Authentic Northern Thai Khao Soi
A rich, fragrant coconut curry noodle soup from Chiang Mai, characterized by its blend of boiled and crispy egg noodles.
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Ingredients
- 4 tablespoons Khao Soi curry paste
- 1 1/2 lbs Chicken thighs, bone-in
- 3 cups Coconut milk, full fat
- 2 cups Chicken stock
- 1 lb Fresh egg noodles
- 2 tablespoons Palm sugar
- 3 tablespoons Fish sauce
- 1 teaspoon Dark soy sauce
- 1/2 cup Vegetable oil
- 1/2 cup Pickled mustard greens, sliced
- 4 units Shallots, thinly sliced
- 4 units Lime wedges
Instructions
- 1
Heat 1/2 cup of coconut milk in a large pot over medium heat until it starts to bubble and the oil begins to separate.
- 2
Add the Khao Soi curry paste to the coconut milk and fry for 3-5 minutes until fragrant and the oil turns red.
- 3
Add the chicken thighs and stir to coat in the paste, then pour in the remaining coconut milk and chicken stock.
- 4
Stir in the palm sugar, fish sauce, and dark soy sauce; simmer on low heat for 30 minutes until chicken is tender.
- 5
While the soup simmers, heat vegetable oil in a small pan and deep-fry a handful of the egg noodles until golden and crispy; set aside.
- 6
Boil the remaining egg noodles in a separate pot of water until tender, then drain and divide into four bowls.
- 7
Ladle the chicken and curry broth over the boiled noodles in each bowl.
- 8
Top with the crispy fried noodles and serve immediately with pickled mustard greens, sliced shallots, and lime wedges on the side.
Nutrition per Serving
680
Calories
32g
Protein
54g
Carbs
38g
Fat
4g
Fiber
12g
Sugar
1450mg
Sodium
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