Khao Soi (Northern Thai Curry Noodle Soup)

Khao Soi:

• 1 Tbs red curry paste (See Red Curry Paste.)
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 12 oz egg noodles (fresh if available)
• 1 lb chicken thighs or drumsticks
• 1 Tbs palm sugar
• 2 Tbs soy sauce
• 1-2 Tbs fish sauce)
• Vegetable oil for frying noodles (to garnish)

Garnishes:

• lime wedges
• chopped cilantro or green onions
• crispy fried egg noodles

In a large pot, add chicken and chicken broth. Bring to a simmer and cook until the chicken is nearly done.

Meanwhile, in a separate pan, heat about ½ of the coconut milk until it begins to bubble. Stir in the red curry paste until fragrant, and the oil from the coconut milk separates slightly.

Add the remaining coconut milk, soy sauce, fish sauce (if using), palm sugar, and stir well.

Pour this curry-coconut mixture into the pot with the chicken. Simmer gently for 10-15 minutes until chicken is cooked through and the flavors blend.

While the soup simmers, cook the egg noodles according to package instructions; drain and set aside. Also, if you like, fry a small handful of egg noodles in hot oil until golden and crispy for the topping.

Taste the soup and adjust seasoning (more fish sauce, soy, or sugar) as needed.

To serve, place cooked noodles into bowls, ladle the curry soup over the noodles, add a piece of chicken, and top with crispy noodles, a lime wedge, and chopped cilantro or green onion.