Khao Soi
Savor the rich flavors of Khao Soi: creamy coconut, spice, and tender chicken in a delightful noodle bowl.
Ingredients
- 800 g chicken thighs or upper thighs
- 400 g egg noodles
- 800 ml coconut milk
- 4 tbsp red curry paste
- 2 shallots, finely sliced
- 3 garlic cloves, finely chopped
- 2 tbsp fish sauce
- 2 tbsp palm sugar or cane sugar
- 2 dl pickled mustard greens, chopped
- 2 limes, cut into wedges
- 2 tbsp chili oil or dried chili
- 1 l water
How to make it
- Skim the thick coconut cream from the coconut milk into a wide pot and set the thinner liquid aside. Heat the cream over medium heat, then stir in the red curry paste, shallots and garlic and cook for 2 minutes until fragrant and glossy.
- Add the chicken thighs, turn them in the curry paste, then pour in the water and the reserved coconut milk. Stir in the fish sauce and sugar, bring to a lively simmer, and cook gently for 25 to 30 minutes until the chicken is tender and the broth is rich.
- Lift out the chicken and let it rest for 5 minutes. Pull the meat into large bite-sized pieces, discarding bones if needed, and return it to the broth.
- Meanwhile, cook the egg noodles in plenty of boiling water until just tender, then drain well. Fry or quickly toss a small handful of the noodles in a dry pan until crisp and golden for the topping, if you want the traditional contrast.
- Taste the broth and adjust with a little more fish sauce or sugar if needed. Stir the chopped pickled mustard greens into the soup so they stay bright and slightly crunchy.
- Divide the soft egg noodles between bowls, ladle the chicken curry broth over them, and top with the crisp noodles. Finish with a spoonful of chili oil or dried chili and a lime wedge on the side.
