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A bowl of spicy noodle soup topped with herbs, leafy greens, and a dollop of chili paste, with visible curly noodles and a rich, reddish broth.

Authentic Khao Soi with Coconut Curry, Chicken, and Crispy Noodles

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A traditional Northern Thai Khao Soi for two, made with a hand-pounded curry paste, coconut milk, chicken thighs, and crispy egg noodles using ingredients found at any LA Asian market.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 2 servings
Course: Dinner, Soups & Noodles
Cuisine: Southeast Asian, Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 4 dried Thai chilies
  • 1 inch fresh turmeric
  • 1 inch ginger
  • 1 inch galangal
  • 1 shallot
  • 3 garlic cloves
  • 1 lemongrass stalk
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon yellow curry powder
  • 1 tablespoon neutral oil
  • 1 lb chicken thighs bone-in skin-on
  • ½ can coconut milk
  • 2 cups chicken stock
  • 1 tablespoon palm sugar
  • 1-2 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • ½ lb fresh egg noodles
  • ¼ cup pickled mustard greens
  • 1 Fresno chili
  • ½ lime
  • ¼ cup cilantro
  • 1 green onion
  • ½ cup crispy fried noodles

Equipment

  • Mortar and pestle
  • medium pot or Dutch oven
  • small saucepan (for frying noodles)
  • Fine Mesh Strainer
  • Chefs knife
  • Tongs

Method
 

  1. Toast coriander and cumin seeds in a dry skillet until fragrant.
  2. Pound toasted seeds in a mortar until fine.
  3. Add lemongrass and pound until broken down.
  4. Add chilies and pound to a coarse paste.
  5. Add turmeric, ginger, galangal, garlic, and shallot; continue pounding until smooth and cohesive.
  6. Add curry powder and neutral oil and work it into a thick, deep golden paste.
  7. Heat the curry paste in a Dutch oven over medium until aromatic and the oil begins to separate.
  8. Add chicken thighs skin-side down and turn to coat fully in the paste.
  9. Remove the chicken thighs to a plate. Add coconut milk and chicken stock, whisking to dissolve the paste.
  10. Stir in palm sugar, fish sauce, and soy sauce. Then, return the chicken thighs to the dutch oven
  11. Bring to a gentle simmer and cook 25–30 minutes until the chicken is tender. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
  12. Remove chicken, discard skin if preferred, shred the meat, and return it to the broth.
  13. Taste and adjust seasoning with fish sauce or sugar.
  14. Boil fresh egg noodles until just tender; drain well.
  15. Fry a small handful of noodles in hot oil (350°F) until crisp and golden; drain on paper towels. You'll know they're ready when they're light amber and the bubbling quiets.
To Plate
  1. Divide warm egg noodles between bowls.
  2. Ladle the hot curry broth and shredded chicken over top.
  3. Finish with crispy noodles, pickled mustard greens, Fresno chili, cilantro, and green onion.
  4. Serve with lime.

Notes

Storage: the curry broth keeps covered in the fridge for up to 3 days, or freeze for up to 2 months. Store the noodles and crispy toppings separately and reheat the broth gently on the stove before assembling.

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