Chicken khao soi
A creamy coconut curry soup with chicken, cooked and crispy egg noodles, and bright, tangy toppings. Makes 4 servings; timings are estimates.
This chicken khao soi pairs a spiced coconut broth with two noodle textures: some noodles are boiled and the rest are fried until crisp. Serve the lime, shallots, and pickled mustard greens on the side so each person can balance the bowl to taste.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 20
Ingredients without verified allergen data: Large mild dried chiles, Coarse salt, Ginger, Fresh turmeric, Shallots for the curry paste, Coriander seeds, Black cardamom, Coconut milk, Water, Bone-in chicken, Dark soy sauce, Fish sauce, Palm sugar, Fresh egg noodles, Neutral oil for frying the noodles, Dried chili flakes, Neutral oil for the chili, Limes, Shallots for serving, Pickled mustard greens.
Method
- 01
Make the curry paste
Toast the coriander seeds and black cardamom seeds in a dry skillet over medium-high heat, shaking the pan, until fragrant. Remove them. In the same skillet, char the ginger and turmeric on both sides, then char the shallots for the curry paste. Remove most of the seeds from the dried chiles and cut them into pieces.
Ready to continue when: The spices smell fragrant, and the aromatics have dark char marks.
8 min - 02
Grind the paste
Grind the toasted seeds, cardamom, and chiles into a fine powder. Transfer it to a mortar; add the ginger, turmeric, shallots, and coarse salt. Grind until the mixture forms an even, fragrant paste.
Ready to continue when: The mixture forms a uniform paste with no large pieces of aromatics.
10 min - 03
Fry the paste and cook the chicken
Bring 120 ml of the coconut milk to a gentle simmer in a large pot. Add all the paste and stir for 3–4 minutes, until it darkens slightly and the oil begins to separate. Add the remaining coconut milk, water, soy sauce, dark soy sauce, and palm sugar; stir until the sugar dissolves. Add the chicken, bring to a gentle simmer, and cook over low heat until tender and easy to pull from the bone. Add the fish sauce.
Ready to continue when: The chicken is tender and comes easily off the bone; the paste is blended into a creamy broth.
44 min - 04
Fry the crispy noodles
Set aside 80 g of fresh egg noodles and gently loosen them. Heat the neutral oil for frying the noodles to 175 °C in a deep pot. Fry them in a loose batch until golden and the bubbling has subsided. Drain on paper towels; they will crisp further as they cool.
Temperature: 175 °C / 347 °FReady to continue when: The noodles are golden, the bubbling has subsided, and they crisp as they cool.
3 min - 05
Prepare the chili oil and cook the noodles
Heat the dried chili flakes with the neutral oil for the chili in a small skillet over medium-low heat, stirring often, until the red turns darker and smoky. Remove from the heat immediately. Cook the remaining fresh egg noodles according to the package directions and drain well.
Ready to continue when: The flakes have darkened without blackening, and the cooked noodles are tender and well drained.
7 min - 06
Serve
Divide the cooked noodles among four bowls. Add the chicken and ladle the curry broth over them. Top with the fried noodles and serve with the limes, shallots for serving, pickled mustard greens, and prepared chili.
Ready to continue when: Each bowl has cooked noodles, chicken, broth, and a crispy topping, with the accompaniments ready to serve.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.