Khao Soi
This Khao Soi recipe brings the bold flavors of northern Thailand to your kitchen. Creamy coconut curry broth, tender chicken, and a mix of soft and crispy noodles make this a deeply satisfying dish.
Ingredients
For the noodles
- 1 onion diced
- 2 roma tomatoes
- 6 garlic cloves peeled
- 2 tablespoons minced fresh ginger
- 3 tablespoons oil
- 2 pounds chicken breast cut into cubes
- 1 teaspoon hot chili powder
- 3 cardamom pods
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 2 cups water
- 2 16-ounce cans coconut milk
- 2 teaspoons chickpea flour or all-purpose flour
- 1 pound Chinese style egg noodles Hokkien noodles, cooked according to package directions
For the chili oil
- 1 cup oil
- 1/4 cup Kashmiri chili powder
For garnish
- 1 package egg roll wrappers thinly sliced and fried
- 1 cup thinly sliced green onions
- 1 cup chopped cilantro
- 1 lemon cut into wedges
- 3 hard-boiled eggs peeled and cut into wedges
Instructions
Make the curry base
- In a blender, combine the tomatoes, onion, garlic, ginger, and enough water to blend until smooth.
- Heat oil in a large skillet over medium heat. Add the blended mixture and cook until fragrant and translucent.
Cook the chicken
- Add the chicken, chili powder, turmeric, salt, and cardamom pods. Stir well and cook until the chicken is no longer pink.
- Pour in water, stir, and cover. Simmer on low until the chicken is tender.
Finish the broth
- In a separate blender, mix coconut milk with chickpea flour until smooth.
- Pour the coconut milk mixture into the pot, stirring well. Let it simmer on low until the broth is thickened and well combined.
Make the chili oil
- Heat oil in a small pan until hot, then remove from heat. Stir in the Kashmiri chili powder and mix well. Set aside.
- Assemble and Serve
- Ladle the curry over cooked egg noodles in bowls.
- Top with crispy fried noodles, green onions, cilantro, lemon wedges, and hard-boiled eggs.
- Drizzle with chili oil to taste and serve immediately.
Notes
1. If you prefer a milder version, reduce the chili powder in both the broth and chili oil.
2. The crispy noodles can be made ahead and stored in an airtight container for up to a week.
3. For a vegetarian version, swap chicken for tofu or mushrooms.
2. The crispy noodles can be made ahead and stored in an airtight container for up to a week.
3. For a vegetarian version, swap chicken for tofu or mushrooms.
Nutrition
Calories: 936kcalCarbohydrates: 104gProtein: 74gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 41gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 381mgSodium: 1202mgPotassium: 1789mgFiber: 12gSugar: 7gVitamin A: 5652IUVitamin C: 31mgCalcium: 179mgIron: 8mg
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