Thai Khao Soi

Ingredients

• 500g chicken thighs
• 300g egg noodles (half crispy-fried, half boiled)
• 3 tbsp red curry paste
• 1 tsp turmeric
• 1 tsp curry powder
• 2 cans coconut milk
• 500ml stock
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp oil
• To serve: shallots, pickled mustard, lime, chilli oil, coriander

Instructions

1. Fry the curry paste, turmeric and curry powder in oil until fragrant.
2. Add the chicken and brown.
3. Pour in coconut milk and stock; simmer 20 minutes.
4. Season with fish sauce and palm sugar.
5. Boil half the noodles; fry the rest until crisp.
6. Divide noodles between bowls, ladle over the curry, top with crispy noodles and garnishes.

Serving suggestions

• Squeeze of lime and a drizzle of chilli oil.

Storage & reheating

Curry keeps 3 days; cook noodles fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions