Khao Soi

Name: Khao Soi
Prep time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 4 tbsp Northern Thai khao soi curry paste (or 3 tbsp red curry paste + 1 tsp curry powder + 1 tsp ground turmeric); 500 g bone-in chicken thighs or chicken legs cut into pieces; 800 ml full-fat coconut milk; 200 ml coconut cream; 500 ml chicken stock; 2 tbsp Thai fish sauce; 1 tbsp palm sugar; 400 g fresh egg noodles (or 300 g dried); Neutral oil for deep-frying a handful of noodles; Juice of 2 limes, added at the table; Garnishes: sliced shallots, pickled mustard greens, fresh coriander, lime wedges, chilli oil

Northern Thai noodle soup: chicken in coconut curry, crowned with deep-fried crispy noodles.

Total time55m

Active time20m

Servings4

DifficultyMedium

Cost$

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🌶️

Northern Thai paste

Built on dry spices — earthier than central-Thai curries

🥥

Cream first, milk after

Crack the oil out of the cream before frying the paste

🍜

Two noodles, one bowl

Soft below, deep-fried golden crown on top

🧅

Built at the table

Shallot, pickled mustard, lime and chilli oil — diner's choice

Ingredients 4 servings

4 tbsp Northern Thai khao soi curry paste (or 3 tbsp red curry paste + 1 tsp curry powder + 1 tsp ground turmeric)
500 g bone-in chicken thighs or chicken legs cut into pieces
800 ml full-fat coconut milk
200 ml coconut cream
500 ml chicken stock
2 tbsp Thai fish sauce
1 tbsp palm sugar
400 g fresh egg noodles (or 300 g dried)
Neutral oil for deep-frying a handful of noodles
Juice of 2 limes, added at the table
Garnishes: sliced shallots, pickled mustard greens, fresh coriander, lime wedges, chilli oil

How to make it

1Heat the coconut cream in a heavy pot over medium heat for 4–5 minutes until the oil cracks out and the cream looks slick, then stir in the khao soi paste and fry for 2–3 minutes until it darkens and smells deeply toasted — heavier and earthier than central-Thai curries because the paste leans on dry spices.
2Add the chicken pieces and turn them in the paste until coated, pour in the coconut milk and stock, bring to a gentle simmer and cook with the lid ajar for 30–35 minutes until the chicken is meltingly tender and the broth has reduced a little; season with fish sauce and palm sugar towards the end so the broth is rich, gently sweet and faintly sour from the curry paste itself.
3While the curry simmers, take a small handful of the fresh egg noodles, shake off any excess water, and deep-fry in 180°C oil for 30–45 seconds until puffed and golden — the crispy crown for every bowl — then drain on paper.
4Boil the remaining noodles in plain water until just tender, drain quickly and divide between deep bowls, ladle over the hot curry with at least one piece of chicken per portion, and top with the fried noodles.
5Pass the garnishes round the table — sliced shallots, pickled mustard greens, coriander, a lime wedge to squeeze in last, and a spoon of chilli oil — the dish lives on contrast (silky soup, soft noodles below, crisp on top, raw shallot bite, pickle tang, lime brightness) and each bowl is built at the table.