Khao Soi

A Northern Thai curry noodle soup built from a hand-pounded paste, coconut broth, and tender chicken — finished with pickled greens, fresh herbs, and crispy noodles.

A bowl that feels warm, layered, and alive.

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Ingredients

Curry Paste

Dried Thai chilies × 4, soaked and seeded

Fresh turmeric × 1 inch, sliced

Ginger × 1 inch, sliced

Galangal × 1 inch, sliced

Shallot × 1, chopped

Garlic × 3 cloves

Lemongrass × 1 stalk, tenderized

Coriander seeds × 1 tsp

Cumin seeds × 1 tsp

Yellow curry powder × 1 tbsp

Neutral oil × 1 tbsp

Broth

Chicken thighs × 1 lb, bone-in skin-on

Coconut milk × 1/2 can (about 7 oz)

Chicken stock × 2 cups

Palm sugar × 1 tbsp

Fish sauce × 1–2 tbsp

Soy sauce × 1 tsp

Noodles & Garnishes

Fresh egg noodles × 1/2 lb

Pickled mustard greens × 1/4 cup, chopped

Fresno chili × 1, thinly sliced

Lime × 1/2, cut into wedges

Cilantro × 1/4 cup, rough chopped

Green onion × 1, sliced

Crispy fried noodles × 1/2 cup

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Recipe

1. Toast coriander and cumin seeds in a dry skillet until fragrant.

2. Pound toasted seeds in a mortar until fine.

3. Add lemongrass and pound until broken down.

4. Add chilies and pound to a coarse paste.

5. Add turmeric, ginger, galangal, garlic, and shallot; continue pounding until smooth and cohesive.

6. Add curry powder and neutral oil and work it into a thick, deep golden paste.

7. Heat the curry paste in a Dutch oven over medium until aromatic and the oil begins to separate.

8. Add chicken thighs skin-side down and turn to coat fully in the paste.

9. Remove the chicken thighs to a plate. Add coconut milk and chicken stock, whisking to dissolve the paste.

10. Stir in palm sugar, fish sauce, and soy sauce. Then, return the chicken thighs to the dutch oven

11. Bring to a gentle simmer and cook 25–30 minutes until the chicken is tender.

12. Remove chicken, discard skin if preferred, shred the meat, and return it to the broth.

13. Taste and adjust seasoning with fish sauce or sugar.

14. Boil fresh egg noodles until just tender; drain well.

15. Fry a small handful of noodles in hot oil (350°F) until crisp and golden; drain on paper towels.

To Plate

1. Divide warm egg noodles between bowls.

2. Ladle the hot curry broth and shredded chicken over top.

3. Finish with crispy noodles, pickled mustard greens, Fresno chili, cilantro, and green onion.

4. Serve with lime.

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