Thai Curry Noodles (Khao Soi)
My mother and father took me to the market for lunch. I was a small child still learning about food. The Khao Soi arrived and I reached for the crispy noodles first, they were right there on top, golden from the oil, and a small child goes for the thing that looks most immediately interesting. The sweet smell of the curry was the smell of that stall that market day, the three of us together. I still reach for the crispy noodles first. Some habits begin before you know you have them.
Equipment
- Wok or deep heavy pot for frying the crispy noodles and building the broth
- Medium saucepan for boiling the soft noodles separately
- Deep-fry thermometer for frying the noodle topping at the right temperature
- Spider or slotted spoon for lifting fried noodles out of the oil
- Ladle for serving the broth
- Large mortar and pestle or food processor if making curry paste from scratch
- 4 deep serving bowls Khao Soi needs a deep bowl, the broth is generous and the toppings are tall
Ingredients
- 8 oz dried egg noodles
- 1 lb chicken thighs boneless and skinless, thinly sliced ) OR tofu for a vegetarian option
- 2 tbsp vegetable oil
- 1 can 14 oz / 400ml coconut milk
- 2 cups chicken or vegetable broth
- 3 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp fish sauce optional, for non-vegetarian
- 1 tbsp palm sugar or brown sugar
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- Salt to taste
- Fresh cilantro leaves chopped, for garnish
- Lime wedges for serving
- Crispy fried noodles for topping
Instructions
- Prepare the Noodles:Cook the dried egg noodles according to package instructions until they are al dente, firm, yet tender. Drain them well and set aside, ready to soak up the flavors of the curry broth.
- Prepare the Curry Base:Heat vegetable oil over medium heat in a large pot. Add red curry paste and stir-fry for 1-2 minutes until it becomes fragrant and releases aromatic oils.
- Add Coconut Milk and Broth:Pour in the coconut milk and chicken or vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer, melding the flavors into a rich, creamy base.
- Season the Curry:Add soy sauce, fish sauce (if using), palm sugar, turmeric powder, and curry powder to the pot. Stir vigorously to dissolve the sugar and ensure even distribution of the spices. Taste and adjust seasoning with salt as needed to balance the flavors.
- Cook the Chicken or Tofu:Carefully add the sliced chicken thighs or tofu to the simmering broth. Let them cook gently for 8-10 minutes, ensuring the chicken is thoroughly cooked, or the tofu is heated through and infused with the broth's flavors.
- Assemble and Serve:Divide the cooked noodles evenly among serving bowls. Ladle the hot curry broth over the noodles, ensuring each bowl receives a generous amount of flavorful broth. Garnish each serving with a handful of fresh cilantro leaves and a sprinkling of crispy fried noodles for added texture and crunch.
- Serve with Lime Wedges:Serve Khao Soi piping hot and lime wedges on the side. Squeezing fresh lime juice over the noodles just before eating adds a refreshing citrusy zing that enhances the dish's complexity and brightens the flavors.
Notes
- The crispy noodles are not a garnish and they are not optional. They are the textural contract of the bowl, the thing that makes Khao Soi Khao Soi rather than a coconut curry noodle soup without a name. Fry them first, before the broth begins, in batches small enough that the oil temperature does not drop significantly between additions. They keep at room temperature for up to two hours without losing their crunch. Do not fry them and then cover them, they will steam and soften. Leave them uncovered on the paper towels until the bowl is ready. Do not shake the coconut milk cans. The thick cream at the top is the fat that fries the curry paste. A fried paste produces a broth with depth. A steamed paste, which is what happens when the cream and the thin milk are combined before cooking, produces a broth that tastes thin no matter how long it simmers. Open the cans. Spoon the cream off the top. This is the instruction on every Thai curry page on this site because it is the instruction that matters most on every Thai curry page on this site. The condiments at the table are not decoration. The pickled mustard greens are sour and crunchy against the rich coconut broth, they cut through the fat in a way that the lime alone cannot. The raw shallots bring a sharpness that the cooked aromatics in the broth do not have. The lime brightens everything. The chili oil adds heat for those who want it. Put all of them on the table. Let each person build the bowl they want. That is how Khao Soi is eaten at a market stall and that is how it should be eaten at home. The broth improves overnight. If you are making Khao Soi for a group, make the broth the day before and refrigerate it with the chicken inside. The next day the coconut milk will have separated in the refrigerator, stir it back together over gentle heat. The flavor will be deeper and more settled than the first day. Fry the crispy noodles fresh just before serving.
Nutrition
Serving: 1bowlCalories: 480kcalCarbohydrates: 36gProtein: 22gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 6gCholesterol: 95mgSodium: 800mgFiber: 3gSugar: 4g
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