Khao Soi Gai: Northern Thai Coconut Curry Noodle Soup

Steps

1. Make the crispy topping: heat the oil in a small saucepan to 350°F. Fry a loose handful of noodles (about 2 oz) for 30–60 seconds, until golden and crisp. Drain on paper towels and sprinkle with salt. Save 2 tbsp of the oil.
2. Spoon 1 cup of the thick cream from the top of the coconut milk cans into a large pot with the 2 tbsp reserved oil. Bring to a boil over medium-high heat and cook 3–5 minutes, stirring, until the cream thickens and the oil begins to separate.
3. Add the curry paste, curry powder and turmeric and fry 2 minutes, stirring constantly, until very fragrant and brick-colored.
4. Add the chicken and turn to coat in the paste. Pour in the remaining coconut milk and the stock, bring to a boil, then lower to a gentle simmer and cook 25 minutes, until the chicken is very tender.
5. Stir in the fish sauce and sugar. Taste: it should be rich, salty and lightly sweet. Remove bone-in chicken, pull it into large pieces, discard the bones and return the meat to the pot.
6. Meanwhile, boil the remaining noodles in a large pot of water for 1–2 minutes until just tender, drain and divide among 4 deep bowls.
7. Ladle the curry and chicken over the noodles. Top with the crispy noodles and serve with the mustard greens, shallots, lime wedges, cilantro and chili oil so everyone can season their own bowl.

Kitchen tip

Frying the curry paste in reduced coconut cream (called cracking the cream) is what gives Thai curries their depth and glossy red oil on top; do not skip it. Store-bought khao soi paste is the most authentic shortcut, but red curry paste plus curry powder and turmeric gets you very close. Pickled mustard greens are sold in Asian groceries in vacuum packs; if you cannot find them, a little chopped kimchi or sauerkraut gives a similar sour crunch.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.