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Northern Thai · Dinner

Northern Thai coconut curry chicken noodles (khao soi)

Egg noodles and tender chicken in a rich northern Thai coconut curry, finished with crisp noodles, pickled greens, shallot, lime, and chile oil.

About 1 hr 30 minTotal
About 1 hr 30 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Northern Thai khao soi with a chicken drumstick in coconut curry noodles, crisp noodle crown, mustard greens, shallots, lime, and chile oil.

Equipment

  • Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.

Ingredients

1× recipe · Makes 6 servings

  • 1/3 cup Thai red curry paste
  • 1 tablespoon mild curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon finely grated fresh ginger
  • 2 13.5-ounce cans full-fat coconut milk, not shaken
  • 6 bone-in chicken drumsticks, about 2 1/2 pounds
  • 3 cups low-sodium chicken stock
  • 2 tablespoons fish sauce, plus more to taste
  • 1 tablespoon palm sugar or light brown sugar
  • 1 pound fresh Chinese egg noodles or 12 ounces dried egg noodles
  • 1/3 cup neutral oil
  • 1 cup drained chopped pickled mustard greens
  • 2 medium shallots, thinly sliced
  • 2 limes, cut in wedges
  • 1/4 cup cilantro leaves
  • Thai chile oil or chile crisp, for serving

Instructions

  1. Mix curry paste, curry powder, turmeric, coriander, and ginger. Spoon 1 cup thick coconut cream from the cans into a Dutch oven and cook over medium-high heat 5 to 8 minutes until reduced and glossy. Stir in the curry mixture and cook 2 minutes until aromatic and the oil begins to show.

  2. Add drumsticks and turn them in the paste for 3 minutes. Add remaining coconut milk, stock, fish sauce, and sugar; bring to a gentle simmer. Partially cover and cook 35 to 45 minutes, turning once, until chicken reaches at least 175°F and is tender but still holds to the bone.

  3. Meanwhile separate 2 ounces of fresh noodles and blot them thoroughly, or reserve 1 1/2 ounces dried noodles straight from the package. Heat oil in a small saucepan to and fry this portion in two small batches, 20 to 40 seconds each, until crisp and golden. Drain on a rack and season lightly with salt.

  4. Boil the remaining noodles according to package directions until just tender, drain very well, and divide among six bowls. Taste the curry and adjust with fish sauce or a splash of water; it should be rich and pourable, not as thick as curry served over rice.

  5. Place one drumstick in each bowl and ladle curry over the noodles. Top with crisp noodles and cilantro, and serve pickled mustard greens, shallots, lime wedges, and chile oil separately so each person can sharpen the rich broth to taste.

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