Fructose Free Khao Soi Northern Thai Curry Noodles
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Learn more →Ingredients
4 servings
For the crispy noodles
- 3 tbsp vegetable oil, divided
- 2 oz dried egg noodles (thin or medium), broken into 2-inch pieces
For the curry broth
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 cups low-sodium chicken broth
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
For the noodles
- 12 oz fresh or dried egg noodles (thin or medium)
For serving
- 2 shallots, thinly sliced
- ½ cup pickled mustard greens, roughly chopped
Ingredient noteA serving of up to about one cup of mustard greens is low in fructose. This recipe contains only about 2 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid mustard greens, please tap it and change its rating to Red.
- 2 limes, cut into wedges
- ¼ cup fresh cilantro leaves (optional)
- chili oil or dried chili flakes, for serving (optional)
Instructions
- 1
Heat 2 tablespoons of the vegetable oil in a small saucepan or wok over medium-high heat until shimmering. Add the broken dried egg noodle pieces in a single layer and fry, turning once, for 1–2 minutes until golden and crisp. Transfer to a paper-towel-lined plate and set aside.
- 2
Heat the remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the red curry paste, curry powder, and turmeric and cook, stirring constantly, for 2–3 minutes until the paste is fragrant and darkens slightly.
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