with a large nest of crispy fried noodles.
If palm sugar is unavailable, substitute with brown sugar for a similar sweetness.
Adjust the fish sauce to taste for the perfect balance of saltiness.
Fry the crispy noodles in small batches to ensure even cooking and avoid overcrowding the pot.
Can I use bone-in chicken for this recipe?
Yes, but boneless chicken thighs cook faster and are easier to eat in this dish.
What can I use if I can't find fresh egg noodles?
You can substitute with dried egg noodles or even spaghetti, though the texture will differ slightly.
How do I store leftovers?
Store the curry broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth gently on the stove and boil fresh noodles when ready to serve.
Can I make this dish vegetarian?
Yes, substitute chicken with tofu or vegetables and use vegetable broth instead of chicken broth.
What is the best oil for frying the crispy noodles?
Neutral oils like vegetable, canola, or peanut oil work best for frying.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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