Jump to recipe
Yields:
4
Prep Time:
15 mins
Total Time:
1 hr 15 mins
There are three types of khao soi in Southeast Asia, and they hail from Myanmar, Thailand, and Laos. They're all very different, but let's talk about the khao soi from Thailand. Thai khao soi is commonly found in Northern Thailand and is filled with several dried spices. Chiang Mai is one of the cities that celebrates this dish from every corner; everyone there says they make the best Thai khao soi. This style was created when Chinese Muslims migrated to the north and introduced khao soi with coconut milk and spices. It's a delicious noodle soup that with a variety of textures and fresh flavors. Typically, the dish uses yellow egg noodles and is made with chicken.
TIP: Make sure your oil heated to at last 325° so your noodles will puff up when frying. Extra khao soi paste will last up to a month in the fridge.
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Ingredients
Khao Soi Spice Paste
- 6
dried long red chillies, seeded for less heat
- 1 tsp.
whole coriander seeds
- 1 tsp.
whole cumin seeds
- 1 tsp.
ground turmeric
- 1 tsp.
kosher salt
- 1
lemongrass stalk, white part bruised and soft inside finely chopped
- 1
1-inch piece of galangal, peeled and, roughly chopped
- 2
Asian red shallots, peeled, chopped
- 4
garlic cloves, chopped
- 4
Makrut lime leaves, stems removed, roughly chopped
- 1 tsp.
shrimp paste
For the Soup and assembly
- 2 cups
plus 1 tbsp. vegetable oil, divided
- 6
bone-in, skin-on chicken drumsticks
Khao soi spice paste (recipe above)
- 1
13.5-oz can coconut milk
- 5 cups
water
- 3 Tbsp.
fish sauce
- 2 Tbsp.
ground palm sugar or brown sugar
- 4 cups
wonton noodles or cooked egg noodles, divided
Chopped fresh cilantro, Asian shallots cut into small wedges, lime wedges, sambal oelek, and chopped pickled mustard greens, for serving
Directions
Make the Khao Soi Spice Paste
- Step 1Make the paste: In a small skillet, toast the chilies, coriander, and cumin seeds over medium heat, shaking often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush to a powder. Add the turmeric, salt, soft part of the lemongrass, galangal, red shallots, garlic, lime leaves, shrimp paste and crush until ingredients form a paste.
For the Soup
- Step 1Heat 1 tablespoon vegetable oil in a Dutch oven or other large heavy-bottomed pot over medium-high. Add chicken and cook, turning occasionally, until browned on all sides, about 10 minutes total. Transfer chicken to a plate.
- Step 2 Add the curry paste to the pot and cook, stirring, 1 minute. Add the coconut milk and whisk to combine. Slowly add the water, fish sauce, palm sugar, and remaining lemongrass. Return the chicken to the pot and bring to a boil. Reduce heat to low and cover. Simmer, covered, until chicken is falling off the bone, about 40 minutes.
- Step 3 Meanwhile, in a small pot, heat remaining 2 cups vegetable oil over high. Add 4 ounces wonton noodles and fry until the noodles puff and become golden and crispy, 30 seconds to 1 minute. Transfer to a paper towel lined plate to drain.
- Step 4 Cook remaining noodles according to package directions; rinse under cold water and drain.
- Step 5 To serve, divide noodles, broth and chicken among bowls. Top with cilantro, Asian shallots, lime, sambal oelek, mustard greens and crispy noodles.
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