Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup with Chicken)

Ingredients

• chicken thighs, bone-in600g
• coconut milk, full-fat400ml
• red curry paste3 tbsp
• curry powder1 tsp
• ground turmeric1/2 tsp
• fish sauce2 tbsp
• palm sugar1 tbsp
• chicken stock500ml
• shallots, sliced2
• garlic, minced4 cloves
• fresh ginger, sliced20g
• lemongrass, bruised1 stalk
• kaffir lime leaves3 leaves
• egg noodles (fresh or dried)400g
• vegetable oil for frying200ml

Directions

1. 1

   Start by making the crispy noodles: heat oil in a deep pan. Take about 1/4 of the egg noodles and fry in small batches until golden and crispy. Drain on paper towels and set aside.

2. 2

   In a large pot, heat a few tablespoons of oil over medium heat. Add the red curry paste and stir-fry for 2-3 minutes until fragrant. Add the shallots, garlic, ginger, and continue for another minute.

3. 3

   Add the chicken thighs, turmeric, curry powder, and mix well to coat. Cook for 3-4 minutes, turning the chicken until lightly browned.

4. 4

   Pour in the coconut milk and chicken stock. Add the lemongrass, kaffir lime leaves, fish sauce, and palm sugar. Bring to a gentle boil, then reduce heat to low and simmer for 25 minutes, until chicken is tender.

5. 5

   Meanwhile, cook the remaining noodles according to package instructions. Drain and divide among serving bowls.

6. 6

   Once the chicken is cooked, remove the lemongrass and lime leaves. Taste and adjust seasoning with fish sauce or sugar if needed.

7. 7

   To serve, place noodles in bowls, top with chicken and broth. Garnish generously with crispy noodles, sliced shallots, lime wedges, and optional pickled mustard greens.