Entree: Thailand – Central Thailand – ข้าวซอย ➤ Khao soi (Coconut curry noodle soup with braised chicken and crispy fried noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 2 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) fresh egg noodles for boiling
- 4 oz (115 g) dry egg noodles for frying/crispy topping
- 3 tbsp (45 g) red curry paste
- 1 tsp (2 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil
- 27 fl oz (800 ml) coconut milk (about 2 cans)
- 4 cups (960 ml) chicken stock
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) soy sauce
- 1 medium shallot, thinly sliced (about 1.5 oz / 45 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) fresh ginger or galangal, grated
- 1 tbsp (15 ml) lime juice
- 1/2 cup (120 g) pickled mustard greens, chopped
- 1/4 cup (15 g) cilantro leaves for garnish
- 2 limes, cut into wedges (for serving)
- 2 tbsp (30 ml) vegetable oil for frying noodles
- Optional: chili oil or sliced fresh chilies to taste

Instructions

1. Prepare crispy topping: heat 2 tbsp (30 ml) vegetable oil in a deep skillet or wok over medium-high heat. Fry 4 oz (115 g) dry egg noodles in batches until they puff and become crisp, about 30–60 seconds per batch. Drain on paper towels and set aside.
2. Brown the chicken: heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Pat chicken thighs dry and brown skin side down 3–4 minutes until golden. Flip and brown briefly, then remove and set aside.
3. Build the curry base: in the same pot, reduce heat to medium. Add minced garlic, grated ginger, 3 tbsp (45 g) red curry paste and 1 tsp (2 g) ground turmeric; sauté about 1–2 minutes until aromatic. Pour in 27 fl oz (800 ml) coconut milk and 4 cups (960 ml) chicken stock, stirring to combine and loosen browned bits.
4. Simmer the chicken: return the browned chicken thighs to the pot. Add 2 tbsp (30 ml) fish sauce, 2 tbsp (30 g) palm sugar, and 1 tbsp (15 ml) soy sauce. Bring to a gentle simmer, cover, and cook until chicken is tender, about 25–30 minutes.
5. Prepare boiled noodles: while chicken simmers, cook 8 oz (225 g) fresh egg noodles in boiling salted water according to package directions, usually 2–4 minutes. Drain and divide among serving bowls.
6. Finish the broth: when chicken is cooked, remove thighs and shred or cut into bite-sized pieces, discarding bones. Return meat to the pot and taste broth; adjust seasoning with additional fish sauce, sugar, or lime juice as needed.
7. Assemble bowls: ladle hot coconut curry broth and chicken over the boiled noodles. Top each bowl with a handful of crispy fried noodles, a spoonful of pickled mustard greens, sliced shallots, cilantro, and a lime wedge. Add chili oil or sliced chilies if desired.
8. Serve immediately, allowing diners to squeeze lime and mix textures before eating.