Thai
Khao Soi
A Northern Thai curry noodle bowl with tender chicken, rich coconut broth, springy egg noodles, and a crisp noodle crown.
4 servings · 60 minutes prep · 80 minutes cook
Ingredients
Curry Paste
- 10 dried Thai chiles, stemmed; use about 6 mild long red chiles or guajillos for body plus 4 small hot Thai chiles for heat, stemmed; use mostly mild long red chiles or guajillos, plus 4 small hot Thai chiles for heat
- 1 tsp kosher salt
- 2 tbsp thinly sliced lemongrass
- 1 tbsp chopped galangal
- 1 tbsp chopped cilantro roots
- 1/3 cup sliced Thai shallots
- 2 tbsp sliced garlic
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp toasted coriander seeds
- 1/2 tsp black cardamom seeds
- 1 tsp toasted shrimp paste
Soup
- 2 lb bone-in chicken thighs or drumsticks
- 2 cups coconut cream
- 3 cups coconut milk
- 2 cups chicken stock
- 1 tbsp Thai fish sauce
- 2 tsp dark soy sauce
- 2 tsp palm sugar
- 1 lb fresh Chinese-style egg noodles, divided
- 3 cups avocado oil, for frying
- 1/2 cup pickled mustard greens, chopped
- 1/3 cup sliced shallots
- 1/4 cup cilantro leaves
Directions
Pound the Curry Paste
- Soak the dried Thai chiles in hot water until pliable, about 20 minutes, then drain well.
- Pound the drained chiles with the kosher salt until broken down. Pound in the lemongrass, galangal, cilantro roots, Thai shallots, garlic, turmeric, curry powder, coriander seed, black cardamom seeds, and shrimp paste until very fine.
Build and Simmer the Curry
- Simmer the coconut cream in a Dutch oven until glossy and beginning to split, 8-10 minutes. Fry the curry paste in the split cream until darker, thick, and fragrant, 5-6 minutes.
- Add the bone-in chicken thighs and drumsticks, coconut milk, low-sodium chicken stock, Thai fish sauce, dark soy sauce, and palm sugar. Simmer gently until the chicken is tender and reaches at least {{temperature:175°F}} at the thickest part, 45-50 minutes.
Prepare the Two Noodle Textures
- Heat the avocado oil to 350°F. Fry 4 ounces of the fresh egg noodles in small nests until crisp, 45-75 seconds, then drain.
- Boil the remaining fresh egg noodles until tender but springy, 45-90 seconds, then divide among bowls.
Assemble and Serve
- Top each bowl with chicken, curry broth, the crisp noodles, pickled mustard greens, Thai shallots, and cilantro.
