Khao Soi
Northern Thailand's finest bowl: golden coconut curry broth, soft egg noodles underneath and a nest of fried crispy ones on top. Textural chaos, entirely on purpose.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the frying oil to 180C, pull off a handful of the raw noodles and fry them for 45 seconds until puffed and golden, then drain on kitchen paper and set aside.
In another pan, boil 4 tbsp of the thick coconut cream over medium-high heat for 2 minutes until it splits, then fry the curry paste, turmeric and curry powder in it for 2 minutes.
Add the chicken, stir to coat, pour in the rest of the coconut milk plus 200ml water, and simmer 8 minutes until the chicken is cooked through to 75C.
Season the broth with the fish sauce and palm sugar and keep it at a bare simmer.
Boil the remaining noodles for 2 minutes, drain, and divide between two deep bowls.
Ladle the curry over the noodles, pile the crispy noodles on top, and serve with sliced shallot, lime and pickled mustard greens if you have them.
Read all that and thought “absolutely not”?
Completely fair. Khao Soi is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.