Khao Soi: Northern Thai Curry Noodle Soup

4 servings

1 hr 40 min

A Northern Thai coconut curry noodle soup with braised chicken, topped with crispy fried noodles and served with lime, pickled mustard greens, and fried chili flakes.

prepPreheat oil to 350°F / 175°C for frying noodles
2 pods black cardamom	Toast cardamom & coriander seeds			Fry curry paste in coconut milk 3 min	Add remaining coconut milk & water	Stir in soy sauce, black soy sauce & sugar	Add chicken, simmer 40 min	Taste & adjust with fish sauce if needed	Divide noodles into bowls, top with chicken & broth	Garnish with crispy noodles & cilantro, serve with condiments
1.5 tablespoon coriander seeds
0.75 oz / 20 g ginger, thinly sliced	Char ginger & turmeric	Pound ginger & turmeric to paste	Pound in shallots & salt, then spices
1.5 inch / 4 cm fresh turmeric (about 5 g), thinly sliced, or sub 1 teaspoon ground turmeric
½ cup / 75 g shallots, sliced ¼-inch thick	Char shallots
0.75 oz / 20 g mild dried chilies, such as guajillo or puya	Grind chilies with toasted spices
1 teaspoon coarse salt
½ cup / 120 ml coconut milk (for frying paste)
1 cup / 240 ml coconut milk (remaining)
3 cups / 720 ml water
3 tablespoons soy sauce
1 tablespoon black soy sauce
1 tablespoon palm sugar, finely chopped, packed, or sub brown sugar
8 pieces chicken drumsticks
6 oz / 170 g flat fresh egg noodles (for frying)	Fry noodles 350°F / 175°C until golden
6 oz / 170 g flat fresh egg noodles (for serving)	Boil fresh noodles 3 min, drain
1 lime, cut into wedges
¼ cup / 40 g chopped shallots or red onion
½ cup / 100 g chopped pickled mustard greens
Fried chili flakes, to taste (optional)
2–3 teaspoons fish sauce (optional, as needed)
Chopped cilantro and/or green onions for garnish (optional)

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