Khao Soi: Northern Thai Coconut Curry Noodle Soup
The soul of this dish lives in the contrast between the tender noodles submerged in the broth and the brittle crunch of the garnish. It requires a heavy hand with the aromatics and a slow simmer to let the coconut milk break properly.
Mind the curry paste temperature.
If you don't fry the curry paste in the coconut cream until it splits, the oil won't coat the noodles correctly and the flavor will remain one-dimensional.
- heavy-bottomed pot or dutch oven
- small frying pan for noodles
- spider strainer
- mortar and pestle
What goes in.
- 3 tbspred curry paste
- 2 tbspturmeric powder
- 1 can (13.5 oz)full-fat coconut milk
- 2 cupschicken stock
- 1 lbchicken thighs, cut into bite-sized pieces
- 1 lbfresh yellow egg noodles
- 1/2 cuppickled mustard greens, chopped
- 3shallots, sliced thin
- 2limes, cut into wedges
- 2 tbspfish sauce
Frying the Curry Paste
Sauté the curry paste in the thickest part of the coconut cream until oil beads appear on the surface. This 'breaking' process releases the essential oils in the spices, preventing a raw, chalky taste.
The method.
Fry the garnish
Heat an inch of oil in a small pan. Fry a handful of egg noodles until they turn a deep golden brown. Drain on paper towels and set aside.
Bloom the paste
In your heavy pot, add half a cup of coconut milk and the curry paste. Cook over medium heat, stirring constantly, until the oil separates from the coconut milk.
Simmer the broth
Add the chicken and cook until opaque. Pour in the remaining coconut milk and chicken stock. Add turmeric and fish sauce. Bring to a low simmer for 20 minutes.
Cook the base noodles
Boil the remaining noodles in a separate pot of water according to package instructions. Drain well and divide into serving bowls.
Assemble
Ladle the hot chicken broth over the boiled noodles. Top each bowl with a generous cluster of the crispy fried noodles, a spoonful of pickled greens, and shallots.
Other turns to take.
Beef Khao Soi
Substitute chicken thighs for beef brisket. Braise the brisket in the broth for two hours until tender before adding the final coconut milk.
Vegetarian
Use fried tofu cubes instead of meat and swap fish sauce for light soy sauce or salt.
When it doesn't go to plan.
Always use fresh egg noodles from an Asian grocer; dry pasta lacks the necessary chew.
Don't skip the pickled mustard greens; their acidity is essential to balance the coconut fat.
If the broth feels too thin, crush a few boiled noodles into the pot to add starch.
The ones that keep coming up.
Can I make the curry paste from scratch?
Yes, blending lemongrass, galangal, cilantro roots, garlic, shallots, and dried chilies will provide a much sharper, fresher flavor than store-bought paste.
How do I store leftovers?
Keep the broth and noodles in separate containers. If combined, the noodles will soak up the broth and become mushy within hours.
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