Northern Thai coconut curry soup with chicken and egg noodles

In a dry skillet over medium heat, toast coriander seeds and cumin seeds for 1–2 minutes until fragrant. Let cool.

Toast spices

Using a mortar and pestle or spice grinder, grind the toasted seeds into a fine powder.

Grind spices

In a mortar and pestle or food processor, combine soaked chilies, shallots, garlic, ginger, turmeric, ground spices, curry powder, and shrimp paste. Pound or blend into a smooth paste. Add a little water if needed to blend.

Make curry paste

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 4 tablespoons of the prepared curry paste and sauté for 2–3 minutes until aromatic.

Sauté curry paste

Add chicken drumsticks or thighs to the pot and stir to coat with the curry paste. Cook for 3–4 minutes until lightly browned.

Add chicken

Add coconut milk and chicken stock. Stir well and bring to a simmer. Add palm sugar, fish sauce, soy sauce, and salt. Simmer uncovered for 25–30 minutes, or until chicken is cooked through and tender.

Simmer soup

Bring a large pot of water to a boil. Cook egg noodles according to package instructions. Drain and rinse with cold water. Set aside half for soup and reserve half for frying.

Cook noodles

Heat 1 cup of vegetable oil in a small skillet over medium-high heat. Fry a handful of egg noodles until golden and crispy, about 1–2 minutes. Remove and drain on paper towels.

Fry crispy noodles

Chop pickled mustard greens, slice red onion, cut lime into wedges, and wash cilantro leaves.

Prepare garnishes

Divide cooked egg noodles into serving bowls. Ladle hot curry soup with chicken over noodles. Top with crispy noodles. Serve with pickled mustard greens, red onion, lime wedges, cilantro, and chili oil on the side.

Dried red chilies (soaked and deseeded)

Shallots

Garlic cloves

ข้าวซอยไก่ (khao soi gai)

Recipe information

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