Dinner · 45 min · thai

Khao Soi

Ingredients

• 1.5 lb Chicken thighs
• 12 oz Egg noodles
• 14 oz Coconut milk
• 3 tbsp Khao soi paste
• 2 Shallots
• 2 Lime
• 1/2 cup Pickled mustard greens

Steps

1. Simmer the chicken thighs in the coconut milk and khao soi paste for 25 minutes, until completely tender.
2. Meanwhile, boil most of the egg noodles until just tender; drain.
3. Heat 1/2 inch of oil to 350°F and fry a small handful of noodles 30 seconds until puffed and golden — these are your crispy topping.
4. Drain the crispy noodles on a rack and salt lightly.
5. Divide the boiled noodles among deep bowls.
6. Ladle over the curry and a piece of chicken per bowl.
7. Top with the crispy noodles, sliced shallots, and pickled mustard greens.
8. Serve with lime wedges for squeezing over.

Build my plan — free

← All recipes