Khao Soi
Northern Thai coconut curry noodle soup with chicken or beef, crispy noodles on top, and pickled vegetables. A must-try specialty.
13 ingredients
9 steps
Ingredients
- 14 chicken drumsticks or bone-in thighs
- 2400ml coconut milk
- 32 cups chicken stock
- 43 tbsp Khao Soi curry paste or red curry paste with extra turmeric
- 52 tbsp fish sauce
- 61 tbsp palm sugar
- 7200g fresh egg noodles
- 8Oil for deep-frying
- 9Pickled mustard greens
- 102 shallots, thinly sliced
- 11Lime wedges
- 12Dried chilli flakes
- 13Crispy fried shallots
Instructions
- 1Deep-fry a portion of egg noodles until crispy golden — set aside for topping.
- 2In a large pot, heat coconut cream until it splits, add Khao Soi paste and fry until fragrant.
- 3Add chicken pieces and coat with paste.
- 4Pour in remaining coconut milk and stock.
- 5Add fish sauce and palm sugar.
- 6Simmer 30-40 minutes until chicken is tender.
- 7Cook remaining fresh noodles separately in boiling water, drain.
- 8Divide noodles into bowls, ladle curry broth and chicken on top.
- 9Garnish with crispy noodles, pickled mustard greens, sliced shallots, lime wedge, and chilli flakes.