A rich, aromatic Northern Thai curry noodle soup from Chiang Mai. Khao Soi features tender chicken simmered in a coconut curry broth, served over fresh egg noodles and topped with crispy fried noodles, pickled mustard greens, shallots, and a squeeze of lime. The curry paste combines dried chilies, shallots, garlic, ginger, and shrimp paste for deep, complex flavor.
0 of 20 ingredients checked
20 items
Make the curry paste: Soak dried chilies in hot water for 20 minutes until softened. Drain and add to a blender or mortar with shallots, garlic, ginger, lemongrass, , turmeric, shrimp paste, and curry powder. Blend to a smooth paste, adding a splash of water if needed.
Fry the crispy noodle topping: Heat 1 inch of oil in a wok to 375°F. Take a small handful of egg noodles (about 2 oz) and fry until golden and crispy, about 30 seconds. Drain on paper towels and set aside.
Cook the curry base: Heat 3 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the curry paste and fry, stirring constantly, until very fragrant and the oil separates, about 3-4 minutes.
Add one can of coconut milk and stir to combine with the paste. Let it and slightly until the oil begins to separate and float on top, about 5 minutes. This step develops deep flavor.
Add the chicken pieces and stir to coat in the curry. Cook for 2 minutes, then add the remaining coconut milk, chicken stock, fish sauce, and palm sugar. Bring to a boil, then heat and until chicken is cooked through and tender, about 15-20 minutes.
While the curry , cook the egg noodles according to package directions. Drain and divide among four large bowls.
Taste the curry and adjust seasoning with more fish sauce for salt, palm sugar for sweetness, or lime juice for brightness. The balance should be rich, slightly sweet, and savory.
Ladle the curry and chicken over the noodles. Top each bowl with crispy fried noodles, sliced shallots, pickled mustard greens, and fresh cilantro. Serve with lime wedges and chili oil on the side.
