Northern Curry Noodle Soup (Khao Soi)

Make the curry paste

Soak the dried chilies in warm water for 10 minutes until soft, then drain. Blend them with the chopped shallot, garlic, galangal, turmeric, toasted coriander seeds, cumin seeds and shrimp paste, adding a splash of water, until you have a smooth, thick orange-red paste.

• 4 dried red chilies
• 1 shallot, chopped
• 4 cloves garlic
• 1 tbsp galangal
• 1 tsp ground turmeric
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp shrimp paste

✅ Done when: the paste is uniformly smooth with no visible chunks of chili or shallot

Fry the paste

Heat the oil in a large, heavy pot over medium heat. Add the curry paste and fry, stirring often, until fragrant and slightly darker. Stir in the curry powder, then add the chicken and stir until every piece is coated and no longer pink on the outside.

• 1 tbsp vegetable oil
• 1 tbsp curry powder
• 500 g chicken thighs

✅ Done when: the paste smells toasted and the chicken is sealed on the outside

Simmer the curry

Scoop the thick cream from the top of the coconut milk can and add it first, letting it bubble gently until a little oil pools on the surface — this step builds the deep, rounded flavour khao soi is known for. Then stir in the rest of the coconut milk, the stock, fish sauce and palm sugar, and simmer gently for 20 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 400 ml coconut milk
• 300 ml chicken stock
• 1½ tbsp fish sauce
• 1 tbsp palm sugar

✅ Done when: the chicken is fully cooked and tender, and the curry is lightly thickened

Fry crispy noodles

Heat the frying oil in a small pot to 180°C (350°F). Pull apart the 100 g portion of noodles with your fingers so they aren't clumped, then fry in small batches until golden and crisp, 1–2 minutes per batch. Lift out and drain on paper towels.

• 500 ml oil for deep-frying
• 100 g fresh egg noodles (for frying)

✅ Done when: the noodles are deep golden and crackle when touched

Cook the noodles

Bring a separate pot of water to a boil and cook the remaining 400 g of fresh egg noodles for 1–2 minutes, just until tender. Drain well and divide among serving bowls.

• 400 g fresh egg noodles (for boiling)

✅ Done when: the noodles are tender but still have a little bite, not mushy

Assemble and serve

Ladle the hot curry and chicken over the noodles in each bowl. Top with a handful of crispy fried noodles, pickled mustard greens, sliced shallots, coriander leaves and a lime wedge. Serve with chili oil on the side so everyone can adjust the heat to taste.

• 100 g pickled mustard greens
• 2 shallots, sliced
• 4 wedges lime
• a small handful fresh coriander leaves
• 2–4 tbsp chili oil