Khao Soi (Thai curry noodle soup)
Khao Soi is one of those lesser-known classics from Northern Thailand that I think deserves just as much attention as the dishes you'll find on almost every Thai menu. It combines all those aromatic, creamy coconut curry flavors we love, but with egg noodles.
Ingredients · Servings 4
- 4 chicken drumsticks
- 10 g ginger
- 10 g Turmeric 🛒
- 4 shallots
- 3 cloves of garlic
- 20 g Coriander
- 1 tsp coriander seeds
- 1 stalk of lemongrass
- 2 dried chilies (mild)
- 2 kaffir lime leaves
- 600 ml coconut milk
- 400 ml chicken stock
- 1,5 EL Palmzucker
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1.5 tbsp fish sauce
- 300 g egg noodles
- Bamboo strips (for serving)
- 2 limes (for serving)
- Oil (for frying)
- Salt
Method · 40 min
- Peel the ginger and turmeric and cut them into large chunks. Slice the shallots into thin wedges. Peel the garlic and cut it into large chunks. Separate the coriander stems from the leaves and set the leaves aside for later. Lightly crush the lemongrass and remove the outer, woody layer. Cut the dried chilies into strips with scissors and remove the seeds.
- Grind the chilies, coriander seeds, and lime leaves to a fine powder in a mortar and pestle or spice grinder. Dry-roast the ginger, turmeric, two-thirds of the shallots, garlic, coriander stems, and lemongrass in a cast-iron pot over high heat for about 3 minutes. Then, grind them with a little salt in a mortar and pestle or food processor to a coarse paste. Add the spice powder and grind or process until a fine paste forms.
- Heat a little oil in the same pot and sauté the curry paste for about 1 minute. Stir in the coconut milk, chicken stock, and palm sugar, and bring to a boil. Add the chicken drumsticks, season with salt, reduce the heat to medium, and simmer for about 30 minutes. Turn the chicken occasionally and add a little stock or water if needed. Finally, season to taste with light and dark soy sauce and fish sauce.
- Meanwhile, heat oil in a pan over high heat. Fry about one-third of the noodles in batches for about 1–2 minutes until golden brown. Drain on paper towels, lightly salt, and set aside. Cook the remaining noodles in salted water according to package directions. Divide the cooked noodles between bowls and ladle the soup over them. Top each with a chicken leg and garnish with the remaining shallots, lime wedges, bamboo shoots, cilantro leaves, and the fried noodles.
