Chicken Khao Soi

A noodle soup where creamy coconut milk meets the punch of yellow curry. The chicken is fork-tender, providing a sharp contrast to the crunch of deep-fried noodles.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1642
• Protein: 53 g
• Carbs: 91 g
• Fat: 125 g

Ingredients

• 4 piece Chicken leg ( cleaned )
• 800 ml Coconut milk ( well shaken )
• 3 tbsp Thai curry paste yellow
• 400 g Egg noodles (mie)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar ( chopped )
• 1000 ml Peanut oil ( for frying )
• 1 piece Red onion ( thinly sliced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Coriander ( chopped )
• 1 tsp Turmeric powder
• 250 ml Mineral water
• 100 g Pickled mustard greens ( rinsed and coarsely chopped )

Instructions

1. Roasting the paste

   In a pot, heat 200ml of coconut milk. When the fat separates and small oil bubbles appear, add the yellow curry paste and turmeric. Cook until the aromas fill the kitchen.

2. Simmering the chicken

   Add the chicken thighs to the paste. Pour in the remaining coconut milk and mineral water. Bring to a simmer. Let simmer over low heat until the meat is tender and the broth is slightly reduced.

3. Frying the noodles

   Heat the peanut oil. Dip a handful of dry egg noodles. They should puff up and become crispy and golden in a few seconds. Drain on paper towels.

4. Cooking the soft noodles

   Cook the remaining egg noodles in boiling water according to the indicated time. Drain and immediately divide into deep bowls.

5. Final seasoning

   Stir the fish sauce, soy sauce, and palm sugar into the broth. The sauce should coat the back of a spoon. Pour the hot broth and a chicken thigh over the soft noodles.

6. Garnish and serving

   Garnish each bowl with the fried noodles, sliced red onion, pickled mustard greens, cilantro, and a lime wedge to balance the flavors.

Chef's tips

• Don't skip the coconut milk splitting step; that's where the flavors concentrate.
• If the broth is too thick, thin it with a bit of water; it should be fluid yet rich.
• Serve with raw red onions and lime on the side so everyone can adjust the acidity.

Storage

Store the broth and chicken in the fridge separately from the noodles. Reheat gently in a pot. Fried noodles keep for 2 days in an airtight container.