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Authentic Northern Thai Khao Soi Coconut Curry Noodles Recipe

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★★★★★

4.2 from 34 reviews

Khao Soi is an authentic Northern Thai coconut curry noodle soup featuring a fragrant and spicy curry paste, tender chicken simmered in rich coconut broth, and a delightful contrast of soft and crispy egg noodles. This hearty and flavorful dish is garnished with fresh herbs, pickled mustard greens, lime, and chili to create a perfect balance of tastes and textures that evoke the vibrant street food culture of Northern Thailand.

Ingredients

Scale

Khao Soi Paste

  • 3–4 large mild dried chilies (such as guajillo)
  • 2–4 dried Thai chili peppers
  • 2 tbsp coriander seeds
  • 1 tbsp ground turmeric
  • 1 tsp curry powder
  • 1 tsp coarse sea salt
  • 2 medium shallots, halved
  • 10 garlic cloves
  • 1 (2-inch) piece ginger, peeled and sliced
  • 1/4 cup chopped cilantro stems

Soup

  • 2 tbsp coconut oil
  • 1 (13.5 oz) can coconut milk (unsweetened)
  • 4 cups chicken broth
  • 2 lb chicken thighs or chicken breast, thinly sliced
  • 3 tbsp or more fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 lb Chinese fresh egg noodles, divided (reserve 2 small handfuls for frying)
  • 2–3 cups neutral frying oil (for frying noodles)

Toppings

  • 1 cup chopped cilantro
  • 1/2 cup thinly sliced shallots or red onions
  • 1–2 limes, quartered
  • 1/2 cup pickled mustard greens (optional)
  • Chili oil or Thai dried chili flakes to taste (optional)

Instructions

  1. Make the khao soi paste: Toast the coriander seeds in a dry skillet over low heat until fragrant. Grind the toasted coriander seeds together with dried mild chilies and dried Thai chili peppers into a fine powder using a spice grinder. Add ground turmeric and curry powder to the mixture and blend evenly. Using a mortar and pestle, mini chopper, or immersion blender, pound or finely process the shallots, garlic cloves, ginger, chopped cilantro stems, and coarse sea salt into a smooth paste, then mix in the ground spices thoroughly.
  2. Fry the curry paste: Heat coconut oil in a heavy pot or deep pan over medium heat. Add the freshly made curry paste and sauté for 4 to 6 minutes, stirring continuously until the paste darkens slightly and releases a fragrant aroma.
  3. Build the broth: Pour in the can of unsweetened coconut milk and add chicken broth to the pot with the fried curry paste. Bring the mixture to a gentle boil to combine flavors.
  4. Cook the chicken: Add the thinly sliced chicken thighs or breast pieces into the simmering curry broth. Reduce the heat and simmer gently for 20 to 25 minutes, or until the chicken is cooked through and tender. Season the broth to taste with fish sauce and palm sugar or brown sugar to balance the salty and sweet flavors.
  5. Cook the soft noodles: Prepare the majority of the Chinese fresh egg noodles according to package directions until tender. Drain and set aside.
  6. Fry the crispy noodles: Cut the reserved small handfuls of egg noodles into 4 to 5 inch lengths. Heat the neutral frying oil in a wok or deep pan over medium-high heat until it reaches about 350°F (or a test using a chopstick shows immediate bubbling). Carefully add a small handful of the noodle pieces, avoiding overcrowding. Fry until they turn golden and the bubbling slows considerably. Flip noodles if necessary to crisp both sides evenly. Remove fried noodles with a slotted spoon and drain on paper towels to remove excess oil.
  7. Assemble the khao soi bowls: Divide the cooked soft egg noodles evenly among serving bowls. Ladle the hot coconut curry broth and tender chicken over the noodles. Garnish each bowl with chopped cilantro, fresh shallots or red onions, pickled mustard greens if using, lime wedges, and chili oil or dried chili flakes to taste. Top with the crispy fried egg noodles for contrasting texture and enjoy immediately.

Notes

  • Adjust the number of Thai dried chilies based on desired heat level; more chilies for spicier broth.
  • If guajillo chilies are unavailable, substitute with mild dried red chilies.
  • Use coconut milk labeled unsweetened to avoid added sugars that may change the flavor balance.
  • Pickled mustard greens add a traditional tangy flavor but are optional for those who prefer a milder taste.
  • Carefully control oil temperature when frying noodles to achieve perfect crispness without burning.
  • Leftover khao soi broth can be refrigerated and reheated gently, adding extra broth or coconut milk if it thickens.

Keywords: Khao Soi, Northern Thai Curry, Coconut Curry Noodles, Thai Noodle Soup, Chicken Khao Soi, Spicy Thai Soup

Find it online: https://epicrecipebox.com/authentic-northern-thai-khao-soi-coconut-curry-noodles-recipe-2/