Seed Oil 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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- 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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