Khao Soi

ข้าวซอย · Khao Soi

Ingredients12

• bone-in chicken thighs600 g
• fresh egg noodles400 g
• coconut milk400 ml
• khao soi curry paste3 tbsp
• chicken stock500 ml
• vegetable oil2 tbsp
• fish sauce2 tbsp
• palm sugar1 tbsp
• shallots2
• pickled mustard greens80 g
• lime1
• dried red chilies4

Method

1. Thinly slice the shallots and cut the pickled mustard greens into small pieces. Cut the lime into wedges.
2. Heat the oil in a pot, fry the curry paste for 1–2 minutes until fragrant, then stir in half the coconut milk and cook until the oil separates.
3. Add the chicken and turn to coat, then pour in the stock and remaining coconut milk. Simmer gently for 25–30 minutes until the chicken is tender.
4. Season with fish sauce and palm sugar. Taste and adjust so the broth is salty, slightly sweet, and rich.
5. Boil most of the egg noodles until just tender, and fry a small handful in hot oil until crisp for garnish.
6. Divide the boiled noodles among bowls, ladle over the curry and chicken, and top with crispy noodles, shallots, pickled greens, dried chilies, and lime.