Chicken Khao Soi
A rich and flavorful Northern Thai coconut curry noodle soup featuring tender chicken, egg noodles, and a complex curry paste made with dried chiles, aromatics, and warm spices. Served with traditional garnishes, this comforting dish offers a perfect balance of creamy, spicy, and tangy flavors.
Ingredients
- •4 pieces large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- •2 pieces medium shallots, halved
- •8 cloves garlic cloves
- •1 piece 2" piece ginger, peeled, sliced
- •¼ cup chopped cilantro stems
- •1 tablespoon ground coriander
- •1 tablespoon ground turmeric
- •1 teaspoon curry powder
- •2 tablespoons vegetable oil
- •2 cans 14-ounce cans unsweetened coconut milk
- •2 cups low-sodium chicken broth
- •1½ pounds skinless, boneless chicken thighs, halved lengthwise
- •1 pound Chinese egg noodles
- •3 tablespoons fish sauce (such as nam pla or nuoc nam)
- •1 tablespoon palm sugar or light brown sugar
- •1 to taste Kosher salt
- •1 as needed garnishes for serving
- •ingredient information
Cooking Instructions
- 1.
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
30 min
- 2.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
10 min
- 3.
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
35 min
- 4.
Meanwhile, cook noodles according to package directions.
8 min
- 5.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
5 min
