Game. Over. Made this Khao Soi (Thai coconut curry noodz) last night and it was spectaaacuuular, literally outdone myself, perhaps one of the best things I’ve ever made but maybe I’m bias because I love Thai Food. There is something about the flavors of Thai food that inspire me no matter what.
Thai food at first for me seemed like something was only attainable at restaurants, because the flavors taste so intense and strong that I never thought I can create my own really good Thai food at home. But once you get the technique down and find a local market that has all the ingredients you need - you're golden! I'll be honest though, this recipe is particular does have a lot of ingredients but I was surprised I already had a lot of these spices and simple ingredients already in my kitchen. You can definitely find other thai dishes a little bit simpler - but trust me, it's worth the extra steps for this one!
This recipe is inspired by Night + Market's new cookbook (also one of my LA favorite restaurants!) I used Kris' Khao Soi recipe but added my own twist on some things, adjusting some seasoning, measurements + took out some ingredients and added some ingredients.
- 3 chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon fish sauce
- 3-4 tablespoons sugar/palm sugar, i used 1/2 sugar 1/2 palm sugar, once the soup is complete, you can add more sugar too if you like your Khao Soi even sweeter
- 1 1/2 cup coconut milk
- 4 tablespoon khao soi paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 2 tsp sesame oil
- 2 tsp vegetable oil
- egg noodles - 5-10 ounces
- bean sprouts
- thinly sliced shallots
- lime wedges
Khao Soi Paste: I pretty much used his paste recipe to the T except instead of his roasted chile flakes, I just used regular thai chile flakes and also turmeric powder instead of fresh turmeric.
- 1/4 cup sliced garlic
- 1 T turmeric powder
- 1/3 sliced ginger
- 1/2 cup sliced shallots
- 3 large dried NM chiles, seeded, cut into segments
- 1-2 tablespoons chile flakes
- 3-4 fresh cardamon
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- In a large pot, put your chicken thighs, salt, fish sauce, sugar and coconut milk. Let boil, around 10-15 minutes.
- Make your khao soi paste: start by heating a small pan or wok and toast your sliced garlic, ginger, shallots and chiles. For the chiles, slice, seed and roughly chop. Dry cook/roast these on medium heat until browned and soft, around 15 minutes. Transfer everything to a food processor or blender with turmeric powder, chile powder, cardamom, salt and oil and blend to make a paste. You can add a little bit of oil or water extra, but not too much since you do want this super thick.
- When the paste is ready, add 4-5 tablespoons to the pot (add more or less depending on desired heat, I like mine HOT). Add in your remaining turmeric powder and chile powder. Add in about 1 or 2 cups water and let simmer. I also added some sesame oil as well, about 1-2 tablespoons. Feel free to add more water as well if it get's too thick.
- Once simmering, get your noodles ready. Take a little bit to the side to fry for the toppings and boil your water and cook the noodles according the the package instructions. To fry your noodles, heat vegetable oil and 1 tsp of sesame oil until really hot, add the noodles and fry 1-2 minutes on each side, set aside.
- Once noodles are cooked and the soup is boiled through and chicken is tender, start to spoon your soup into bowls, this will make about 3-4 bowls. Add the noodles and your toppings - fried noodles, limes, chile flakes, bean sprouts, cilantro and shallots. + Enjoy!
*let me know if you make this recipe by commenting below or tagging @lindseyeatsla on IG!
Products used to style this recipe: (full blog post on my favorite styling pieces, boards + tips coming soon!)