Khao Soi
A rich Northern Thai coconut curry noodle soup with crisp-skinned bone-in chicken, red and yellow curry pastes, and crispy egg noodle toppings.
Ingredients
For the Coconut Curry Soup
- 2 tbsp vegetable oil
- 800 g chicken bone-in, skin-on cutlets or drumsticks/thighs
- 1 tbsp ginger garlic paste
- 1 shallot chopped
- 1 ½ tbsp Thai red curry paste add up to 2 tbsp if you prefer extra heat!
- 1 ½ tbsp Thai yellow curry paste
- 950 ml coconut milk divided
- 900 ml chicken stock
- 1 tbsp palm sugar or dark brown sugar
- 1 stem lemongrass outer layer peeled, cut into pieces and smashed
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tbsp fish sauce
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tbsp tamarind paste
- 200 g egg noodles divided: most for boiling, a small portion for frying
For the Garnishes & Serving
- Crispy fried egg noodles a handful of raw egg noodles fried until golden
- Fresh cilantro & green onion mix chopped
- Sliced shallots
- Lime wedges
Instructions
- Heat 2 tbsp oil in a large pot over medium-high heat. Add chicken skin-side down and cook until golden brown and crisp (5-7 minutes). Remove and set aside.
- In the same pot, sauté chopped shallot and ginger garlic paste for 1-2 minutes until fragrant.
- Add red curry paste, yellow curry paste, and a small splash (~1/4 cup) of coconut milk. Cook on low heat until the oil separates from the curry paste.
- Add remaining coconut milk, chicken stock, and return chicken to the pot.
- Add palm sugar, smashed lemongrass, cumin, turmeric, fish sauce, soy sauce, oyster sauce, and tamarind paste. Stir well.
- Bring to a boil, reduce heat, cover, and simmer for 40-50 minutes until chicken is tender.
- Meanwhile, fry a small handful of egg noodles in hot oil for 1-2 minutes until crispy; boil remaining egg noodles and chop garnishes.
- Divide boiled egg noodles into bowls, ladle hot soup and chicken over top, and finish with crispy noodles, herbs, shallots, and fresh lime wedges.