Khao Soi
A fragrant Northern Thai coconut-curry noodle soup balanced by silky broth, tender chicken, bright pickles, and a crunchy fried noodle topping. Layered aromatics and a quick fry of extra noodles give this cozy, restaurant-style bowl its signature contrast of textures.
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
2 can coconut milk, 14 oz each
4 cup chicken broth
3 tbsp khao soi curry paste
3 tbsp neutral oil
1 yellow onion, thinly sliced
4 clove garlic, minced
1 oz fresh ginger, grated
1 tsp ground turmeric
2 tbsp fish sauce
1 tbsp brown sugar
8 oz egg noodles, fresh or dried, for serving
4 oz dried egg noodles, for frying into crispy topping
½ cup pickled mustard greens, chopped
1 bunch cilantro, leaves picked and roughly chopped
3 stalk green onions, thinly sliced on the diagonal
1 lime, cut into wedges
1 tbsp chili oil
½ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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