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MediumSoups & BrothsmeatCC0 1.0 Universal
Northern Thai Khao Soi (Rich Coconut Curry Noodle Soup with Chicken and Crispy Noodles)
Northern Thailand's legendary bowl: an intoxicatingly aromatic rich coconut yellow curry soup with fall-apart tender chicken, served over soft egg noodles and crowned with a golden tangle of crackling crispy fried noodles, pickled mustard greens, and lime.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
servings
4
- Bone-in chicken drumsticks600 g
- Full-fat coconut milk600 ml
- Fresh egg noodles (half boiled, half fried crispy)350 g
- Thai yellow curry or Khao Soi paste3 tbsp
- Thai fish sauce (nam pla)2 tbsp
- Palm sugar or brown sugar1 tbsp
- Fresh limes, quartered2 pc
Preparation Steps
1
In a pot, heat 100 ml coconut cream until oil splits. Fry curry paste for 3 minutes until deeply aromatic. Add chicken drumsticks and coat thoroughly in paste.
5 min timer
2
Pour in remaining coconut milk and 300 ml chicken broth. Stir in fish sauce and palm sugar. Simmer covered over low heat for 30 minutes until chicken is meltingly tender.
30 min timer
3
Boil three-quarters of egg noodles for 2-3 minutes, divide into deep bowls. Flash-fry remaining raw noodles in hot oil for a few seconds until puffed and crispy. Ladle rich curry soup and chicken over boiled noodles, crown with crispy fried noodle nest, and serve with fresh lime wedges.
7 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
590
Protein
36g
Carbohydrates
48g
Fat
31g
Allergens
GlutenEggsFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
