Khao Soi
Khao Soi
Ingredients
For the Paste
- 10 dried red chilies, soaked, deseeded for milder
- 2 shallots, small
- 2 garlic cloves, large
- 2 thumb galangal, or ginger
- 1 stalk lemongrass, tender inner part smashed
- 2 teaspoons coriander seeds, toasted
- 2 teaspoons cumin seeds, toasted
- 1 thumb fresh turmeric, or 2 teaspoons turmeric powder
- 2 teaspoons shrimp paste
- 2 lime leaves
For the Broth
- 4 chicken thighs, bone-in or boneless
- 400 ml coconut milk
- 2 cups chicken stock
- 2 tablespoons neutral oil
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar, or coconut sugar
For the Noodles and Toppings
- as needed fresh egg noodles, enough to boil plus a handful to deep-fry crispy
- as needed pickled mustard greens, chopped, if available
- as needed red onion, thinly sliced
- as needed coriander
- as needed spring onion
- as needed lime wedges
- as needed chili oil
Instructions
- 1
Pat the chicken thighs dry with paper towels.
⏱️ 2 min
- 2
Place the chicken thighs, skin side down, in a cold pan over medium heat. Cook for 4–5 minutes until the skin is golden and crispy.
⏱️ 5 min
- 3
Flip the chicken briefly, then remove the skin and place it on a tray. Set the chicken meat aside.
⏱️ 1 min
- 4
Preheat your oven to crisp the chicken skin later, if desired. (The original recipe doesn't specify temperature, but 350°F/175°C is a good starting point for crisping skin).
⏱️ 5 min•🌡️ 350
- 5
Prepare all the curry paste ingredients (soaked chilies, shallots, garlic, galangal, lemongrass, toasted coriander seeds, toasted cumin seeds, turmeric, shrimp paste, lime leaves) and blend them until smooth.
⏱️ 10 min
- 6
In the same pot used for the chicken, fry the prepared curry paste in the rendered chicken juices until fragrant.
⏱️ 5 min
- 7
Add half of the coconut milk to the pot with the paste and cook, stirring occasionally, until it splits and turns glossy.
⏱️ 5 min
- 8
Pour in the chicken stock and the remaining coconut milk. Simmer for 5 minutes.
⏱️ 5 min
- 9
Return the reserved chicken thighs to the pot and simmer gently until cooked through, about 15–20 minutes.
⏱️ 20 min
- 10
Season the broth with fish sauce and palm sugar (or coconut sugar), adjusting to taste. Ensure the paste and coconut milk have simmered long enough to avoid a raw flavor. If unsure, add a splash of water, cover, and cook a little longer. Always taste before serving.
⏱️ 5 min
- 11
While the broth simmers, cook the fresh egg noodles according to package instructions. Drain them well.
⏱️ 5 min
- 12
If desired, deep-fry a handful of fresh egg noodles until crispy for topping. Also, crisp the chicken skin in the oven from Step 4.
⏱️ 5 min
- 13
To serve, place the boiled noodles in individual bowls. Ladle the curry broth and chicken over the noodles.
⏱️ 2 min
- 14
Garnish each bowl with crispy chicken skin, fried noodles, chopped pickled mustard greens (if using), thinly sliced red onion, fresh coriander, spring onion, lime wedges, and a drizzle of chili oil.
⏱️ 3 min
Kitchen Tools
Khao Soi
For the Paste
- 10 dried red chilies, soaked, deseeded for milder
- 2 shallots, small
- 2 garlic cloves, large
- 2 thumb galangal, or ginger
- 1 stalk lemongrass, tender inner part smashed
- 2 teaspoons coriander seeds, toasted
- 2 teaspoons cumin seeds, toasted
- 1 thumb fresh turmeric, or 2 teaspoons turmeric powder
- 2 teaspoons shrimp paste
- 2 lime leaves
For the Broth
- 4 chicken thighs, bone-in or boneless
- 400 ml coconut milk
- 2 cups chicken stock
- 2 tablespoons neutral oil
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar, or coconut sugar
For the Noodles and Toppings
- as needed fresh egg noodles, enough to boil plus a handful to deep-fry crispy
- as needed pickled mustard greens, chopped, if available
- as needed red onion, thinly sliced
- as needed coriander
- as needed spring onion
- as needed lime wedges
- as needed chili oil
Instructions
- 1
Pat the chicken thighs dry with paper towels.
⏱️ 2 min - 2
Place the chicken thighs, skin side down, in a cold pan over medium heat. Cook for 4–5 minutes until the skin is golden and crispy.
⏱️ 5 min - 3
Flip the chicken briefly, then remove the skin and place it on a tray. Set the chicken meat aside.
⏱️ 1 min - 4
Preheat your oven to crisp the chicken skin later, if desired. (The original recipe doesn't specify temperature, but 350°F/175°C is a good starting point for crisping skin).
⏱️ 5 min•🌡️ 350 - 5
Prepare all the curry paste ingredients (soaked chilies, shallots, garlic, galangal, lemongrass, toasted coriander seeds, toasted cumin seeds, turmeric, shrimp paste, lime leaves) and blend them until smooth.
⏱️ 10 min - 6
In the same pot used for the chicken, fry the prepared curry paste in the rendered chicken juices until fragrant.
⏱️ 5 min - 7
Add half of the coconut milk to the pot with the paste and cook, stirring occasionally, until it splits and turns glossy.
⏱️ 5 min - 8
Pour in the chicken stock and the remaining coconut milk. Simmer for 5 minutes.
⏱️ 5 min - 9
Return the reserved chicken thighs to the pot and simmer gently until cooked through, about 15–20 minutes.
⏱️ 20 min - 10
Season the broth with fish sauce and palm sugar (or coconut sugar), adjusting to taste. Ensure the paste and coconut milk have simmered long enough to avoid a raw flavor. If unsure, add a splash of water, cover, and cook a little longer. Always taste before serving.
⏱️ 5 min - 11
While the broth simmers, cook the fresh egg noodles according to package instructions. Drain them well.
⏱️ 5 min - 12
If desired, deep-fry a handful of fresh egg noodles until crispy for topping. Also, crisp the chicken skin in the oven from Step 4.
⏱️ 5 min - 13
To serve, place the boiled noodles in individual bowls. Ladle the curry broth and chicken over the noodles.
⏱️ 2 min - 14
Garnish each bowl with crispy chicken skin, fried noodles, chopped pickled mustard greens (if using), thinly sliced red onion, fresh coriander, spring onion, lime wedges, and a drizzle of chili oil.
⏱️ 3 min