Thai · Main · Served at The Inauguration (#1)
Khao soi
Northern Thai curry noodle soup
Khao soi is the curry noodle soup of Northern Thailand: a coconut curry broth with braised chicken and soft egg noodles, and a nest of fried noodles on top. Pickled mustard greens, shallot, and lime go on the side so everyone finishes their own bowl.
Most of the flavor is in the paste: whole spices toasted and ground, pounded into ginger and shallots that you char first.
You can use drumsticks or boneless thighs. Thighs are easier to eat with chopsticks. The notes cover each.
Notes
- Everything here is what I do around Pailin's recipe.
- If you use drumsticks, brine them 1 to 2 hours first (¼ cup salt and 2 tbsp sugar in 4 cups water) and pat dry. Keep the simmer low, then rest them in the broth 10 to 15 minutes off the heat.
- If you use thighs, braise them whole 25 to 30 minutes and slice before serving.
- The paste keeps a few days in the fridge, and the broth holds. Assemble the bowls when you're ready to eat.
What I use
- Noodle soup bowls: Dyware 38 oz, set of 4 (opens in a new tab)
- Little bowls for dips and condiments: Blue and white 4", set of 6 (opens in a new tab) (for the condiments)
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