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

Total time1 hr

Prep time20 min

Cook time40 min

4.8

(22)

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

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Ingredients

4 servings

For the crispy noodles

2 tbsp vegetable oil
2 oz dried egg noodles (about 1 nest), loosened
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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