Authentic Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup)

Ingredients

• Chicken thighs1.5 lbs
• Coconut milk2 cans (13.5 oz each)
• Red curry paste4 tbsp
• Egg noodles1 lb
• Chicken broth2 cups
• Shallots1 cup, thinly sliced
• Garlic4 cloves, minced
• Ginger1 inch piece, grated
• Turmeric powder1 tsp
• Cumin powder1 tsp
• Coriander powder1 tsp
• Fish sauce2 tbsp
• Palm sugar1 tbsp
• Lime juice2 tbsp
• Vegetable oil2 tbsp
• Pickled mustard greens1/2 cup, chopped
• Fresh cilantro1/4 cup, chopped
• Chili oilto taste
• Saltto taste
• Wateras needed

Steps

1. 1

   Cut chicken thighs into bite-sized pieces. Set aside.

2. 2

   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add sliced shallots and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.

3. 3

   Add red curry paste, turmeric, cumin, and coriander powder. Stir and cook for 1-2 minutes until fragrant.

4. 4

   Pour in 1 can of coconut milk and stir to combine with the paste. Bring to a simmer.

5. 5

   Add chicken pieces to the pot and cook until browned on all sides.

6. 6

   Pour in chicken broth and the remaining can of coconut milk. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until chicken is cooked through and tender.

7. 7

   Season the broth with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste. Add salt if needed.

8. 8

   While the soup simmers, boil egg noodles according to package directions. Drain and rinse. Reserve some noodles to fry until crispy for garnish.

9. 9

   To serve, place a portion of cooked egg noodles in each bowl. Ladle the hot curry soup over the noodles. Top with crispy fried noodles, chopped pickled mustard greens, fresh cilantro, and a drizzle of chili oil.