Chicken Khao Soi: Curry Noodle Soup

I had khao soi in Chiang Mai at a restaurant where the cook brought the bowl to the table herself and told me to squeeze the lime first, then eat. The broth was thick and golden from coconut milk and turmeric, with a chicken leg submerged in it, boiled egg noodles underneath, and a nest of crispy fried noodles on top. Sliced shallots, preserved mustard greens, lime wedges, and roast chili sauce on the side.

This recipe makes its own curry paste from red curry paste, grated ginger, turmeric, curry powder, coriander, and cardamom. The chicken legs brown in a pan first, then simmer in the coconut milk broth with chicken broth, water, brown sugar, and both thin and dark soy sauces for 45 minutes to an hour.

Tips for Making Chicken Khao Soi

Brown the chicken before simmering

Salt and pepper the legs and fry in an oiled pan for three to four minutes per side until golden. They finish cooking in the soup. Browning first gives the broth a deeper flavour.

Use whole legs with thigh and drumstick. The bones add body to the broth during the long simmer.

Make the roast chili sauce

Fry sliced garlic, shallots, and dried red Thai chilies separately in oil until golden. Pound them together in a mortar with two tablespoons of the frying oil.

This sauce is served on the side. Each person adds as much as they want. It is very spicy.

Chicken Khao Soi: Curry Noodle Soup

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• Author: Tian Lee
• Total Time: 95 minutes
• Yield: Serves 2
• Diet: Omnivore, Gluten-Free

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Description

This rich Thai curry noodle soup is comfort food at its finest. Tender chicken, creamy coconut broth, and plenty of vibrant toppings make it a meal to remember.

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Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons (60 ml) red curry paste
• 4 tablespoons (60 ml) grated ginger
• 1 tablespoon (15 ml) ground tumeric spice
• 1 teaspoon curry powder
• 1 teaspoon coriander spice
• 1 teaspoon cardamom spice
• Curry paste
• 2 whole chicken legs (thigh and drumsticks separated)
• 2 cups (474 ml) coconut milk
• 2 cups (474 ml) chicken broth
• 2 cups (474 ml) water
• 1 tablespoon (15 ml) brown sugar
• 1 tablespoon (15 ml) thin soy sauce
• 1 tablespoon (15 ml) dark soy sauce
• 1 lbs (454 g) fresh wide egg noodles
• 1/4 cup (60 ml) oil
• 2 tablespoons (30 ml) shallots
• 1 tablespoon (15 ml) garlic
• 12 dried red Thai chilis
• 1/4 cup (60 ml) shallots, finely sliced
• 1/4 cup (60 ml) preserved sour mustard green, sliced
• 1 lime, sliced
• Roast chili sauce
• Cilantro leaves

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Instructions

1. Grate fresh ginger. Combine Thai curry paste, turmeric, curry powder, coriander, and cardamom; mix in a small bowl. Set aside.
2. For the Soup:
3. Open a can of coconut milk (~2 cups) and add the khao soi curry paste. Turn the pot to medium heat and cook until the curry paste dissolves into the coconut milk.
4. Salt and pepper the chicken legs and fry them in an oiled pan for 3-4 minutes per side until golden brown. The chicken will be par-cooked; it will finish cooking in the soup.
5. Add chicken broth and water. Place chicken legs in the soup. Bring to a gentle boil (uncovered) for 45 minutes to an hour, or until the chicken is cooked through. Season with brown sugar, light soy sauce, and dark soy sauce to taste. If too salty or strong, dilute with water.
6. For the Roast Chili Sauce:
7. Finely slice garlic and shallots.
8. Heat a small pot of oil over medium heat (approximately 350°F/177°C).
9. Separately fry the garlic, shallots, and dried red chilies in the oil. Remove and save the oil.
10. Pound the fried garlic, shallots, and chilies together in a mortar and pestle.
11. Add 2 tablespoons of the frying oil to the pounded mixture to form the chili sauce.
12. For the Noodle Toppings:
13. Boil 12 ounces of fresh egg noodles until al dente.
14. Fry the remaining 3 ounces of egg noodles in oil until golden brown.
15. Place the boiled noodles in the bottom of a bowl. Top with a chicken drumstick, curry soup, and a handful of fried noodles.
16. Serve with sliced raw shallots, preserved mustard greens, lime slices, roast chili sauce, and cilantro.

Notes

• For a richer flavor, use full-fat coconut milk.
• Leftover Khao Soi can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• If you don’t have fresh ginger, you can substitute 2 tablespoons of ground ginger.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 1.5 cups
• Calories: 600
• Sugar: 15
• Sodium: 800
• Fat: 35
• Saturated Fat: 25
• Unsaturated Fat: 5
• Carbohydrates: 60
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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