Chicken Khao Soi (Northern Thai Coconut Curry Noodle Soup)
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Per serving
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- 1
Make the curry paste
Roughly chop 2 of the shallots, the garlic, and the peeled ginger. Add them to a food processor along with the bird's eye chilies, 1/4 cup of the cilantro (stems and leaves), the zest of 1 lime, the turmeric, coriander, curry powder, and shrimp paste. Pulse until you get a smooth paste.
- 2
Brown the chicken
Slice the chicken thighs into bite-size pieces. Heat the vegetable oil in a large pot over medium-high heat until hot, then stir-fry the chicken until lightly browned and about 80% cooked through. Remove and set aside — it will finish cooking in the broth.
- 3
Fry the paste
To the fat left in the pot, add the fresh curry paste. Fry for 3 to 5 minutes, stirring, until deeply fragrant and the raw edge has cooked off.
- 4
Build the broth
Stir in the Thai red curry paste, chicken stock, and brown sugar. Bring to a boil, then reduce the heat to low. Once the broth is at a gentle simmer, add the coconut milk and fish sauce. From here, keep it below a hard boil so the coconut milk doesn't split. Return the chicken to the pot and simmer until cooked through.
- 5
Cook the noodles
Cook the fresh egg noodles according to the package instructions. If you want the signature crispy topping, fry a small handful of the uncooked noodles in 350°F oil until golden and crunchy, then drain.
- 6
Assemble the bowls
Divide the boiled noodles among 4 bowls. Ladle over the chicken and broth. Thinly slice the remaining shallot and garnish each bowl with sliced shallot, lime wedges, chopped cilantro, pickled mustard greens, a spoonful of Thai chili paste, and the crispy fried noodles.
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Chicken Khao Soi (Northern Thai Coconut Curry Noodle Soup)
Created by: SpiceRouteCooks
Ingredients
- 2 Thai bird's eye chilies
- 3 shallots
- 6 garlic
- 1 ginger
- 1/2 cup cilantro
- 2 lime
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp curry powder
- 2 tbsp shrimp paste
- 2 tbsp vegetable oil
- 1 lb boneless skinless chicken thighs
- 2 tbsp Thai red curry paste
- 4 cup chicken stock
- 2 tsp brown sugar
- 14 oz coconut milk
- 3 tbsp fish sauce
- 1 lb fresh Chinese egg noodles
- pickled mustard greens
- Thai chili paste
Instructions
- Make the curry pasteRoughly chop 2 of the shallots, the garlic, and the peeled ginger. Add them to a food processor along with the bird's eye chilies, 1/4 cup of the cilantro (stems and leaves), the zest of 1 lime, the turmeric, coriander, curry powder, and shrimp paste. Pulse until you get a smooth paste.
- Brown the chickenSlice the chicken thighs into bite-size pieces. Heat the vegetable oil in a large pot over medium-high heat until hot, then stir-fry the chicken until lightly browned and about 80% cooked through. Remove and set aside — it will finish cooking in the broth.
- Fry the pasteTo the fat left in the pot, add the fresh curry paste. Fry for 3 to 5 minutes, stirring, until deeply fragrant and the raw edge has cooked off.
- Build the brothStir in the Thai red curry paste, chicken stock, and brown sugar. Bring to a boil, then reduce the heat to low. Once the broth is at a gentle simmer, add the coconut milk and fish sauce. From here, keep it below a hard boil so the coconut milk doesn't split. Return the chicken to the pot and simmer until cooked through.
- Cook the noodlesCook the fresh egg noodles according to the package instructions. If you want the signature crispy topping, fry a small handful of the uncooked noodles in 350°F oil until golden and crunchy, then drain.
- Assemble the bowlsDivide the boiled noodles among 4 bowls. Ladle over the chicken and broth. Thinly slice the remaining shallot and garnish each bowl with sliced shallot, lime wedges, chopped cilantro, pickled mustard greens, a spoonful of Thai chili paste, and the crispy fried noodles.