Khao Soi
Northern Thailand's jewel — a rich, golden coconut milk curry soup with silky braised chicken, flat egg noodles both inside and fried crispy on top, garnished with pickled mustard greens, shallots and lime. A signature of Chiang Mai.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Blend all paste ingredients into a smooth, fragrant paste using a mortar and pestle or blender.
About 5 min
Heat the thick coconut cream (from the top of the can) in a wok over medium-high heat until it bubbles and "cracks" (the oil separates). Add the paste; fry 3–4 minutes until fragrant and the raw smell is gone.
About 11 min
Add chicken pieces; toss to coat in the paste. Add remaining coconut milk and chicken stock. Bring to a simmer.
About 11 min
Cover and simmer 30 minutes until the chicken is completely tender. Season with fish sauce and palm sugar — the soup should be rich, slightly sweet and balanced.
About 11 min
Deep-fry a handful of uncooked noodles in hot oil until crispy and golden (30 seconds). Drain. Boil remaining noodles per package directions.
About 11 min
Divide cooked noodles into 4 large bowls. Ladle the curry broth and chicken over. Top with crispy noodles, pickled mustard greens, sliced shallots, chilli oil and a lime wedge.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 38 g
- Carbs
- 64 g
- Fat
- 32 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 1100 mg
Contains: gluten, dairy, eggs, fish, shellfish
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Recipe by Boon Tools.