Khao Soi

Ingredients

• 2 cups vegetable oil – for frying noodles
• 14 ounces egg noodles, fresh – divide; reserve a small handful to fry for topping
• 2 tablespoons ground chili flakes
• 3 tablespoons vegetable oil – for frying paste and making chili oil
• 12 pieces dried red chilies (mild) – stems and seeds removed, soaked 15 minutes, drained
• 2 teaspoons coriander seeds – toasted
• 1 teaspoon cumin seeds – toasted
• 4 ounces shallots – coarsely chopped
• 6 cloves garlic – chopped
• 2 ounces ginger – chopped
• 2 teaspoons turmeric, ground
• 1 tablespoon curry powder
• 0.5 teaspoon cardamom, ground
• 1 teaspoon shrimp paste
• 28 ounces coconut milk
• 2 pounds chicken thighs, bone-in, skin-on
• 2 cups chicken stock
• 1 piece cinnamon stick
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar
• pickled mustard greens – chopped (for serving)
• shallots – thinly sliced (for serving)
• lime – cut into wedges (for serving)
• cilantro leaves – chopped (for serving)

Instructions

1. Heat 2 cups vegetable oil in a small pot to 350°F/175°C. Drop in a small handful of the reserved fresh egg noodles and fry, stirring, until crisp and golden, 30–45 seconds. Drain on paper towels and set aside.
2. Make chili oil: Warm 1 tablespoon vegetable oil in a small pan over low heat. Add ground chili flakes and cook, stirring, until the oil turns deep red and fragrant, 30–60 seconds. Remove from heat and set aside.
3. Toast spices for the curry paste: In a dry skillet over medium heat, toast coriander seeds and cumin seeds until fragrant, 1–2 minutes. Let cool, then grind to a powder.
4. Pound or blend the curry paste: Combine soaked dried red chilies, shallots, garlic, ginger, ground turmeric, curry powder, ground cardamom, ground toasted spices, and shrimp paste. Pound in a mortar or blend until very smooth, adding a spoonful of coconut milk if needed to help it come together.
5. Build the curry base: In a wok or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add 1/2 cup of the coconut milk and the curry paste; cook, stirring constantly, until very aromatic and the paste looks glossy and the oil begins to separate, 5–7 minutes.
6. Add remaining coconut milk and chicken stock; stir to combine. Add the cinnamon stick and chicken thighs. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered until the chicken is tender and nearly falling from the bone, 30–40 minutes, skimming any excess fat if desired.
7. Season the broth with fish sauce and palm sugar. Simmer 3–5 minutes more, then taste and adjust seasoning with more fish sauce or palm sugar to balance salty–savory and lightly sweet.
8. While the curry simmers, cook the remaining fresh egg noodles in boiling water until just tender, 1–2 minutes (or per package). Drain well.
9. Assemble: Divide the hot boiled noodles among 4 bowls. Nestle chicken pieces on top and ladle over the curry broth. Crown each bowl with a tuft of crispy fried noodles.
10. Finish and serve: Top with a spoonful of the chili oil. Serve with pickled mustard greens, thinly sliced shallots, lime wedges, and cilantro leaves on the side so each diner can adjust to taste.