Khao Soi
Chiang Mai, Thailand
Northern Thailand's iconic curry noodle soup — egg noodles in a coconut-curry broth topped with crispy fried noodles, pickled mustard greens, shallots, and lime. The broth is rich with lemongrass, turmeric, and dried chili paste, straddling the line between Thai and Burmese flavors. Chiang Mai's old city is dotted with legendary khao soi shops, each with fiercely loyal regulars. The crispy noodle topping provides a textural contrast that makes this dish unforgettable.
Ingredients
- 500 gegg noodles (fresh)
- 4 pieceschicken thighs (bone-in)
- 800 mlcoconut milk
- 4 tbspkhao soi curry paste
- 1 tbsppalm sugar
- 3 tbspfish sauce
- 0.5 cuppickled mustard greens (sliced)
- 4 piecesshallots (sliced)
- 2 tbspdried chili oil
- 4 pieceslime wedges
Directions
- 1
Fry the curry paste in a thick layer of coconut cream until the oil splits and becomes fragrant.
- 2
Add chicken thighs and remaining coconut milk; simmer gently for 45 minutes until the meat is tender.
- 3
Season the broth with palm sugar and fish sauce to balance the spicy, salty, and sweet notes.
- 4
Boil 3/4 of the egg noodles until soft and set aside.
- 5
Deep-fry the remaining 1/4 of the noodles until they are golden and extremely crispy.
- 6
Place the soft noodles in a bowl, ladle over the chicken and plenty of broth.
- 7
Top with the crispy noodles and serve with a side plate of pickled mustard greens, raw shallots, and lime.