Khao soi recipe

A Chiang Mai curry noodle soup where the same egg noodles go in twice, boiled underneath and fried crisp on top.

1 hourmedium9 ingredients

Ingredients

• 700 g bone-in chicken thighs
• 400 g egg noodles
• 400 ml coconut milk
• 3 tbsp khao soi or red curry paste
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 3 shallots
• 100 g pickled mustard greens
• 2 limes

How to make Khao soi

1. Bring 400 ml of the coconut milk to a boil in a pot, add the 3 tbsp curry paste and 1 tsp turmeric, and fry, stirring, until the coconut oil splits out and the paste smells fragrant, a few minutes.
2. Add the 700 g chicken, the remaining 400 ml coconut milk and water to just cover. Bring to a simmer, then cook gently for about 40 minutes, until the chicken is tender.
3. Season with the 2 tbsp fish sauce until it tastes rounded, not sharp; keep it well seasoned, the noodles will dilute it.
4. Set aside a small handful of the noodles (about 60 g). Fry them in hot oil, a little at a time, until golden and no longer bubbling, then drain on paper.
5. Boil the rest of the noodles in plenty of water until just tender, drain and divide between bowls.
6. Thinly slice the 3 shallots, chop the 100 g pickled mustard greens and cut the 2 limes into wedges.
7. Put the chicken on the noodles, ladle over the curry, top with the crisp noodles and serve the shallots, pickled greens and lime alongside.

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