Time: 20 minutes
Makes 4 servings

Adapted from The Woks of Life

chicken khao soi

NORTHERN THAI COCONUT CURRY NOODLE SOUP

I had this the first time right before New Years as takeout from this Thai place in Houston. This is pretty similar in process as the laksa but I find that the fishy flavor is stronger and it’s more brothy instead of creamy. I’m not sure how spicy this version will be since I used different peppers.

Ingredients:

  • 2 tbsp neutral oil

  • 1 lb boneless, skinless chicken thighs, sliced

  • 1 jar khao soi paste

  • 2 tbsp Thai red curry paste (in the can)

  • 4 cups chicken stock

  • 2 tsp brown sugar

  • 1- 13.5 oz can unsweetened coconut milk

  • 3 tbsp fish sauce, to taste

  • 1 pound fresh Chinese egg noodles (thick wonton noodles work well)

  • To garnish: thinly sliced shallots, lime wedges, pickled mustard stems/greens, crispy noodles, cilantro, nam prik pao

 

Instructions:

  1. Heat oil in a large pot over medium-high heat and stir-fry the chicken until browned. Remove from pot and set aside. To the fat left in the pot, add the khao soi paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.

  2. Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.

  3. Meanwhile, cook the noodles according to package instructions.

  4. To serve, top noodles with broth and garnishes.