Khao Soi Recipe

Prepare aromatics and paste

In a medium bowl, combine red curry paste, turmeric powder, curry powder and sliced galangal (or grated ginger) with 1/4 cup of coconut milk to make a smooth slurry.

Heat a large Dutch oven or deep skillet over medium heat. Add 1 tablespoon neutral oil if needed and pour in the curry slurry. Cook, stirring, for 1–2 minutes until fragrant.

Add the remaining coconut milk and chicken stock to the pot, whisking to combine. Add kaffir lime leaves if using.

Bring the mixture to a gentle simmer, then add fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning — it should be balanced savory, slightly sweet, and a bit tangy.

Simmer gently on low for 10–12 minutes to blend flavors while you prepare other components.

Right before serving stir in lime juice and remove galangal slices and kaffir leaves.

Season chicken pieces with salt and pepper.

Add the chicken to the gently simmering curry broth and poach for 6–8 minutes, until cooked through. If you prefer, brown the chicken first in a separate skillet for more caramelized flavor, then add to the broth to finish cooking for 4–6 minutes.

Cook the egg noodles (for the soup) according to package instructions until al dente. Drain and divide among serving bowls. Reserve hot water to keep noodles warm if needed.

Make crispy noodles

While broth simmers, make a batter for frying by whisking together all-purpose flour, cornstarch and cold water until smooth. You want a loose batter that will coat noodles or form small nests.

Heat vegetable oil in a wide skillet or wok to 350°F (175°C). If you don’t have a thermometer, heat until oil shimmers and a pinch of batter sizzles immediately.

Toss a handful of fresh or cooked egg noodles in the batter to coat lightly, then carefully drop into the hot oil. Fry in batches, spreading the noodles into small nests. Fry until golden brown and crisp, about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.

Alternatively, you may deep-fry thin nests of plain raw dried noodles directly until crisp (adjust time accordingly). Keep the crispy noodles warm and separate from the broth so they stay crunchy when served.

Reheat the broth briefly to bring to a gentle simmer and ensure chicken is hot.

To assemble each bowl: place a portion of cooked egg noodles in the bowl, ladle hot coconut curry broth with chicken over the noodles (enough to cover and leave a little on top).

Top each bowl with a small handful of crispy fried noodles for texture, plus pickled mustard greens, sliced shallots, scallions, cilantro, and toasted fried shallots.

Serve immediately with lime wedges and chili oil on the side so diners can adjust brightness and heat to taste.