Northern Thai Coconut Curry Noodles
Khao soi is a coconut curry noodle soup from northern Thailand's Chiang Mai region. Red curry paste is fried in coconut cream until fragrant, then combined with more coconut milk and chicken stock to form a thick, spiced broth. Bone-in chicken thighs simmer in this liquid for about 20 minutes until the meat turns fork-tender. Egg noodles are boiled separately and placed in the bowl, but what sets the dish apart is a handful of the same noodles deep-fried until crisp and scattered on top - the crunch against the soft, soupy noodles below creates a sharp textural contrast. Shallots, cilantro, and a squeeze of lime cut through the richness, while fish sauce and a touch of sugar fine-tune the balance between salty, sweet, and sour.
Adjust Servings
Instructions
- 1
Fry 30g of egg noodles in oil until crispy for topping.
- 2
Heat some coconut milk in a pan, fry curry paste until fragrant.
- 3
Add chicken, sear briefly, then pour in remaining coconut milk and chicken stock.
- 4
Season with fish sauce and sugar, simmer on low for 20 minutes.
- 5
Place boiled noodles in a bowl, top with curry broth and chicken, then garnish with crispy noodles, shallots, cilantro, and lime.
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Nutrition (per serving)
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