Khao Soi Recipe

Toast and grind spices

In a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. Let cool, then grind into a powder using a spice grinder or mortar and pestle.

Soften chilies

Soak dried red chilies in hot water for 10 minutes until softened, then drain and remove seeds for a milder paste.

Prepare paste

In a food processor or mortar and pestle, blend soaked chilies, shallots, garlic, ginger, lemongrass, ground coriander and cumin, turmeric, curry powder, and shrimp paste (if using) into a smooth paste. Add 1 tablespoon of oil to help blend if needed.

Fry curry paste

Heat 2 tablespoons of oil in a large pot over medium heat. Add 4 tablespoons of the prepared curry paste and cook, stirring frequently, until fragrant and oil begins to separate, about 3-5 minutes.

Add coconut milk

Pour in the coconut milk and bring to a simmer. Stir to combine with the curry paste.

Add chicken

Add the chicken pieces to the pot and simmer for 5 minutes.

Add broth and seasonings

Pour in the chicken stock, fish sauce, soy sauce, palm sugar, and salt. Simmer gently for another 15-20 minutes until the chicken is cooked through and the flavors meld.

Cook noodles

Bring a large pot of water to a boil. Cook the egg noodles according to package instructions until just tender. Drain and rinse in cold water. Set aside.

Fry noodles for topping

Heat 2 cups of vegetable oil in a small pot to 350°F (175°C). Take a small portion of noodles (about a handful) and fry until golden and crispy, about 1-2 minutes. Drain on paper towels. These will be used as a crispy topping.

Prepare garnishes by chopping pickled mustard greens, slicing red onions, cutting lime into wedges, and chopping fresh cilantro. Set aside for serving.

Assemble bowls

Place a portion of cooked egg noodles in serving bowls. Ladle hot curry soup with chicken over the noodles.

Add toppings

Top each bowl with a handful of crispy fried noodles, pickled mustard greens, red onion slices, chopped cilantro, and a drizzle of chili oil. Serve with lime wedges on the side.