Gluten Free Khao Soi Northern Thai Curry Noodles

Total time1 hr 15 min

Prep time25 min

Cook time50 min

Gluten Free Khao Soi Northern Thai Curry Noodles

This bowl builds a rich, aromatic broth from red curry paste, curry powder, and turmeric bloomed in oil until fragrant, then simmered low and slow with full-fat coconut milk until it turns glossy and deeply spiced. Bone-in chicken thighs braise right in that broth until fall-apart tender, soaking up every bit of that coconut-curry flavor before being pulled into big, satisfying pieces. A hit of fish sauce and palm sugar rounds out the broth with that signature sweet-salty balance Northern Thai curries are known for. Silky noodles get piled into deep bowls and drenched in the hot curry, then finished with a crunchy noodle topping for contrast in every bite. Sliced shallots, tangy pickled mustard greens, and a squeeze of fresh lime cut through the richness, while chili oil brings the heat if you want it. It's the kind of cozy, slurpable noodle bowl that fits beautifully into a gluten free rotation without sacrificing any of that bold, coconutty depth.

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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
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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 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)
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For serving

2 shallots, thinly sliced
½ cup pickled mustard greens, roughly chopped
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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