Thai Coconut Curry Noodle Soup (Print Version)
# Ingredients:
→ Khao Soi Paste
01 -
2 fresh Thai bird's eye chilies
02 -
2 medium shallots, peeled
03 -
6 cloves garlic
04 -
1-inch piece fresh ginger, peeled and sliced
05 -
1/4 cup fresh cilantro (stems and leaves)
06 -
Fresh lime zest from 1 lime
07 -
2 teaspoons ground turmeric
08 -
2 teaspoons ground coriander
09 -
1 teaspoon curry powder
10 -
2 tablespoons shrimp paste
→ Soup Base
11 -
2 tablespoons vegetable oil
12 -
1 pound boneless skinless chicken thighs, sliced
13 -
2 tablespoons Thai red curry paste
14 -
4 cups low sodium chicken stock
15 -
2 teaspoons brown sugar
16 -
14 ounces unsweetened coconut milk
17 -
3 tablespoons fish sauce
18 -
1 pound fresh Chinese egg noodles
→ Fresh Garnishes
19 -
Fresh shallots, thinly sliced
20 -
Lime wedges
21 -
Pickled mustard stems and greens
22 -
Crispy fried noodles
23 -
Fresh cilantro, chopped
24 -
Thai chili paste (Nam Prik Pao)
# Instructions:
01 -
Combine all the khao soi paste ingredients in a food processor. Pulse until you achieve a smooth, fragrant paste that will form the foundation of your soup.
02 -
Heat vegetable oil in a large pot over medium-high heat. Stir-fry the sliced chicken until golden brown, then set aside. In the same pot with the remaining fat, fry the homemade paste for 3-5 minutes until the aromas are released. Add Thai red curry paste, chicken broth, and brown sugar, bringing everything to a gentle boil.
03 -
Lower the heat and let the broth simmer quietly. Pour in the coconut milk and fish sauce, stirring to combine. Return the browned chicken to the pot, letting it finish cooking in the fragrant broth.
04 -
While the soup is simmering, cook your fresh Chinese egg noodles according to the package instructions until they reach the perfect chewy texture.
05 -
Divide the cooked noodles among four bowls. Ladle the hot chicken and curry broth over the noodles. Top each bowl with sliced shallots, lime wedges, pickled mustard greens, crispy fried noodles, fresh cilantro, and Thai chili paste to taste.
# Notes:
01 -
This rich and aromatic Khao Soi is a beloved noodle soup from Northern Thailand, Myanmar, and Laos
02 -
The combination of both soft and crispy noodles is traditional and gives this dish its signature texture
03 -
You can substitute laksa paste for shrimp paste if needed