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Khao Soi

Northern Thai coconut curry noodle soup topped with crispy fried noodles, pickled mustard greens, shallots, and a squeeze of lime. Creamy, spicy, crunchy, and tangy in every bite.

DinnerThaiMedium

15 min

Prep

30 min

Cook

45 min

Total

Servings

Medium

Difficulty

Instructions

Reserve a small handful of dry egg noodles. Fry them in hot oil until crispy and golden, about 30 seconds. Drain on paper towels. Cook the rest of the noodles per package instructions.

Skim the thick cream off the top of the coconut milk. Cook it in a pot over medium-high heat until it splits and the oil separates, about 3 minutes. Add curry paste and curry powder, fry for 1 minute.

Tip: Frying the curry paste in the coconut cream before adding liquid is the Thai technique that builds deep, layered flavor.

Add the remaining coconut milk, broth, fish sauce, and sugar. Add the chicken thighs. Simmer for 25 minutes until the chicken is cooked through and tender.

Remove the chicken, shred the meat, and return it to the broth. Divide cooked noodles between bowls, ladle the curry over top, and garnish with crispy noodles, shallots, pickled greens, cilantro, and a lime wedge.

Nutrition per Serving

480kcal

Calories

30g

Protein

40g

Carbs

22g

Fat

Fiber

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Khao Soi

Ingredients

For frying noodles

Garnishes

Instructions

Nutrition per Serving

Tags

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