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Khao Soi: Northern Thai Curry Noodle Soup

A rich and aromatic Northern Thai curry noodle soup made with homemade curry paste, coconut milk, and topped with crispy fried noodles.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Curry Paste
  • 2 pods black cardamom Opt for high-quality spices.
  • 1.5 tablespoon coriander seeds
  • 0.75 oz ginger, thinly sliced Bring to room temperature for better flavor extraction.
  • 1.5 inch fresh turmeric, thinly sliced, or 1 teaspoon ground turmeric
  • 1/2 cup shallots, sliced 1/4 inch thick
  • 0.75 oz mild dried chilies, such as guajillo or puya Adjust spice levels according to preference.
  • 1 teaspoon coarse salt
For the Curry Broth
  • 1.5 cups coconut milk, plus extra for drizzling Use quality brands for best flavor.
  • 8 pieces chicken drumsticks Substitute with firm tofu for a vegetarian version.
  • 3 cups water
  • 3 tablespoons soy sauce Use tamari for gluten-free.
  • 1 tablespoon black soy sauce
  • 2-3 teaspoons fish sauce, optional
  • 1 tablespoon palm sugar, finely chopped
For the Noodles and Garnishes
  • 12 oz flat fresh egg noodles
  • 1/4 cup chopped shallots or red onion
  • 1/2 cup chopped pickled mustard greens Pairs well with the soup.
  • Chopped cilantro and/or green onions for garnish
  • 1 lime, cut into wedges Adds brightness to the dish.
  • Fried chili flakes, to taste Add for an extra kick.

Method
 

Prepare the Curry Paste
  1. In a skillet over medium heat, toast the black cardamom and coriander seeds until fragrant, about 2-3 minutes. Be sure to keep an eye on them to prevent burning!
  2. Sear the ginger, turmeric, and shallots until charred, about 5 minutes. Once charred, combine the toasted spices and dried chilies in a mortar and pestle or food processor, grinding into a fine paste.
  3. Pound the ginger, turmeric, shallots, and coarse salt into a smooth paste. This is where the magic happens!
For the Curry Broth
  1. In a large pot, bring the coconut milk to a gentle boil over medium heat. Stir in your freshly made curry paste until it thickens, around 5 minutes.
  2. Add the water, soy sauces, palm sugar, and chicken drumsticks. Reduce to a simmer and cook for about 40 minutes until the chicken is tender and cooked through.
Cook the Noodles
  1. In a separate pot, bring water to a boil and cook the flat egg noodles according to package instructions. Drain and set aside.
For Crispy Fried Noodles
  1. In hot oil, fry a portion of the cooked noodles until golden and crispy, about 2-3 minutes. Drain on paper towels.
Assemble
  1. In bowls, place a generous portion of your cooked noodles. Add the chicken drumsticks, ladle over the curry broth, and top with your crispy noodles.
  2. Garnish with chopped cilantro and serve with lime wedges and favorite condiments on the side.

Notes

For thicker broth, let it simmer a bit longer. This dish pairs beautifully with a light salad or steamed jasmine rice on the side.