Description
Thai Chicken Curry Noodles (Khao Soi)
Dive into the rich flavors of Northern Thailand with Khao Soi, a creamy coconut curry noodle dish. Originating in Chiang Mai, this traditional street food blends aromatic spices with velvety coconut milk, tender chicken, and crispy fried noodles for a symphony of taste and texture. Khao Soi captures the essence of Thai cuisine with its balance of spicy, sweet, and savory flavors. Perfect for a quick yet indulgent dinner!
3-4 chicken drumsticks
3 garlic cloves
2 Thai shallots
4 tbsp red curry paste
½ tsp turmeric powder
2 cups coconut milk
3 tbsp soy sauce
1 tsp palm sugar
340g dried egg noodles
2 cups fried noodles
½ small onion, sliced
Chopped coriander
2 lemons, wedges
250ml chicken stock
Directions:
1. Sauté garlic and shallots in oil. Add curry paste and turmeric; stir for 3 mins.
2. Slowly mix in 1 cup coconut milk. Simmer until oil rises.
3. Add chicken; cook through. Stir in remaining coconut milk and simmer.
4. Add chicken stock, soy sauce, and sugar. Keep warm.
5. Boil and drain noodles. Serve with curry, fried noodles, and toppings.
Prep Time: 10 mins
Kcal: 742 per serving
Step-by-Step Guide
1. Prepare Aromatics: Finely mince the garlic and shallots. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Sauté until fragrant and softened, about 2 minutes.
2. Bloom the Curry Paste: Add the red curry paste and turmeric powder to the pot. Stir constantly for 3 full minutes to cook the paste and release its oils. This step is crucial for depth of flavor.
3. Create the Curry Base: Pour in 1 cup of coconut milk, stirring to fully incorporate it with the paste. Let it simmer gently for 5-7 minutes, until you see red oil shimmering on the surface.
4. Cook the Chicken: Add the chicken drumsticks to the pot, coating them in the curry base. Cook for 5 minutes, turning occasionally. Add the remaining coconut milk and enough chicken stock to just cover the chicken. Bring to a gentle simmer, cover, and cook for 25-30 minutes until the chicken is tender.
5. Season the Broth: Stir in the soy sauce and palm sugar. Taste and adjust seasoning. Keep the curry warm on low heat.
6. Prepare Noodles & Toppings: Cook the dried egg noodles according to package directions. Drain. Thinly slice the onion and chop the coriander. Cut lemons into wedges.
7. Assemble: Divide the boiled noodles among deep bowls. Ladle the hot curry and chicken over the top. Garnish generously with crispy fried noodles, sliced onion, and fresh coriander. Serve immediately with lemon wedges on the side.
Serving Suggestions
Serve Khao Soi in deep bowls to contain the fragrant broth. Traditional accompaniments include a small plate of extra sliced shallots, pickled mustard greens, and roasted chili oil for those who desire more heat. A light, crisp lager or a chilled glass of Thai iced tea perfectly balances the curry’s richness.
How-to Summary
To make Khao Soi, sauté aromatics and bloom red curry paste in oil. Add coconut milk to form a base, then simmer chicken drumsticks in this mixture with stock until tender. Season with soy sauce and palm sugar. Serve the curry over boiled egg noodles, topped with crispy fried noodles, fresh onion, coriander, and a squeeze of lemon.
Frequently Asked Questions
Can I use chicken breasts instead of drumsticks? Yes, but for best results, use bone-in, skin-on thighs. Breasts can dry out. If using, add them later in the simmering process and cook just until done.
What can I substitute for palm sugar? Light brown sugar is the best substitute, offering a similar mild molasses flavor.
Is there a vegetarian version? Absolutely. Use fried tofu or chickpeas instead of chicken, and substitute the chicken stock with a rich vegetable broth.
How do I store leftovers? Store the curry and boiled noodles separately in airtight containers in the fridge for up to 3 days. Reheat the curry gently. The crispy noodles will soften, so add fresh ones when serving.
My curry is too spicy. How can I fix it? Balance the heat by adding a bit more coconut milk and a pinch of sugar. Serving it with extra lime wedges also helps, as acidity counteracts spice.
Common Mistakes to Avoid
- Not Blooming the Paste: Failing to cook the curry paste in oil results in a raw, harsh flavor.
- Overcooking the Coconut Milk: Boiling the coconut milk vigorously can cause it to curdle or separate unpleasantly. Maintain a gentle simmer.
- Skipping the Toppings: The crispy fried noodles and fresh herbs are essential for the signature texture contrast. Don’t omit them.
- Using the Wrong Noodles: Seek out dried or fresh egg noodles. Using rice noodles will create a different dish entirely.
Conclusion
Mastering Khao Soi at home brings the vibrant street markets of Chiang Mai to your kitchen. This dish is a celebration of contrasting textures and harmonious flavors. By following this guide and avoiding common pitfalls, you can create an authentic, restaurant-quality Thai curry noodle soup that is sure to impress. Enjoy the process of building the complex, aromatic broth and the delightful final assembly.