Khao Soi Gai (northern Thai Coconut Curry Egg Noodles Soup) Recipe

Prepare chilies

Remove stems and most seeds from dried red chilies. Soak chilies in hot water for 15–20 minutes until softened, then drain and reserve soaking liquid.

In a dry skillet over medium heat, toast coriander seeds and cumin seeds for 1–2 minutes until fragrant. Crush or grind roughly and set aside.

Place softened chilies, toasted coriander and cumin, shallots, garlic, chopped ginger or galangal, sliced lemongrass, chopped coriander roots/stems, turmeric, shrimp paste, salt, and 1 tablespoon neutral oil into a food processor or mortar and pestle. Add 1–2 tablespoons of the reserved chili soaking liquid (or water) to help blend.

Blend or pound into a smooth, thick paste, scraping down sides as needed. The paste should be fairly wet but not watery. Taste and adjust salt.

Heat 2 tablespoons vegetable oil in a medium Dutch oven or deep skillet over medium heat.

Add 3 tablespoons of the prepared curry paste. Fry the paste, stirring frequently, for 2–3 minutes until aromatic and the oil separates slightly from the paste. This step deepens flavors.

Add the chicken pieces to the pot and stir to coat with the paste. Cook for 3–4 minutes until the chicken begins to brown but not fully cooked through.

Pour in 1 cup of coconut milk and bring to a gentle simmer, scraping any browned bits from the bottom. Simmer 3 minutes to let coconut milk incorporate with the paste.

Add the remaining 2 cups coconut milk and 2 cups chicken stock (or water). Stir to combine. Add palm sugar, fish sauce, and soy sauce if using. Add sliced kaffir lime leaves, carrot, and half the sliced onion.

Bring soup to a low simmer, cover partially, and simmer gently for 12–15 minutes until chicken is cooked through and vegetables are tender. Stir occasionally and skim any excess oil if desired.

Taste and adjust seasoning: add more fish sauce for saltiness, a squeeze of lime for brightness, or a little sugar if needed.

If using fresh egg noodles, blanch them in boiling water 30–60 seconds until heated-through but still firm. If using packaged cooked noodles, warm according to package instructions. Drain well.

Divide warm noodles among 4 bowls (about 3 oz per serving). Ladle the hot coconut-curry chicken soup over the noodles, making sure to include chicken and vegetables.

Top each bowl with a handful of crispy fried egg noodles for crunch, a spoonful of pickled mustard greens, sliced shallots, chopped green onions, and cilantro leaves.

Serve with lime wedges and chili oil on the side so diners can adjust acidity and heat. Squeeze lime and add chili to taste.