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khao soi recipe
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Diet: General (Gluten-Free Option)
Description
This khao soi recipe offers a rich, creamy, and spicy chicken and noodle dish, featuring a unique Smoked Paprika & Roasted Red Pepper Coconut Swirl for an exotic yet easy-to-make dinner. It’s perfect for those craving a special quick meal.
Ingredients
Scale
- 10–12 dried red chilies, rehydrated and deseeded
- 2 medium shallots, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 inch piece fresh galangal, sliced (or small piece fresh ginger)
- 1 stalk lemongrass, tough outer layers removed, thinly sliced
- 0.5 inch piece fresh turmeric, sliced (or 1 tsp ground turmeric)
- 1 tsp coriander seeds, toasted
- 0.5 tsp cumin seeds, toasted
- 0.5 tsp white peppercorns
- 1 tbsp fermented soybean paste (or miso paste)
- 1 tbsp vegetable oil, plus more for frying noodles
- 1.3 lbs boneless, skinless chicken thighs, cut into 1.2 inch pieces
- 3.3 cups full-fat coconut milk (or unsweetened coconut milk)
- 1 cup vegetable broth (or reduced-sodium broth)
- 1.5 tbsp palm sugar, grated (or brown sugar)
- 2 tbsp light soy sauce (or gluten-free tamari)
- 14 oz fresh egg noodles (for soup) (or rice noodles for gluten-free)
- 3.5 oz thin egg noodles (for frying)
- 0.5 cup roasted red peppers, from a jar (drained) or freshly roasted
- 0.25 cup thick coconut cream
- 1 tsp smoked paprika
- Pinch of salt
- Pinch of sugar
- 1 tsp lime juice
- 0.5 cup pickled mustard greens, roughly chopped
- 1 small red shallot, thinly sliced
- 1 lime, cut into wedges
- 0.5 cup fresh cilantro leaves
- 1 tbsp roasted red peppers, finely diced
Instructions
- Prepare Curry Paste and Chicken: First, toast coriander seeds, cumin seeds, and white peppercorns in a small pan over medium heat for 1-2 minutes until fragrant. Grind them to a fine powder. Combine rehydrated chilies, shallots, garlic, galangal, lemongrass, fresh turmeric, toasted spices, and fermented soybean paste in a food processor; blend until a smooth paste forms, adding 1-2 tablespoons of water if needed. Set aside. Next, heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Build the Flavor Base: Reduce heat to medium. Add the prepared curry paste to the pot and cook, stirring constantly, for 5-7 minutes until incredibly fragrant and the oil separates from the paste. Return the seared chicken to the pot and stir to coat evenly. Pour in the full-fat coconut milk and vegetable broth. Bring this mixture to a gentle simmer, stirring occasionally.
- Simmer Curry, Make Swirl and Noodles: Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is tender. While the curry simmers, prepare the Smoked Paprika & Roasted Red Pepper Coconut Swirl: combine roasted red peppers, thick coconut cream, smoked paprika, salt, sugar, and lime juice in a small blender; blend until completely smooth and creamy. Transfer to a squeeze bottle. Also, prepare the noodles: bring a large pot of water to a boil, then cook the fresh egg noodles until al dente, about 2-3 minutes. Drain and rinse briefly. In a separate deep skillet, heat about 2 cups vegetable oil to 350F (175C). Fry the thin egg noodles in batches for 30-60 seconds until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Combine and Serve: Stir in the palm sugar and light soy sauce into the curry; taste and adjust seasoning if needed for a harmonious balance of sweet, savory, and spicy. Divide the cooked fresh egg noodles among deep ceramic bowls. Ladle the hot curry broth and tender chicken generously over the noodles.
- Garnish and Enjoy: Arrange a generous pile of crispy fried noodles on top of the curry, off to one side. Artfully arrange the chopped pickled mustard greens, thinly sliced red shallots, and a lime wedge around the bowl. Drizzle or swirl a generous amount of the vibrant Smoked Paprika & Roasted Red Pepper Coconut Swirl over the curry broth. Finally, sprinkle the finely diced roasted red peppers and fresh cilantro leaves over the crispy noodles and curry.
Notes
If your curry sauce seems too thin after simmering, let it continue to gently simmer uncovered for a few extra minutes to reduce and thicken slightly. Keep extra crispy noodles on hand for additional servings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 450 g)
- Calories: 750 calories
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 30 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 120 mg