Khao Soi (Northern Curry Noodles)

Name: Khao Soi (Northern Curry Noodles)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 10 Dried Long Red Chilies, deseeded and soaked; 3 Shallots, small; 6 cloves of Garlic; 10g Fresh Turmeric, peeled; 20g Fresh Ginger, peeled; 2 tsp Coriander Seeds, toasted; 1 tsp Cumin Seeds, toasted; 1/2 tsp White Peppercorns; 1 tsp Shrimp Paste, kapi; 3 tbsp Neutral Oil; 1 tbsp Yellow Curry Powder; 800ml Coconut Milk, full-fat; 600ml Chicken Stock; 4 tbsp Fish Sauce; 1 1/2 tbsp Palm Sugar; 1 stick of Cinnamon; 4 pods of Green Cardamom Pods, lightly crushed; 700g Chicken Thigh, bone-in, skin-on; 600g Fresh Yellow Egg Noodles, reserve 100 g for frying; 2 tbsp Thai Chili Flakes; 60ml Neutral Oil; 150g Pickled Mustard Greens, pak gard dong, chopped; 4 Shallots, small, thinly sliced; 2 Limes, cut into wedges; 1/2 cups Fresh Cilantro Leaves, roughly chopped

Khao Soi is a richly spiced northern Thai curry noodle soup with tender braised chicken and a silky coconut-curry broth, finished with a crown of crunchy fried egg noodles and bright, tangy garnishes. Deep, warm aromatics from toasted spices and fresh turmeric and ginger give the broth its signature complexity, while pickled mustard greens, shallots and lime cut through the richness for a perfectly balanced bowl.

Khao Soi is a richly spiced northern Thai curry noodle soup with tender braised chicken and a silky coconut-curry broth, finished ... Show more

Traditional Thai Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

1 hr

Price

2,71 €

Calories

1372 kcal

high protein

low sugar

comfort food

potluck

Method

Prep the paste

Split open the Dried Long Red Chilies, shake out the seeds, and soak them in enough hot water to cover for 15 minutes until soft and pliable. While they soak, toast the Coriander Seeds, Cumin Seeds, and White Peppercorns in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then let them cool; if you want a slightly rounder flavor, toast the Shrimp Paste in the same pan for 30 seconds just until it smells nutty. Roughly chop 3 of the Shallots for the curry paste and thinly slice the other 4 for serving, then peel and roughly chop the Garlic, Fresh Turmeric, and Fresh Ginger.

Blend the paste

Drain the chilies well and add them to a blender with the chopped shallots, garlic, turmeric, ginger, toasted coriander, cumin, white peppercorns, and shrimp paste. Blend until you have a thick, smoothish paste, scraping the sides as needed; add only a spoonful of the chili soaking liquid if the blades need help moving.

Build the broth

Set a large pot over medium heat and warm 3 tbsp of the Neutral Oil. Add the curry paste and the Yellow Curry Powder and cook, stirring, for 2 to 3 minutes until the paste darkens slightly and smells nutty. Pour in the Coconut Milk and Chicken Stock, stirring well to loosen any paste from the bottom, then stir in the Fish Sauce, Palm Sugar, the Cinnamon stick, and lightly crushed Green Cardamom Pods. Nestle in the Chicken Thighs skin-side up, bring the pot to a gentle simmer, and cook for 25 minutes until the chicken is cooked through and the broth is rich and slightly thickened. Remove the cinnamon stick and cardamom pods before serving.

Cook the noodles

Bring a pot of water to a boil and cook the Fresh Yellow Egg Noodles, keeping 100 g back for frying, for about 3 minutes until just tender. Drain them well and shake off the excess water so they stay springy in the bowl.

Fry the topping

Heat the 60 ml of neutral oil reserved for the chili oil in a small skillet over medium-high. Fry the reserved noodles in a thin layer, pressing them lightly so they blister and turn golden and crisp, about 2 to 4 minutes total; lift them out and drain well. Lower the heat, stir in the Thai Chili Flakes, and cook for 1 minute until the oil is red and fragrant, then take the pan off the heat.

Assemble bowls

Roughly chop the Pickled Mustard Greens and Fresh Cilantro Leaves, and cut the Limes into wedges. Divide the noodles among 4 bowls, ladle over the chicken and plenty of broth, then top with the chopped pickled greens, the sliced shallots, cilantro, and the crispy noodles. Finish with a spoonful of chili oil and serve the lime wedges on the side.