Soy Free Hot and Sour Coconut Curry Noodle Soup (Khao Soi)
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Learn more →Ingredients
4 servings
For the crispy noodles
- 2 tbsp vegetable oil
- 2 oz dried egg noodles (about 1 nest), loosened
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
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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