Khao Soi Northern Thai Curry Noodles
A fragrant, creamy coconut curry noodle soup from Northern Thailand topped with crispy fried noodles.
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Ingredients
- 4 tablespoons Khao Soi curry paste
- 2 cans (14oz each) Coconut milk
- 1 1/2 lbs Chicken thighs, bone-in skinless
- 2 cups Chicken broth
- 1 lb Fresh egg noodles
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 1/2 teaspoon Turmeric powder
- 1/2 cup Vegetable oil
- 1/2 cup Shallots, sliced(optional)
- 1/4 cup Pickled mustard greens(optional)
- 4 pieces Lime wedges
Instructions
- 1
Heat 1/2 cup oil in a small pan and fry a handful of the egg noodles until golden and crispy; set aside for garnish.
- 2
In a large pot, heat 1/2 cup of the coconut milk over medium-high heat until it begins to bubble and separate.
- 3
Add the curry paste and turmeric to the coconut milk, stirring constantly for 3 minutes until fragrant.
- 4
Add the chicken thighs and stir to coat in the paste, then pour in the remaining coconut milk and chicken broth.
- 5
Bring to a simmer, then reduce heat and cook for 25-30 minutes until the chicken is tender and cooked through.
- 6
Stir in the fish sauce and palm sugar, adjusting to taste for a balance of salty, sweet, and spicy.
- 7
Boil the remaining fresh egg noodles in a separate pot according to package directions, then drain.
- 8
Divide cooked noodles into bowls, ladle the curry and chicken over them, and top with crispy noodles, shallots, and pickled greens.
Nutrition per Serving
645
Calories
32g
Protein
48g
Carbs
38g
Fat
4g
Fiber
9g
Sugar
1150mg
Sodium
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