Northern Thai Khao Soi
Northern Thai Khao Soi is a beloved curry noodle soup that brings together creamy, spicy, and tangy flavours in every bite. Originating from Northern Thailand,...
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 dried red chilies soaked and deseeded
- 1 tablespoon turmeric powder
- 1 tablespoon ginger chopped
- 1 tablespoon garlic chopped
- 1 tablespoon lemongrass chopped
- 1 tablespoon coriander seeds toasted
- 1 tablespoon cummin seeds toasted
- 1 small shallot chopped
- 500 gram chicken drumsticks or breast / thigh pieces
- 1 tablespoon oil
- 400 ml coconut milk
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 200 gram egg noodles
- lime wedges
- coriander leaves
- red onion
- fried shallots
- Crispy fried noodles
Instructions
- 1
Blend all curry paste ingredients into a smooth paste using a mortar and pestle or a blender, adding a splash of water if necessary.
- 2
Heat oil in a large pot over medium heat. Add the curry paste and cook until fragrant, about 3-5 minutes.
- 3
Add the chicken and sear for a few minutes on each side, coating it in the curry paste.
- 4
Pour in the coconut milk and chicken broth, bringing it to a simmer.
- 5
Stir in fish sauce, soy sauce, and sugar. Let the chicken cook in the curry for about 20–25 minutes, or until tender.
- 6
Cook the noodles according to package instructions, then drain and set aside.
- 7
For crispy noodles, heat oil in a pan and fry the dried noodles until golden and crispy. Drain on paper towels.
- 8
Divide the cooked noodles among serving bowls, then ladle the curry soup and chicken over the noodles.
- 9
Optionally garnish each bowl with crispy fried noodles, fried shallots, lime wedges, pickled mustard greens, red onions, and fresh coriander.