Khao Soi Chicken Recipe

Prepare chilies

Remove stems and seeds from dried chilies. Soak in hot water for 15–20 minutes until softened, then drain. If using fresh red chili, roughly chop and reserve.

In a small skillet over medium heat, toast coriander seeds (if using) for 30–60 seconds until fragrant. Cool and grind lightly. If using coriander stems/roots, skip to next step.

In a mortar and pestle or small food processor, add softened dried chilies, fresh chili (if using), shallots, garlic, sliced galangal, sliced lemongrass, coriander root/stems, ground turmeric, cilantro stems (or toasted coriander), shrimp paste, salt, and 1 tablespoon neutral oil. Pound or process to a smooth-ish paste, scraping down sides as needed. The paste should be thick and cohesive; add a little water (1–2 tsp) only if necessary to help blending.

Taste and adjust salt. Set paste aside.

Pat chicken pieces dry and season lightly with a pinch of salt.

In a large saucepan or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add 2–3 tablespoons of the prepared curry paste (reserve remaining paste for future use) and sauté for 2–3 minutes until fragrant and oil starts to turn orange, stirring constantly to avoid burning.

Add the chicken pieces to the pot and brown briefly on both sides (2–3 minutes per side) to coat with paste.

Pour in 2 cups coconut milk and 3 cups chicken stock. Stir to incorporate the curry paste into the liquid. Add additional 1/2 cup coconut cream (or extra coconut milk) for richness.

Add palm sugar, fish sauce, tamarind concentrate, kaffir lime leaves (if using), and additional 1/2 tsp turmeric powder if you want a deeper color. Bring to a gentle simmer over medium-low heat.

Cover partially and simmer for 20–25 minutes, or until chicken is cooked through and tender. Occasionally skim any excess oil from the surface if desired.

Remove chicken to a cutting board. Shred or cut into bite-sized pieces and return to the pot. Taste the broth and adjust seasoning: add more fish sauce for saltiness, sugar for sweetness, or tamarind/lime for acidity.

Bring a separate pot of water to a rolling boil. Cook fresh egg noodles according to package instructions (usually 2–3 minutes) until tender. If using dried noodles, cook until al dente. Drain and briefly rinse under warm water to remove excess starch and prevent sticking.

If you don't have store-bought crispy noodles, you can make them: heat 1/2 inch of oil in a small skillet over medium-high heat. Fry a handful of fresh egg noodles in batches, pressing them flat with tongs, until puffed and golden (about 10–20 seconds). Drain on paper towels and break into pieces. (This is optional; store-bought crispy noodles work fine.)

Divide cooked noodles among 4 bowls. Ladle hot coconut-chicken curry over the noodles, ensuring both broth and shredded chicken are included.

Top each bowl with a small handful of crispy noodles, pickled mustard greens, thinly sliced shallots, scallions, cilantro leaves, a drizzle of chili oil, and a lime wedge on the side.

Serve immediately. Encourage diners to squeeze lime and add chili oil to taste, mixing the toppings into the soup so the textures combine (crisp noodles will soften after a few minutes).