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Khao Soi: Thai Coconut Curry Noodles

Soft egg noodles and chicken in a turmeric coconut curry broth, topped with crispy fried noodles, pickled mustard greens, shallots, lime, and chili oil.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 bowls
Ingredients Method

Ingredients
  

Broth and noodles
  • 12 oz flat egg noodles (fresh wonton noodles or dried) divided
  • 1 cup neutral oil for frying, plus 2 tablespoons for the broth
  • 1 lb boneless, skinless chicken thighs cut into bite-size pieces
  • 3 tablespoons khao soi curry paste or red curry paste
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 2 cups chicken stock
  • 2 tablespoons fish sauce plus more to taste
  • 1 tablespoon palm sugar or light brown sugar
  • 1 teaspoon soy sauce
  • kosher salt to taste
To serve
  • 1 cup pickled mustard greens rinsed and chopped
  • 2 shallots or 1/2 small red onion thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1 lime cut into wedges
  • chili oil for serving

Method
 

  1. Set aside about 2 oz (a loose handful) of noodles for frying. Heat the 1 cup of oil in a wok or small pot over medium-high heat. Fry the reserved noodles in small batches for 30 to 60 seconds, until puffed, golden, and crisp. Drain on paper towels. They burn fast, so pull them a shade early.
  2. Boil the remaining noodles until just tender with a little chew left, 2 to 4 minutes for fresh or according to the package for dried. Drain, rinse briefly, and toss with a teaspoon of the frying oil so the strands do not glue together.
  3. Keep 2 tablespoons of the frying oil in the pot (or use fresh oil in a Dutch oven) over medium heat. Add the curry paste, ginger, turmeric, coriander, and cumin. Fry, stirring constantly, for 2 to 3 minutes, until the paste darkens and smells deeply fragrant.
  4. Pour in the coconut milk and stir until smooth. Simmer gently 3 to 4 minutes, until beads of orange oil show at the edges. Add the stock and bring back to a bare simmer.
  5. Add the chicken and simmer 15 to 20 minutes, until tender and cooked through. Keep the broth at a lazy simmer; do not let it reach a rolling boil.
  6. Stir in the fish sauce, palm sugar, and soy sauce. Taste and adjust: savory first, then warm and rich, with the sugar only rounding the edges. Add salt or more fish sauce if flat.
  7. Divide the boiled noodles among four warm bowls. Ladle the broth and chicken over the top. Finish each bowl with a mound of crispy noodles, pickled mustard greens, shallot, and cilantro. Serve with lime wedges and chili oil.