Egg Noodles with Rich Chicken Curry Sauce (Khao Soi)

Prep: 20 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 2 Servings

Egg noodles and curry might seem like an unlikely combination, but if you’ve ever tried the Burmese-influenced Thai dish khao soi, you know the two were meant to be. A popular street dish in Northern Thailand, khao soi isn’t often found in restaurants abroad, but not to worry. Though its flavors are complex — chewy egg noodles coated in rich, fragrant curry sauce and topped with a choose-your-own combination of garnishes like crispy shallots, fresh cilantro and roasted peanuts — this recipe is quite easy to recreate at home.

Ingredients

2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 to 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 ounces), cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
8 ounces fresh or dried egg noodles (Asian-style or Italian)
Thinly sliced shallots, raw or fried
Cilantro
Roasted chopped peanuts
Lime wedges
Chopped green onion
Pickled mustard greens
Dried chilies
Fried egg noodles

Instructions

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.