Khao Soi: Northern Thai Curry Noodle Soup
1 hr 40 min4 servings
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 | ||||||||||
| 20 g ginger, thinly sliced | Char ginger & turmeric | Pound ginger & turmeric to paste | Pound in shallots & salt, then spices | |||||||
| 4 cm fresh turmeric (about 5 g), thinly sliced, or sub 1 teaspoon ground turmeric | ||||||||||
| 75 g shallots, sliced ¼-inch thick | Char shallots | |||||||||
| 20 g mild dried chilies, such as guajillo or puya | Grind chilies with toasted spices | |||||||||
| 1 teaspoon coarse salt | ||||||||||
| 120 ml coconut milk (for frying paste) | ||||||||||
| 240 ml coconut milk (remaining) | ||||||||||
| 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 | ||||||||||
| 170 g flat fresh egg noodles (for frying) | Fry noodles 350°F / 175°C until golden | |||||||||
| 170 g flat fresh egg noodles (for serving) | Boil fresh noodles 3 min, drain | |||||||||
| 1 lime, cut into wedges | ||||||||||
| 40 g chopped shallots or red onion | ||||||||||
| 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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