Ingredients:

  • 1 tbsp vegetable oil
  • 2 tbsp Khao Soi curry paste (available at Asian grocery stores)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups chicken stock
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 8 oz fresh egg noodles
  • 2 oz dried thin egg noodles (for frying)
  • 1/4 cup vegetable oil (for frying noodles)
  • For serving:
    • Pickled mustard greens, chopped
    • 1/2 red onion, thinly sliced
    • 2 limes, cut into wedges
    • Roasted chili paste (nam phrik pao)

Instructions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the Khao Soi curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
  2. Gradually stir in the coconut milk, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  3. Add the chicken stock and chicken pieces. Simmer gently for 15-20 minutes, or until the chicken is cooked through. Season with salt to taste.
  4. While the chicken is simmering, cook the fresh egg noodles according to package directions. Drain and set aside.
  5. Heat the 1/4 cup of vegetable oil in a small skillet over medium-high heat. Add the dried thin egg noodles and fry until golden brown and crispy, about 1-2 minutes. Be careful not to burn them. Remove with a slotted spoon and drain on paper towels.
  6. To serve, place a portion of the cooked fresh egg noodles in a bowl. Ladle the chicken and curry broth over the noodles. Top generously with the crispy fried egg noodles, chopped pickled mustard greens, sliced red onion, and a dollop of roasted chili paste. Serve immediately with lime wedges on the side for squeezing. Enjoy the incredible flavors and textures of Khao Soi!