Description
Transport your tastebuds to Northern Thailand with this Khao Soi (Thai Coconut Curry Noodles) recipe! Creamy, spicy, and rich, this easy homemade version features a fragrant curry broth, tender chicken, soft and crispy noodles, and all the fresh toppings. It’s the ultimate comfort food that’s surprisingly simple to make.
Ingredients
For the Curry Paste:
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4–5 dried red chillies (soaked in hot water)
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3 shallots, chopped
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4 garlic cloves
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1 thumb-sized piece fresh turmeric (or 1 tsp ground turmeric)
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1 stalk lemongrass, chopped
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2 tbsp coriander roots/stems, chopped
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1 tsp cumin seeds
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1 tsp coriander seeds
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1 tsp shrimp paste (or 1 tbsp soy sauce for veggie)
For the Soup:
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500g chicken thighs, boneless and sliced (or tofu)
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400ml coconut milk
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500ml chicken or vegetable stock
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300g egg noodles
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2 tbsp vegetable oil
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1 tbsp palm sugar (or brown sugar)
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2 tbsp fish sauce (or soy sauce)
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2 tbsp lime juice
Toppings:
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Crispy fried egg noodles
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Sliced shallots
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Chopped coriander
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Pickled mustard greens (optional)
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Lime wedges
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Chilli oil
Instructions
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Blend all curry paste ingredients into a smooth paste.
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Heat oil, fry curry paste for 2 minutes.
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Add chicken, sear for 3 minutes.
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Pour in coconut milk and stock, simmer for 15 minutes.
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Stir in palm sugar, fish sauce, and lime juice.
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Boil noodles, drain, and divide into bowls.
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Ladle curry over noodles, top with crispy noodles and toppings.
Notes
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Add cinnamon and star anise for more flavor depth.
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Use tofu and mushroom stock for a vegan version.
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Store noodles and soup separately for best leftovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes