Authentic Thai Khao Soi Curry Noodles

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 400g (14 oz) boneless chicken thighs, sliced 400g (14 oz) boneless chicken thighs, sliced
• 200g (7 oz) egg noodles 200g (7 oz) egg noodles
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh lime wedges, for serving Fresh lime wedges, for serving
• Crispy fried noodles, for topping Crispy fried noodles, for topping

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Stir in the red curry paste, turmeric powder, ground coriander, and ground cumin. Cook for 1-2 minutes to release the flavors.
3. 3.
   Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
4. 4.
   Add the sliced chicken thighs to the pot and cook until they are cooked through and tender.
5. 5.
   Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
6. 6.
   Stir in the fish sauce, soy sauce, palm sugar, and lime juice into the curry broth. Adjust the seasonings according to your taste preferences.
7. 7.
   To serve, divide the cooked egg noodles among serving bowls. Ladle the hot curry broth and chicken over the noodles.
8. 8.
   Garnish with fresh cilantro and crispy fried noodles. Serve with lime wedges on the side.

Treat your ingredients with care...

• Egg noodles — Cook the noodles until they are al dente to ensure they retain a slight chewiness.
• Red curry paste — Adjust the amount of curry paste according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar for a similar sweetness.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or a variety of vegetables such as mushrooms and bell peppers.
• Customize the toppings by adding sliced shallots, pickled mustard greens, or chopped roasted peanuts for extra texture and flavor.
• If you prefer a thicker broth, simmer the curry mixture for a longer time to reduce and intensify the flavors.
• Adjust the level of spiciness by adding fresh chili peppers or chili flakes.
• To make it more authentic, serve Khao Soi with a side of fresh cucumber slices and a small dish of fish sauce mixed with sliced Thai bird's eye chili.

Serving advice

Serve the Khao Soi hot in individual bowls, allowing each person to garnish their own bowl with fresh cilantro, crispy fried noodles, and a squeeze of lime juice. Accompany it with a side of cucumber slices and a small dish of fish sauce mixed with sliced Thai bird's eye chili for an authentic Thai dining experience.

Presentation advice

Present the Khao Soi by arranging the noodles at the bottom of the bowl and ladling the curry broth and chicken over them. Garnish with a generous amount of fresh cilantro and a handful of crispy fried noodles on top. Serve with lime wedges on the side for squeezing over the dish just before eating.