Khao Soi
Khao Soi
Khao Soi is a comforting Northern Thai coconut curry noodle soup that balances bold flavors with creamy, spicy, and aromatic elements. This recipe features tender chicken thighs or short ribs simmered in a homemade Khao Soi curry paste, served over soft egg noodles, and topped with crispy fried noodles. A combination of pickled vegetables, lime, shallots, and chili oil completes this deliciously satisfying dish. Perfect for family gatherings or cozy nights in! It’s quite easy to make, and it is a crowd-pleaser. When I entertain at home, my family always requests this dish!
Ingredients
Khao Soi Paste (Homemade)
- 7 units dried long Thai chilies hydrated until soft
- 1 tsp salt
- 9 units shallot skins removed
- 1 piece ginger peeled
- 1/2 tbsp coriander seeds toasted
- 2 units black cardamom pods toasted
- 1 tbsp fresh turmeric
Chili Oil
- 2 tbsp vegetable oil
- 2 tbsp ground Thai chili powder
- ½ tsp salt
For the Curry
- 1 cup Khao Soi paste
- 1 can coconut milk (12 oz)
- 4 pieces chicken thighs or short ribs (or protein of choice)
- 3 tbsp vegetable oil
- ½ cup fish sauce
- ½ cup palm sugar
For the Noodles
- 6 cups fresh egg noodles (or pasta of your choice), divided
- 1 quart vegetable oil (for frying crispy noodles)
For the Condiments & Garnishes
- Pickled mustard greens or pickled purple cabbage
- Lime wedges
- Chili oil see recipe below
- Shallots thinly sliced
Instructions
Khao Soi Paste (Homemade)
- Wrap shallots and ginger in aluminum foil and roast at 400°F (200°C) for 10 minutes or until soft.
- In a stone mortar and pestle (or a blender), pound or blend everything into a paste.
- If using a blender, add 2 tablespoons of coconut milk to help with blending.
Chili Oil
- Heat the vegetable oil in a small pan over low heat.
- Add chili powder and salt, stirring for 30 seconds until fragrant.
- Remove from heat and let cool before serving.
Prepare the Noodles
- On a large sheet pan, pull apart the egg noodles so they don’t stick together. Divide them into portions.
- In a large pot, bring 3 quarts of water to a boil. Add 4 cups of noodles and cook until soft (about 4 minutes). Drain, rinse with cold water, and toss with vegetable oil to prevent sticking. Set aside.
- With the remaining 2 cups of noodles, use your hands to form four small nests (about ¼ cup each).
- Heat 2 quarts of vegetable oil in a large pot to 375°F (190°C). Fry the noodle nests until crispy and golden, about 3-4 minutes. Transfer to a tray lined with paper towels to drain excess oil.
Make the Curry
- Skim 2 tablespoons of coconut cream from the top of one can of coconut milk and set aside.
- In a medium pot, heat 2 tablespoons of coconut cream over medium heat. Add the Khao Soi paste and cook until fragrant and the color intensifies (about 3 minutes).
- Add chicken or short ribs. If using chicken, place skin-side down and cook until browned (about 3 minutes). If using short ribs, sear on all sides for about 3 minutes.
- Pour in the remaining coconut milk and bring just to a gentle boil.
- Reduce the heat to low and season with fish sauce and palm sugar. Simmer for 15 minutes, allowing the flavors to meld.
To Serve
- Place cooked noodles in a bowl.
- Ladle the curry over the noodles, placing a piece of chicken or short ribs on top.
- Garnish with crispy fried noodles.
- Serve with pickled mustard greens, lime wedges, chili oil, and thinly sliced shallots on the side.
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