Northern Thai Khao Soi with Crispy Noodles
Northern Thai Khao Soi with Crispy Noodles
Ingredients
For the Khao Soi Paste
- 10 dried chiles de arbol, stemmed, soaked in hot water for 15 minutes, drained
- 1/4 cup shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tablespoon fresh ginger, peeled, roughly chopped
- 1 tablespoon lemongrass, tender inner stalk only, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds, toasted
- 1/2 teaspoon cumin seeds, toasted
- 1/2 teaspoon white peppercorns, toasted
- 1/2 teaspoon shrimp paste
- 1 tablespoon vegetable oil
For the Curry Broth
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 2 cans coconut milk, 13.5 ounce cans, full-fat
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 1 tablespoon curry powder, Thai yellow curry powder if available
- 2 tablespoons vegetable oil
For the Noodles and Toppings
- 1 pound egg noodles, fresh or dried, flat or round
- 3 cups vegetable oil, for frying, or as needed
- 2 lime, cut into wedges
- 1/2 cup pickled mustard greens, chopped
- 1/4 cup shallots, thinly sliced
- 1/4 cup cilantro, fresh, chopped
- 4 teaspoons chile oil, or to taste
Instructions
- 1
Prepare the Khao Soi Paste: In a food processor or with a mortar and pestle, combine the soaked chiles, shallots, garlic, ginger, lemongrass, turmeric powder, toasted coriander seeds, cumin seeds, white peppercorns, and shrimp paste. Process or pound until a smooth paste forms. If needed, add 1 tablespoon of vegetable oil to help blend.
⏱️ 10 min
- 2
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 3
Sauté the Paste: Add the prepared Khao Soi paste to the same pot (add a little more oil if needed). Sauté the paste over medium-low heat for 8-10 minutes, stirring frequently, until fragrant and slightly darkened. This step is crucial for developing flavor.
⏱️ 10 min
- 4
Build the Broth: Pour in one can of coconut milk into the pot with the paste. Bring to a simmer, stirring occasionally, until the coconut milk separates and oil rises to the surface (this indicates the flavors are melding). Stir in the chicken broth, the second can of coconut milk, fish sauce, palm sugar, and curry powder. Return the browned chicken to the pot.
⏱️ 8 min
- 5
Simmer the Curry: Bring the broth to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through. Taste and adjust seasoning with more fish sauce or palm sugar if desired.
⏱️ 25 min
- 6
Prepare the Noodles: While the curry simmers, cook about two-thirds of the egg noodles according to package directions until al dente. Drain and set aside.
⏱️ 5 min
- 7
Fry Crispy Noodles: Heat 3 cups of vegetable oil in a medium pot or wok over medium-high heat to 350°F (175°C). Fry the remaining one-third of the uncooked egg noodles in small batches until golden brown and crispy, about 30-60 seconds per batch. Use a slotted spoon to remove and drain on paper towels. Season lightly with salt.
⏱️ 10 min•🌡️ 350
- 8
Assemble Khao Soi: Divide the cooked soft noodles among four serving bowls. Ladle the rich coconut curry broth and tender chicken over the noodles. Garnish generously with the crispy fried noodles, lime wedges, chopped pickled mustard greens, sliced shallots, fresh cilantro, and a drizzle of chile oil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Northern Thai Khao Soi with Crispy Noodles
For the Khao Soi Paste
- 10 dried chiles de arbol, stemmed, soaked in hot water for 15 minutes, drained
- 1/4 cup shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tablespoon fresh ginger, peeled, roughly chopped
- 1 tablespoon lemongrass, tender inner stalk only, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds, toasted
- 1/2 teaspoon cumin seeds, toasted
- 1/2 teaspoon white peppercorns, toasted
- 1/2 teaspoon shrimp paste
- 1 tablespoon vegetable oil
For the Curry Broth
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 2 cans coconut milk, 13.5 ounce cans, full-fat
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 1 tablespoon curry powder, Thai yellow curry powder if available
- 2 tablespoons vegetable oil
For the Noodles and Toppings
- 1 pound egg noodles, fresh or dried, flat or round
- 3 cups vegetable oil, for frying, or as needed
- 2 lime, cut into wedges
- 1/2 cup pickled mustard greens, chopped
- 1/4 cup shallots, thinly sliced
- 1/4 cup cilantro, fresh, chopped
- 4 teaspoons chile oil, or to taste
Instructions
- 1
Prepare the Khao Soi Paste: In a food processor or with a mortar and pestle, combine the soaked chiles, shallots, garlic, ginger, lemongrass, turmeric powder, toasted coriander seeds, cumin seeds, white peppercorns, and shrimp paste. Process or pound until a smooth paste forms. If needed, add 1 tablespoon of vegetable oil to help blend.
⏱️ 10 min - 2
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 3
Sauté the Paste: Add the prepared Khao Soi paste to the same pot (add a little more oil if needed). Sauté the paste over medium-low heat for 8-10 minutes, stirring frequently, until fragrant and slightly darkened. This step is crucial for developing flavor.
⏱️ 10 min - 4
Build the Broth: Pour in one can of coconut milk into the pot with the paste. Bring to a simmer, stirring occasionally, until the coconut milk separates and oil rises to the surface (this indicates the flavors are melding). Stir in the chicken broth, the second can of coconut milk, fish sauce, palm sugar, and curry powder. Return the browned chicken to the pot.
⏱️ 8 min - 5
Simmer the Curry: Bring the broth to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through. Taste and adjust seasoning with more fish sauce or palm sugar if desired.
⏱️ 25 min - 6
Prepare the Noodles: While the curry simmers, cook about two-thirds of the egg noodles according to package directions until al dente. Drain and set aside.
⏱️ 5 min - 7
Fry Crispy Noodles: Heat 3 cups of vegetable oil in a medium pot or wok over medium-high heat to 350°F (175°C). Fry the remaining one-third of the uncooked egg noodles in small batches until golden brown and crispy, about 30-60 seconds per batch. Use a slotted spoon to remove and drain on paper towels. Season lightly with salt.
⏱️ 10 min•🌡️ 350 - 8
Assemble Khao Soi: Divide the cooked soft noodles among four serving bowls. Ladle the rich coconut curry broth and tender chicken over the noodles. Garnish generously with the crispy fried noodles, lime wedges, chopped pickled mustard greens, sliced shallots, fresh cilantro, and a drizzle of chile oil.
⏱️ 5 min