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Khao Soi
A Northern Thai curry noodle soup, simmered in coconut milk and topped with crispy egg noodles and pickled mustard greens.
Ingredients
Instructions
Fry a handful of noodles in hot oil until crispy, drain and set aside for garnish.
Fry curry paste in coconut milk 3 minutes until fragrant.
Add chicken thighs and coat in paste.
Add remaining coconut milk and stock, simmer 30 minutes.
Remove chicken, shred meat and return to broth.
Season with fish sauce and palm sugar.
Cook remaining noodles, divide between bowls, ladle curry over.
Top with crispy noodles, pickled mustard greens, shallots, lime and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
