Golden Khao Soi with Crispy Noodle Crown
A bowl of silky egg noodles swimming in a golden, coconut-laced curry broth topped with a crown of shatteringly crispy fried noodles. This Chiang Mai specialty layers rich, warming spices with bright pickled mustard greens and a squeeze of lime, creating a dish of extraordinary depth and texture contrast.
Ingredients
- 12 oz fresh egg noodles (or dried egg noodles)
- 4 chicken drumsticks or thighs (bone-in, skin-on)
- 3 tablespoons red curry paste
- 1 tablespoon curry powder (Madras-style)
+ 12 more ingredients
Instructions
Reserve a quarter of the uncooked egg noodles for frying. Cook the remaining noodles according to package directions, drain, and set aside.
Heat 1 inch of vegetable oil in a small pot to 350F. Drop in small nests of the reserved noodles and fry until golden and crispy, about 1-2 minutes. Drain on paper towels and set aside.
Scoop the thick cream from the top of one can of coconut milk into a large pot. Heat over medium-high until it splits and sizzles.
Add the red curry paste, curry powder, and turmeric. Fry in the coconut oil for 2-3 minutes until deeply aromatic and the oil turns orange.
Add the chicken pieces and turn to coat them in the paste. Sear for 2 minutes per side.
Pour in both cans of coconut milk (including remaining thin liquid) and the chicken broth. Add fish sauce, dark soy sauce, and palm sugar.
Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20-25 minutes until the chicken is tender and pulling away from the bone.
Divide the cooked noodles among four deep bowls. Ladle the curry broth over the noodles and place a piece of chicken in each bowl.
Top each bowl with a nest of crispy fried noodles, pickled mustard greens, sliced shallots, cilantro, a lime wedge, and a drizzle of chili oil.
Nutrition Estimate
Per serving • Estimated by Blinner AI