Try this spicy curry noodle dish filled with bright flavors and contrasting textures for a fun weekend meal.
noodles | curry | soup
If you haven’t been introduced to them yet, khao soi is a street food classic from the largest city in Northern Thailand. Fresh egg noodles are deep fried into crispy nests which are served with chicken thighs simmered in a coconut-based curry. Everything is brightened by a garnish of lime juice and pickled mustard greens, making the whole combination of textures and flavors truly magical.
Chef Hong Thaimee of
in New York stands behind the extra step of making your own curry paste because of the intense flavors it brings to the dish. You can source the dried spices online. Pickled mustard greens may be a little difficult to find unless you have a well-stocked Asian market near you, so feel free to omit.
For the Khao Soy Paste
(2 inch) piece ginger, peeled
dried long red chiles
teaspoons coriander seeds, toasted
black cardamom pods, toasted
tablespoon chopped fresh turmeric
For the Chili Oil
tablespoons vegetable oil
tablespoons red Thai chile powder
For the Soup
cups fresh egg noodles
tablespoons plus 1 quart vegetable oil, divided
(13.5 ounce) cans coconut milk
cup fish sauce
cup palm sugar (coconut sugar would also work)
Pickled mustard, lime wedges and thinly sliced shallots to serve
Preheat the oven to 400F. Wrap the shallots and ginger together in aluminum foil, place directly on an oven rack and roast for 10 minutes, or until softened. Remove from the foil and cool completely. Set aside.
Meanwhile, place the
in a bowl and add warm water to cover. Leave to soften for about 15 minutes. Wearing kitchen gloves (do not use bare hands when working with chiles), remove the chiles from the water and squeeze out excess water.
Using a mortar and pestle, mash the chiles with the shallots, ginger, salt coriander, cardamom and turmeric into a smooth spate, about 15 minutes. Alternatively, process the ingredients together with 1 cup coconut milk in a food processor until smooth, 3-5 minutes.
Place the egg noodles on a large
and pull them apart so they don’t stick together in the pot. Divide the noodles into a 4-cup portion and a 2-cup portion.
Stainless Clad Saucepan
, bring 3 quarts of water to a boil over high heat. Add the 4 cups of noodles and cook until softened, about 4 minutes. Drain the noodles and rinse with cold water before setting aside. Toss with noodles the 3 tablespoons vegetable oil to keep them from sticking.
Skim 2 tablespoons coconut cream from the top of one of the cans of coconut milk and set aside. In a
, combine the khao soy paste with the 2 tablespoons coconut cream, and place over medium heat and cook until the color intensifies, about 3 minutes.
Add the chicken skin side down and cook until the skin browns, about 3 minutes. Add the remaining coconut milk and bring just to the boil.
Reduce the heat to low and add the fish sauce and sugar. Simmer for another 15 minutes, stirring to dissolve the sugar, until the chicken is cooked and the sauce has thickened.
As the chicken cooks, use your hands to form four ½ - cup size nests with the remaining 2 cups of noodles.
Pour the remaining 1 quart vegetable oil into a
Enameled Cast Iron Dutch Oven
. Place over a medium high heat and bring the oil to 375F.
Add the nest of noodles and fry over high heat until golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined Sheet Pan to drain the excess oil.
To serve, spoon some boiled noodles into an
, top with a ladle of curry, a piece of chicken and finish with a nest of fried noodles.
Serve with chile oil, pickled mustard, lime wedges and thinly sliced shallots.