Thai Khao Soi
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This rich, comforting bowl of flavors is a Thai classic you can master at home—ready to spice up your next meal?
Ingredients:
Curry Paste
Note: This makes a double batch. Freeze the other half.
Curry Paste
Image credit: Joshua Weissman
Ingredients:
Curry Paste
Note: This makes a double batch. Freeze the other half.
- 7 black cardamom pods
- 3.5 Tbsp (30g) coriander seeds
- 4 medium shallots, peeled and sliced in half
- 2 oz (57g) ginger, peeled and sliced in half
- 1 oz (28g) fresh turmeric, peeled and sliced in half
- 2 oz (57g) dried guajillo chilies, stemmed seeded and cut into ½ inch segments
- 4 cloves garlic
- 4 tsp (20g) kosher salt
- Water, to loosen as necessary
- 2 Tbsp (30g) coconut oil
- ½ of the curry paste
- 2 ¼ cups (532mL) coconut milk
- 2 ¾ cups (651mL) water
- 1.5 Tbsp (23mL) black soy sauce
- 2 Tbsp (30mL) soy sauce
- 3 Tbsp (45g) palm sugar, finely chopped
- 6-8 chicken drumsticks, depending on size
- 3 Tbsp (45mL) fish sauce
- 4 Tbsp (60mL) lime juice
- 16 oz (454g) flat fresh egg noodles (or wonton noodles)
- Oil, to fry
- 3 shallots, very thinly sliced and rinsed in cold water
- Green onion (greens only), very thinly sliced
- Pickled mustard greens, roughly chopped
- Limes, cut into wedges
- Fresh cilantro
Curry Paste
- Crack open cardamom pods with the bottom of a bowl and remove the seeds. Toast the seeds with coriander in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly darkened (2-3 minutes). Set aside.
- Heat a 12” skillet over medium-high. Add sliced vegetables cut-side down and press firmly to char (3-4 minutes). For deeper color, use a blowtorch.
- Grind the toasted spices and guajillo chilis into a fine powder. Blend the charred veggies with garlic and salt until smooth. Mix in the ground spices. (Check notes for a twist!)
- In a large pan, melt coconut oil over medium heat. Fry half the curry paste for 2 minutes until sticky and aromatic. Pour in coconut milk, raise heat to medium-high, and bring to a boil.
- Add water, both soy sauces, and palm sugar. Return to a boil, then reduce to a simmer. Submerge chicken drumsticks, cover, and poach for 40 minutes until tender.
- Finish with fish sauce and lime juice. Adjust flavors to taste.
- Cut 4oz noodles into 3” pieces. Fry in 350°F (177°C) oil until golden and crisp (1 minute). Drain on paper towels and salt lightly.
- Boil remaining noodles per package instructions (about 3 minutes), separating strands as they cook.
- Divide noodles among bowls. Add 2 drumsticks per bowl, ladle over broth, and top with pickled mustard, green onion, shallot, crispy noodles, cilantro, and lime.
