Ingredients
2 tbsp. plus 1 qt. canola oil, divided
1/2 c. red curry paste
2 tbsp. Thai curry powder
2 (14-oz.) cans unsweetened coconut milk, divided
1/4 c. fish sauce, plus more to taste
2 tbsp. palm sugar, chopped or shaved, or light brown sugar
1 1/2 c. low-sodium chicken stock or broth
1/8 to 1/4 tsp. Thai chili flakes
16 oz. thin wonton noodles, divided
1 lb. skinless, boneless chicken thighs, finely chopped
Fresh lime juice, to taste
1/2 c. finely chopped fermented mustard greens
1/2 c. finely chopped red onion
1/4 c. fresh cilantro leaves
Lime wedges, for serving
Preparation
While the recipe calls for canola oil, you can use any neutral-flavored oil for this dish.If you can’t find palm sugar, no stress! It’s preferred because of the rich, nutty flavor it adds, but you can use light brown sugar if you have it on hand. Instead of topping with red onions for a sharp textural contrast, try shallots if you’d like. While chicken stock adds a bit more dimension and flavor, it’s not required—use water if you’d prefer!Traditionally, drumsticks or other bone-in chicken is used in this dish, but chicken thighs are used here to make it a bit easier to eat.
Step 1In a large saucepan over high heat, heat 2 tablespoons oil until shimmering. Add curry paste, curry powder, and 1 cup coconut milk and cook, stirring occasionally, until mixture begins to look curdled, about 5 minutes. Add fish sauce and cook, stirring, until heated through, about 1 minute. Add palm sugar and cook, stirring occasionally, until sugar is melted, 2 to 3 minutes.Step 2Add stock, chili flakes, and remaining milk and bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until thickened to a sauce-like consistency, about 30 minutes.Step 3Line a baking sheet with paper towels. In a large pot fitted with a deep-fry thermometer, over medium heat, heat remaining 1 quart oil until thermometer registers 350°. Fry one-quarter of noodles, stirring occasionally, until golden brown and crispy, about 2 minutes. Transfer to prepared sheet.Step 4Add chicken to broth and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes; season to taste with lime juice and fish sauce.Step 5Meanwhile, cook remaining noodles according to package directions.Step 6Divide noodles among bowls. Ladle broth and chicken over. Top with mustard greens, onion, cilantro, and crispy noodles. Serve with lime wedges alongside.
This dish is all about the balance of textures and flavors. Sweet, spicy, and acidic, the various strong flavors and toppings all come together beautifully in this dish. You’ll find yourself making this recipe again and again. To master this khao soi recipe at home, chef Cohen gives some tips for success: Substitutions:
While the recipe calls for canola oil, you can use any neutral-flavored oil for this dish.If you can’t find palm sugar, no stress! It’s preferred because of the rich, nutty flavor it adds, but you can use light brown sugar if you have it on hand. Instead of topping with red onions for a sharp textural contrast, try shallots if you’d like. While chicken stock adds a bit more dimension and flavor, it’s not required—use water if you’d prefer!Traditionally, drumsticks or other bone-in chicken is used in this dish, but chicken thighs are used here to make it a bit easier to eat.
Taste and adjust! Since this dish is all about the balance of flavors, Cohen suggests tasting your broth before you begin plating to see if you’d like to add any more seasonings or adjustments. When you serve, pair your finished bowls with a lime wedge to give the option of a boost of acidity—but this isn’t required! Made this dish? Let us know how it went in the comments below?
