Khao Soi

Name: Khao Soi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g egg noodles; 300 g chicken; 400 ml coconut curry; crispy noodles to top; pickled mustard — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Khao Soi traces its origins to the bustling city of Chiang Mai, where it is a beloved staple of northern Thai cuisine. Traditionally enjoyed as a comforting lunch, this dish is a reflection of the region's unique culinary style. Prepared with a generous hand for seasoning and a knack for balancing richness and spice, it's a home-cooked favorite that speaks to the heart of Thai family meals.

Expect a bowl of Khao Soi to envelop your senses with its creamy coconut curry, tender chicken, and al dente egg noodles. The dish's crowning glory is a layer of crispy noodles, providing a delightful contrast in texture. A tangy bite from pickled mustard greens rounds out the flavors, making every spoonful a harmonious blend of savory, spicy, and tangy notes.

Ingredients

400 gegg noodles
300 gchicken
400 mlcoconut curry
crispy noodlesto top
pickled mustard — to serve
to tastefine sea salt

Method

Begin by patting the 300 g of chicken dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and any preferred spices, ensuring an even coating. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil. Once the oil shimmers, add the chicken pieces and brown them on all sides until they develop a deep golden color, which enhances the flavor of the dish.
Once the chicken is browned, add your choice of aromatics such as chopped onions, garlic, and ginger to the pot. Stir them around the chicken, allowing them to cook until they become tender and fragrant, which typically takes a few minutes. This step is crucial as it builds the base flavor for the Khao Soi.
Pour in 400 ml of coconut curry into the pot with the chicken and aromatics. Stir to combine, ensuring the chicken is well-coated with the curry. Bring the mixture to a gentle simmer, allowing the flavors to meld together. If the sauce appears too thin, let it reduce slightly until it reaches a creamy consistency that clings to the chicken.
While the curry simmers, cook 400 g of egg noodles according to package instructions in a separate pot. Once cooked, drain the noodles and set them aside. Taste the coconut curry for seasoning and add more fine sea salt if necessary, adjusting to your preference.
To serve, place a portion of the cooked egg noodles in each bowl. Ladle the coconut curry with chicken over the noodles, ensuring each serving has a generous amount of sauce. Top with crispy noodles for texture and garnish with pickled mustard for a tangy contrast. Finish with fresh herbs like cilantro or green onions to add a burst of freshness before serving.