Cooking Lucid
Khao Soi
Northern Thai coconut curry noodle soup with crispy and soft egg noodles, pickled mustard greens, and shallots. Rich, complex, and unforgettable.
Prep 20 min
Cook 35 min
Total 55 min
Serves 4
Ingredients
Step 1 — Curry broth
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 lb chicken thighs
- 2 tbsp curry powder
- 1 tbsp fish sauce
- 1 tbsp palm sugar
Step 2 — Noodles and toppings
- 8 oz egg noodles (half fried until crispy)
- Pickled mustard greens
- Shallots (sliced)
- Lime wedges
- Chili oil
- Fresh cilantro
Instructions
- 1
Build broth
Fry curry paste in coconut cream. Add chicken, broth, curry powder, fish sauce, and sugar. Simmer 25 minutes.
- 2
Cook noodles
Boil half the egg noodles. Deep-fry the other half until crispy.
- 3
Assemble bowls
Ladle broth and chicken over boiled noodles. Top with crispy noodles, pickled greens, shallots, cilantro, and lime.
Nutrition per serving: 520 cal · 32g protein · 48g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
