Gluten Free Hot and Sour Coconut Curry Noodle Soup (Khao Soi)

Total time1 hr

Prep time20 min

Cook time40 min

Gluten Free Hot and Sour Coconut Curry Noodle Soup (Khao Soi)

This bold, coconutty curry broth gets its depth from red curry paste and curry powder bloomed in oil until fragrant, then simmered with full-fat coconut milk, chicken broth, fish sauce, and palm sugar until rich and glossy. Bone-in chicken thighs poach right in that broth, turning tender enough to pull apart before going back into the pot for maximum flavor. A hit of fresh lime juice at the end balances all that richness with the sour, savory edge Khao Soi is known for. Each bowl gets piled high with tender noodles, a tangle of crispy fried noodles on top for crunch, sliced shallots, fresh cilantro, and a wedge of lime for squeezing. Pickled mustard greens and chili oil round things out if you want extra tang and heat. It's a deeply satisfying, restaurant-style noodle soup that works beautifully for a gluten free kitchen.

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Ingredients

4 servings

For the crispy noodles

2 tbsp vegetable oil
2 oz dried egg noodles (about 1 nest), loosened
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For the soup

2 tbsp vegetable oil
3 tbsp red curry paste
1 tbsp curry powder
1 can (13.5 oz) full-fat coconut milk
2 cups chicken broth
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
2 tbsp fish sauce
1 tbsp palm sugar or light brown sugar
2 tbsp fresh lime juice (from about 1 lime)

For the noodles

8 oz dried egg noodles
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For serving

¼ cup shallots, thinly sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges
2 tbsp pickled mustard greens, roughly chopped (optional)
chili oil or dried chili flakes, for serving (optional)

Instructions

1
Make the crispy noodles: Heat 2 tbsp vegetable oil in a small saucepan or wok over medium-high heat until shimmering. Add the loosened 2 oz dried egg noodles in a single layer and fry, turning once with tongs, for 1–2 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate and set aside.
2
Cook the soup base: Heat the remaining 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the red curry paste and curry powder and cook, stirring constantly, for 2 minutes until fragrant and the paste darkens slightly.

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