Khao Soi (Thai Curry Noodle Soup)
Khao soi is a northern Thai soup filled with bouncy egg noodles drowned in a rich, hearty coconut curry broth.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 35 red dried chilies, seeds removed
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp whole white peppercorn
- 2 pods black cardamom (seeds only)
- 6 tbsp shallots, chopped
- 8 cloves garlic, smashed
- 2 tbsp galangal, peeled and chopped
- 2 tbsp lemongrass (bottom part only), chopped
- 2 tbsp cilantro stems, chopped
- 2 tbsp fresh turmeric, minced
- 2 tsp makrut/kaffir lime leaves, de-stemmed and chopped
- 2 tsp shrimp paste (Thai, Filipino, or Malaysian shrimp paste can work)
- 1/2 tsp kosher salt
- 1 tbsp oil
- *3 tbsp khao soi paste (homemade, storebought, or red curry paste -see notes)
- 1 lb chicken drums/thighs
- 1 2/3 cup coconut milk
- 1 1/3 cup chicken stock
- 1 tbsp soy sauce (change to 1 tsp if using store bought curry paste)
- 1 tbsp fish sauce (change to 1 tsp if using store bought curry paste)
- 1 tbsp palm sugar (can be substituted with brown sugar)
- 2 servings fresh egg noodles/wonton noodles, boiled and drained
- 1 serving fresh egg noodles/wonton noodles, for frying
- Cilantro, chopped
- Green onions, julienned
- Lime, cut into wedges
- Shallots, chopped
- Pickled mustard greens, chopped
- Chili crisps
Instructions
- 1
Soak the dried red chilies in warm water for at least 30 minutes to soften (you can soak these while preparing the rest of your ingredients).
- 2
In a pan over medium heat, toast the coriander seeds, cumin seeds, white peppercorns, and black cardamom seeds until lightly toasted and fragrant, about 3 minutes.Transfer the toasted spices into a mortar and pestle or spice grinder and grind into a fine powder. Set aside.
- 3
Lightly oil your pan. Over medium-high heat, add the shallots, garlic, galangal, lemongrass, cilantro stems, turmeric, and makrut/lime leaves. Evenly spread the aromatics over the pan and allow to lightly char on all sides (we’re not really sautéing or cooking the aromatics here, just simply browning them to achieve a deeper flavor).Be careful not to burn the aromatics or your paste will become bitter. Once deeply browned, remove the aromatics from the heat and set aside.
- 4
Into your food processor, add in the soaked chilies (without the water), ground spices, aromatics, shrimp paste, and kosher salt. Process/blend the ingredients until you achieve a fine paste consistency.
- 5
Cut the egg noodles to about 5 inches in length.
- 6
Heat your frying oil to 350 F, then briefly fry a small handful of the egg noodles until golden and crispy (be sure to flip the noodles for even browning).
- 7
Drain the noodles and let cool on a wire rack. Set aside for later.
- 8
In a pot, heat 1 tablespoon of oil and saute the Khao Soi paste over medium heat for about 30 seconds.
- 9
Add the chicken and stir to coat in the paste. Pour in the coconut milk, chicken stock, soy sauce, fish sauce, and palm sugar.
- 10
Bring to a boil, then let simmer with a lid for 35-40 minutes until the chicken is cooked all the way through and fork-tender.
- 11
Taste the broth and adjust accordingly. Add more water or coconut milk if necessary to reach desired consistency, and/or season with more fish sauce and sugar to reach desired taste.
- 12
Ladle the broth over your boiled and drained egg noodles. Top with cilantro, green onions, and the fried egg noodles. Serve immediately along with the condiments (lime, shallots, pickled mustard greens, and chili crisps) on the side. Enjoy!