Khao Soi (Northern Thai Coconut Curry Noodle Soup)

A soul-warming Northern Thai classic from Chiang Mai, Khao Soi layers silky egg noodles in a deeply aromatic coconut-curry broth with tender braised chicken. Crowned with crispy fried noodles and served with pickled mustard greens, shallots, and a squeeze of lime, it's a symphony of textures and bold, complex flavors.

Ingredients

• 800 g bone-in, skin-on chicken thighs
• 400 g fresh or dried egg noodles
• 800 ml full-fat coconut milk
• 500 ml chicken stock
• 3 tbsp vegetable oil
• 3 tbsp fish sauce
• 2 tbsp palm sugar or light brown sugar
• 1 tbsp soy sauce
• 1 tsp turmeric powder
• 6 pcs dried red chilies
• 4 pcs shallots
• 6 clove garlic cloves
• 30 g fresh ginger
• 2 pcs lemongrass stalks
• 1 tsp coriander seeds
• 0.5 tsp cumin seeds
• 0.5 tsp ground turmeric
• 1 tsp shrimp paste (kapi)
• vegetable oil for deep-frying
• 80 g pickled mustard greens (pak dong)
• 3 pcs shallots
• 2 pcs limes
• 1 bunch fresh cilantro
• to taste roasted chili oil (nam phrik phao)

Instructions

1. Make the curry paste: Place the soaked dried chilies, shallots, garlic, ginger, lemongrass, toasted coriander seeds, toasted cumin seeds, ground turmeric, and shrimp paste in a blender or food processor. Add 2–3 tablespoons of water and blitz to a smooth, thick paste, scraping down the sides as needed. Alternatively, pound everything together in a large mortar and pestle for a more traditional, rustic texture. Set aside.
2. Fry the crispy noodle topping: Heat vegetable oil in a small saucepan or wok over medium-high heat to about 180 °C. Separate 100 g of the raw egg noodles into small loose nests and fry in batches for 30–45 seconds, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Set aside — these will be your crunchy topping.
3. Bloom the curry paste in coconut milk: In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium heat. Add the curry paste and fry, stirring constantly, for 3–4 minutes until very fragrant and the oil begins to separate around the edges of the paste.
4. Add 200 ml of the coconut milk (about one-quarter of the total) to the pot with the fried paste. Stir vigorously and cook for 3–4 minutes, allowing the coconut milk to reduce and the paste to caramelize slightly — this step builds deep flavor in the broth. Add the turmeric powder and stir to combine.
5. Braise the chicken: Add the chicken thighs skin-side down to the pot. Sear for 2–3 minutes until lightly golden. Pour in the remaining 600 ml of coconut milk and all of the chicken stock. Stir in the fish sauce, palm sugar, and soy sauce. Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook for 30–35 minutes, turning the chicken once halfway through, until the chicken is fully cooked and tender and the broth has deepened in color and flavor.
6. Shred the chicken: Carefully remove the chicken thighs from the broth. When cool enough to handle, discard the skin and bones and shred or slice the meat into large pieces. Return the chicken to the pot. Taste the broth and adjust seasoning — add more fish sauce for saltiness, palm sugar for sweetness, or a splash of lime juice for brightness.
7. Cook the noodles: Bring a large pot of water to a boil. Cook the remaining 300 g of egg noodles according to package instructions (usually 3–4 minutes for fresh, 5–6 minutes for dried). Drain well and divide among 4 deep serving bowls.
8. Assemble and serve: Ladle the hot coconut curry broth generously over the noodles in each bowl. Top with shredded chicken. Pile a generous handful of crispy fried noodles on top of each bowl. Serve immediately alongside small dishes of pickled mustard greens, sliced shallots, lime wedges, fresh cilantro, and roasted chili oil, letting each diner customize their bowl at the table.