Khao Soi (Chiang Mai) Chicken Curried Noodles
Ditch the delivery app tonight; this Khao Soi is giving main character energy. Imagine sinking your teeth into tender chicken swimming in a dreamy, dairy-free coconut curry, then hitting that crunch from crispy noodles and zingy pickled shallots. It’s giving high-protein vibes and tastes like a vacation. Seriously, this Chiang Mai classic is so good, it’s giving 'slay' to your weeknight dinner routine.
Ingredients
vegetable oil400 ml
thai red curry paste4 tbsp
mild curry powder2 tsp
red chilli flake1 tsp
coconut milk400 ml
coconut cream150 ml
chicken stock300 ml
fish sauce2 tbsp
lime1 whole
chicken thighs500 gskinless, boneless
red chilli1 wholedeseeded if you don't like it too hot, sliced
shallots3 wholecut into quarters
beansprouts100 gtrimmed
spring onions3 wholechopped
rice wine vinegar4 tbsp
chilli oil0.5 tbsp
fresh coriander25 g
egg noodles300 g
Instructions
Chef's Tips
For an extra layer of flavour, toast the curry powder and chilli flakes in a dry pan for a minute before adding them to the curry paste.
If you prefer a thicker curry, let it simmer for a few extra minutes until it reduces to your desired consistency.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.
Prepare the Pickled Chilli and Shallots
Slice the red chilli and cut the shallots into quarters. Place them in a small bowl, pour the rice wine vinegar over them, add a pinch of salt, and set aside to pickle while you prepare the curry.
Start the Curry Base
Heat 1 tablespoon of vegetable oil in a large saucepan over a medium heat. Add the Thai curry paste and cook for 5 minutes. Stir in the curry powder and chilli flakes and cook for another minute.
Add Liquids to the Curry
Pour in the coconut milk, coconut cream, chicken stock, fish sauce, and the juice of the lime. Bring the mixture to a gentle simmer.
Cook the Chicken
Chop the chicken thighs into bite-sized pieces. Add the chopped chicken to the simmering curry and cook for 15 minutes, or until the chicken is tender and cooked through.
Prepare for Noodles
While the chicken cooks, bring a large saucepan of water to a boil for the noodles. In a separate small wok or deep pan, heat the remaining 400ml of vegetable oil until a small piece of bread sizzles when dropped in.
Fry Crispy Noodles
Carefully add 75g of the Chinese dried egg noodles to the hot oil in four batches. Fry each batch until they bubble up and become crispy. Use a wire mesh ladle or slotted spoon to remove the crispy noodles and drain them on kitchen paper.
Boil Remaining Noodles
Boil the remaining noodles in the large saucepan of water for 2-3 minutes until they are al dente. Drain the noodles well.
Assemble and Serve
Divide the boiled noodles among four serving bowls. Ladle the hot chicken curry over the noodles. Garnish each bowl generously with chopped coriander, trimmed beansprouts, some of the drained pickled chilli and shallots, chopped spring onions, and a drizzle of chilli oil. Top with the crispy fried noodles and serve immediately.
