Authentic Northern Thai Khao Soi with Chicken

Rich and creamy coconut curry noodle soup topped with crispy fried noodles and tender chicken.

45 min 4 servings Medium thai

Ingredients

• 4 pcs chicken drumsticks
• 400 ml coconut milk
• 3 tbsp red curry paste
• 1.5 tsp yellow curry powder
• 2 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 400 g chinese egg noodles
• 2 cup vegetable oil
• 2 pcs shallot
• 8 tbsp pickled mustard greens
• 1 pcs lime
• 0.5 bunch fresh cilantro
• 1 tsp chili oil

Steps

1. Pour 2 cup of vegetable oil into a medium pot and heat it over medium-high heat for 5 minutes.
2. Add 50g of the chinese egg noodles into the hot oil and fry for 2 minutes until crispy and golden brown.
3. Remove the crispy noodles with a slotted spoon and drain them on paper towels.
4. Pour the remaining oil out of the pot and wipe the pot clean with a paper towel.
5. Place the pot back over medium heat.
6. Add 0.5 cup of coconut milk.
7. Add 3 tbsp of red curry paste and 1.5 tsp of yellow curry powder to the pot.
8. Stir the mixture continuously for 3 minutes until the oil begins to separate from the coconut milk.
9. Add 4 pcs of chicken drumsticks to the pot and coat them completely in the curry paste.
10. Pour the remaining coconut milk and 2 cup of chicken broth into the pot.
11. Bring the liquid to a boil over high heat, then reduce the heat to low.
12. Cover the pot with a lid and simmer for 25 minutes until the chicken is cooked through with no pink remaining and the meat is tender.
13. Add 2 tbsp of fish sauce and 1 tbsp of palm sugar to the broth and stir until the sugar dissolves.
14. Bring a separate pot of water to a boil and cook the remaining chinese egg noodles for 4 minutes until tender.
15. Drain the boiled noodles in a colander and rinse them with cold water.
16. Divide the boiled noodles among 4 serving bowls.
17. Ladle the hot curry broth and 1 chicken drumstick into each bowl over the noodles.
18. Top each bowl with a handful of the crispy fried noodles.
19. Peel and dice 2.0 pcs of shallot.
20. Place the shallot on top of each bowl.
21. Add 2 tbsp of pickled mustard greens to the side of each bowl.
22. Cut 1 pcs of lime into quarters and place one wedge in each bowl.
23. Chop 0.5 bunch of fresh cilantro and sprinkle it over the bowls.
24. Drizzle 0.25 tsp of chili oil over each bowl and serve immediately.