Khao Soi
Try this spicy curry noodle dish filled with bright flavors and contrasting textures for a fun weekend meal.
85 Minutes
4-6 Servings
Medium
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
Thaimee Love
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.
Ingredients
For the Khao Soy Paste
2-3
shallots, peeled
1
(2 inch) piece ginger, peeled
7
dried long red chiles
1
teaspoon salt
1 ½
teaspoons coriander seeds, toasted
2
black cardamom pods, toasted
1
tablespoon chopped fresh turmeric
For the Chili Oil
2
tablespoons vegetable oil
2
tablespoons red Thai chile powder
½
teaspoon salt
For the Soup
6
cups fresh egg noodles
3
tablespoons plus 1 quart vegetable oil, divided
4
(13.5 ounce) cans coconut milk
4
chicken thighs
½
cup fish sauce
½
cup palm sugar (coconut sugar would also work)
Pickled mustard, lime wedges and thinly sliced shallots to serve
Instructions
STEP 1
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.
STEP 2
Meanwhile, place the
dried chiles
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.
STEP 3
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.
STEP 4
In a
Butter Warmer
, combine the oil and
chile oil
over medium heat until well blended. Add the salt and cook, stirring, until it dissolves, about 2 minutes.Transfer to a bowl and set aside.
STEP 5
Place the egg noodles on a large
Sheet Pan
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.
STEP 6
In a
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.
STEP 7
Skim 2 tablespoons coconut cream from the top of one of the cans of coconut milk and set aside. In a
Saucier
, 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.
STEP 8
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.
STEP 9
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.
STEP 10
As the chicken cooks, use your hands to form four ½ - cup size nests with the remaining 2 cups of noodles.
STEP 11
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.
STEP 12
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.
STEP 13
To serve, spoon some boiled noodles into an
Entrée Bowl
, top with a ladle of curry, a piece of chicken and finish with a nest of fried noodles.
STEP 14
Serve with chile oil, pickled mustard, lime wedges and thinly sliced shallots.
