Khao Soi
I can’t wait for you to try this dish. The creaminess of coconut milk and the aroma of the paste makes the broth rich and pleasant. It’s quite easy to make and it is a crowd pleaser. When I entertain at home, my family always request this dish!
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!
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 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 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.
Video
