Description
Khao Soi, Chiang Mai’s legendary curry noodle dish, weaves northern Thai culinary magic into each comforting bowl. Crispy egg noodles and tender chicken swimming in rich coconut curry sauce promise a delightful journey through Thailand’s street food paradise.
Ingredients
Scale
Protein:
- 5 pounds (2.27 kilograms) chicken drumsticks
Noodles and Oils:
- 1 pound (454 grams) wonton or egg noodles
- Oil for deep frying (vegetable, avocado, canola, or coconut oil)
Spices and Seasonings:
- 2–10 dried chilis
- 3 ½ tablespoons (52.5 milliliters) fresh turmeric or 1.5 tablespoons (22.5 milliliters) turmeric powder
- 3 brown cardamom pods or 1 teaspoon (5 grams) powdered cardamom
- 1 tablespoon (15 grams) coriander seeds or 2 teaspoons (10 grams) powdered coriander
- 1 tablespoon (15 grams) curry powder
- 1 teaspoon (5 grams) salt
- 1.5 teaspoon (7.5 grams) shrimp paste
Aromatics:
- 2.5 ounces (71 grams) chopped shallots
- 1 tablespoon (15 grams) chopped garlic
- 2 tablespoons (30 milliliters) chopped fresh ginger
Liquids and Sauces:
- 14 ounces (414 milliliters) coconut milk
- 3 cups (710 milliliters) stock
- 2.5 tablespoons (37.5 milliliters) soy sauce
- 1.5 tablespoons (22.5 millili
Instructions
- Carefully fry egg noodles in hot oil at 350°F until crispy and golden, using a wire-mesh skimmer to transfer quickly to a paper towel-lined plate. Work in small batches to prevent overcrowding.
- Prepare soft egg noodles according to package instructions, then set aside at room temperature.
- Create a vibrant curry paste by blending aromatics and spices in a food processor until achieving a smooth, consistent texture.
- In a large Dutch oven, separate coconut milk’s thick cream by simmering for 3-4 minutes until oils emerge and tiny bubbles form. Incorporate curry paste, stirring continuously to develop deep flavors.
- Pour remaining coconut milk and chicken stock into the pot, introducing chicken pieces. Reduce heat to medium-low, cover, and gently simmer for 20 minutes, occasionally stirring to prevent sticking.
- Enhance the broth’s complexity by adding fish sauce, soy sauce, and sugar. Allow flavors to meld for 2-3 minutes, tasting and adjusting seasoning as needed for a balanced profile.
- Serve by layering soft noodles in bowls, topping with simmered chicken, and garnishing with crispy fried noodles for textural contrast.
Notes
- Choose soft, fresh egg noodles for the most authentic texture and flavor profile of this traditional northern Thai dish.
- Fry noodle garnishes in small batches to ensure they crisp evenly without burning, maintaining a golden-brown color and light, airy texture.
- Skim the coconut milk’s fatty layer carefully when separating, as this creates a rich, smooth base for the curry’s intense flavor development.
- Try protein alternatives like tofu, shrimp, or beef to accommodate different dietary preferences while maintaining the dish’s characteristic spicy-creamy essence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg