Khao Soi
Chiang Mai curry noodle soup with chicken, crispy noodles, pickled mustard greens, and lime.
- prep 20 min
- cook 35 min
- total 55 min
- serves 4
- intermediate
- Thailand
Ingredients
- 500 g egg noodles
- 600 g chicken thighs
- 4 tbsp khao soi curry paste
- 800 ml coconut milk
- 500 ml chicken broth
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 4 shallots
- 100 g pickled mustard greens
- 3 lime
- 20 g cilantro
- 300 ml vegetable oil
Steps
- Fry half the noodles in oil until crispy.
- Drain on paper towels.
- Fry curry paste in coconut cream until fragrant and oil separates.
- Add chicken, broth, and remaining coconut milk.
- Simmer 25 minutes.
- Season with fish sauce and palm sugar.
- Boil remaining noodles, divide into bowls, ladle curry, top with crispy noodles, sliced shallots, pickled greens, lime, cilantro.
≈ 620 kcal · 34 g protein · 68 g carbs · 26 g fat — per serving, estimate