Thai cuisine · Dough, Pasta & Rice

Khao Soi

Northern Thai curry noodle soup topped with crispy noodles – Chiang Mai's most famous dish.

Ingredients · for 2 servings

• 300 g egg noodles (fresh, or mie noodles as a substitute)
• 400 g boneless chicken thighs
• 3 tbsp red curry paste
• 1 tsp curry powder
• 1/2 tsp turmeric
• 400 ml coconut milk
• 400 ml chicken broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 shallots
• 50 g pickled mustard greens (optional)
• 1 lime
• Oil, for deep-frying
• Chili oil

Instructions

1. Deep-fry a third of the noodles in hot oil into crispy nests and set aside.
2. Fry the curry paste, curry powder and turmeric in the thick coconut cream for 2 min.
3. Add the chicken pieces and sear them in the paste.
4. Pour in the remaining coconut milk and broth and simmer gently for 20 min, until the meat is tender.
5. Season with fish sauce and palm sugar – the soup should taste creamy and lightly sweet-savory.
6. Cook the remaining noodles and divide among bowls, then ladle the curry soup over them.
7. Serve with the crispy noodles, shallot rings, mustard greens, lime and chili oil – everyone mixes it in themselves at the table.