Khao Soi
Northern Thailand's iconic dish of braised chicken in a rich, coconut-curry broth served over soft egg noodles and topped with crispy fried noodles, pickled mustard greens, shallots, and lime. A layered, craveable bowl that's unlike any other curry.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tbsp red curry paste
- 2 cans full-fat coconut milk
- 2 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 tsp ground turmeric
- 12 oz fresh or dried egg noodles
- 3 tbsp vegetable oil
- 4 shallots, thinly sliced
- 2 limes, cut into wedges
- 1/2 cup pickled mustard greens, rinsed, chopped
- 1/4 cup fresh cilantro
Instructions
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1
Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste and 1 tsp ground turmeric and fry, stirring, for 2 minutes until fragrant.
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2
Add 2 cans full-fat coconut milk and stir to combine with the paste. Add 2 cups chicken broth, 2 tbsp fish sauce, 1 tbsp soy sauce, and 2 tsp brown sugar. Bring to a simmer.
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3
Add 4 bone-in, skin-on chicken thighs to the pot. Partially cover and simmer over medium-low heat for 30-35 minutes, turning once halfway through, until the chicken is cooked through to an internal temperature of 165°F and tender.
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4
While the chicken cooks, reserve a handful of the uncooked 12 oz fresh or dried egg noodles. Cook the remaining noodles according to package directions, drain, and divide among 4 bowls.
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5
Heat remaining vegetable oil in a small skillet over medium-high heat. Fry the reserved raw noodles for 1-2 minutes, stirring, until crispy and golden. Drain on paper towels — these are the crispy topping.
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6
Remove the chicken from the broth. If desired, shred or leave whole. Ladle broth generously over the noodles in each bowl and top with chicken.
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7
Garnish each bowl with crispy noodles, 4 thinly sliced shallots, 1/2 cup rinsed, chopped pickled mustard greens, 1/4 cup fresh cilantro, and 2 cut into wedges limes for squeezing.