ThailandSoutheast Asia

Khao Soi

Name: Khao Soi
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 lb Chicken drumsticks; 9 oz Egg noodles, boiled, for serving; 3 oz Egg noodles, fried crisp, for topping; 13½ fl oz Coconut milk (canned), first can, fried with the curry paste; 13½ fl oz Coconut milk (canned), second can, for the broth; 3 tbsp Thai red curry paste; 1 tbsp Curry powder; 1 tsp Ground turmeric; 2 cups Chicken broth; 2 tbsp Fish sauce, plus more to taste; 1 tbsp Light brown sugar, packed; ½ Red onion, thinly sliced, for the curry paste; ½ Red onion, thinly sliced, for garnish; 3 cloves Garlic, minced; 1 tbsp Ginger root, peeled and grated; 2 Lime, cut into wedges; ½ cup Cilantro, chopped leaves; 2 tbsp Vegetable oil, for frying the curry paste; 1 cup Vegetable oil, for frying the noodles; 1 tbsp Chili crisp, for serving (optional); 2 Thai chili peppers, sliced, for serving (optional)

1 hr 20 minServes 4$60.14

A curry noodle soup associated with northern Thailand. This home-style version builds the broth on prepared Thai red curry paste with curry powder, turmeric, garlic, ginger, and red onion, braises chicken drumsticks in coconut milk until tender, and serves the soup over egg noodles with fried noodles, sliced red onion, cilantro, and lime. Red onion stands in for the usual shallots and tastes sharper. Pickled mustard greens, a common garnish, are omitted because they are not a canonical ingredient.

Ingredients

2 lbChicken drumsticks
9 ozEgg noodlesboiled, for servingBuy 1 package
3 ozEgg noodlesfried crisp, for topping
13½ fl ozCoconut milk (canned)first can, fried with the curry pasteBuy 2 cans
13½ fl ozCoconut milk (canned)second can, for the broth
3 tbspThai red curry pasteBuy 1 jar
1 tbspCurry powderBuy 1 jar
1 tspGround turmericBuy 1 jar
2 cupsChicken brothBuy 1 carton
2 tbspFish sauceplus more to tasteBuy 1 bottle
1 tbspLight brown sugarpackedBuy 1 bag
½Red onionthinly sliced, for the curry pasteBuy 0.44 lb
½Red onionthinly sliced, for garnish
3 clovesGarlicmincedBuy 1 head
1 tbspGinger rootpeeled and gratedBuy 0.02 lb
2Limecut into wedges
½ cupCilantrochopped leavesBuy 1 bunch
2 tbspVegetable oilfor frying the curry pasteBuy 1 bottle
1 cupVegetable oilfor frying the noodles
1 tbspChili crisp (optional)for servingBuy 1 jar
2Thai chili peppers (optional)sliced, for servingBuy 1 package

Substitutions

Light brown sugar in place of “Palm sugar”. Light brown sugar is used because palm sugar is unpriced at the reference store (no accepted product); both are caramel-toned sugars used here in a small seasoning amount.
Red onion in place of “Shallots, 2 (thinly sliced)”. Use red onion in place of shallot for grocery availability; flavor will be somewhat sharper and less delicate than shallot.

Method

Cook the egg noodles as directed on the package; keep three quarters for serving and pat the rest dry.
Heat 1 cup of the oil and fry the dried portion of noodles until crisp, then drain on paper towels.
In a pot, warm 2 tbsp oil and fry the curry paste, curry powder, turmeric, garlic, ginger, and half the red onion until fragrant.
Add one can of coconut milk and simmer until the oil begins to separate.
Add the drumsticks and turn them in the paste to coat.
Add the second can of coconut milk, the broth, fish sauce, and brown sugar; cover and simmer about 40 minutes until the chicken is tender.
Taste and adjust the seasoning with fish sauce and brown sugar.
Divide the boiled noodles among bowls, ladle over the soup and chicken, and top with crisp noodles, the remaining red onion, and cilantro.
Serve with lime wedges and, if using, chili crisp and sliced Thai chiles.