Khao Soi

Ingredients

• •400 g Chicken thighs
• •300 g Rice noodles
• •400 ml Coconut milk
• •60 g Khao soi paste
• •500 ml Chicken stock
• •100 g Pickled mustard greens

Instructions

1. 1

   For the curry paste: blend 10 dried red chilies (soaked in hot water 20 min), 5 shallots, 4 cloves garlic, 1 inch galangal (sliced), 1 inch ginger, 1 tbsp turmeric, 1 tbsp coriander seeds, 1 tsp shrimp paste (belacan). Blend to smooth paste.

   💡 Fresh curry paste is the soul of Khao Soi. The aromatic paste should be pungent and fragrant - this is your flavor foundation.

2. 2

   Cut 500g chicken thighs into bite-sized pieces. Season with 1 tsp salt and 1 tbsp curry paste. Marinate 15 minutes while preparing other components.

   💡 Bone-in thighs have more flavor, but boneless is easier. Either works - just do not overcook the chicken.

3. 3

   Cook 300g egg noodles according to package instructions (usually 3-4 minutes). Drain and divide among serving bowls. Top with crispy fried noodles (fry a handful in 350°F oil until golden, 30 seconds).

   💡 Two textures make the dish: soft noodles AND crispy fried noodles on top. This textural contrast is signature.

4. 4

   Heat 2 tbsp oil in a large pot. Add remaining curry paste (about 3 tbsp) and fry 3-4 minutes until fragrant and darker in color. Add chicken and stir-fry 5 minutes until sealed.

   💡 Frying the paste "blooms" the spices - raw paste tastes raw and flat. Wait for the aromatic oils to release.

5. 5

   Add 400ml coconut milk (the thick cream part first), stirring to incorporate. Add remaining coconut milk, 2 cups chicken stock, 1 tbsp fish sauce, 1 tbsp palm sugar. Bring to simmer.

   💡 The first coconut cream addition creates the rich base. The proteins in coconut cream help emulsify the curry.

6. 6

   Simmer 15-20 minutes until chicken is cooked through and sauce has thickened slightly. Adjust seasoning: add more fish sauce for saltiness, palm sugar for sweetness, lime juice for brightness.

   💡 Taste and adjust - the balance of salty/sweet/sour is personal. The curry should be rich but not greasy.

7. 7

   Ladle curry over noodles in bowls. Garnish with: crispy shallots, chopped cilantro, sliced red onion, lime wedges, and sliced pickled mustard greens. Serve immediately.

   💡 Garnishes are not optional - they provide brightness and crunch that cuts through the richness. Assemble tableside for drama.