Khao Soi

Name: Khao Soi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 3 tbsp Vegetable Oil; 12 oz Egg Noodles; 3 tbsp Red Curry Paste; 2 tsp Curry Powder; ½ tsp Turmeric; 1¼ cups Coconut Milk; 4⅔ cups Chicken Broth; 1¼ lb Chicken Thigh; 2 tbsp Fish Sauce; 2 tsp Palm Sugar; 1 tsp Salt; 150 g Pickled Mustard Greens; 2 Shallots; 2 Limes

By Eatpace

Northern Thai chicken curry noodle soup gets its crunch from fried egg noodles, with pickled mustard greens and lime on top. Boneless chicken keeps the simmer short.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 820; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Chicken curry noodle soup topped with crispy noodles, pickled mustard greens, shallots, and lime.

45 min

Method

6 steps 15 min prep · 30 min cook

Cook

Step 1. Heat Vegetable Oil in a small saucepan over medium-high heat. Fry one quarter of the Egg Noodles in small batches until golden and crisp, about 2 minutes per batch; drain on paper towels.
Step 2. Spoon a little frying oil into a large pot over medium heat. Cook Red Curry Paste, Curry Powder, and Turmeric, stirring, until fragrant, about 1 minute.
Step 3. Stir in Coconut Milk and Chicken Broth, scraping the pot. Add Chicken Thigh, Fish Sauce, and Palm Sugar; simmer gently until the chicken is cooked through with no pink inside, about 15 minutes.
Step 4. Meanwhile, bring a large pot of water to a boil and add Salt. Cook the rest of the Egg Noodles until tender, about 2 to 4 minutes or according to the package; drain.

Finish & serve

Step 5. Divide the boiled noodles among bowls and ladle the chicken and curry broth over them. Top with the crispy noodles, Pickled Mustard Greens, and Shallot.
Step 6. Serve with Lime for squeezing over each bowl.

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Tips

Good to know

Keep the noodles loose as they fry and let the oil return to heat between batches so they turn crisp.

Swap it

Use brown sugar in place of palm sugar if that's what you have.

Leftovers

Refrigerate broth and boiled noodles separately for up to 3 days; keep crispy noodles airtight at room temperature and add after reheating.

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F.

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