Ingredients

• 200 g egg noodles
• 400 ml coconut milk
• 200 g chicken, preferably boneless thighs
• 2 tbsp Khao Soi curry paste
• 1 tbsp palm sugar or brown sugar
• 2 tbsp fish sauce
• 4 dl chicken stock
• 2 tbsp oil
• Fresh cilantro leaves for garnish
• 100 g mustard pickles, cut into small pieces
• 1 red onion, thinly sliced
• Lime wedges for serving

Instructions

1. Cook the egg noodles according to the package instructions. Drain and set aside. Fry half of the cooked noodles until crispy in hot oil, and place them on paper towels.
2. Heat the oil in a large pot. Add the Khao Soi curry paste and fry for 2-3 minutes, until the paste is fragrant and the oil begins to separate from the spices.
3. Add the chicken and toss it in the curry paste so it is evenly coated. Cook for an additional 5 minutes.
4. Pour the coconut milk and chicken stock into the pot. Stir well and bring to a boil.
5. Reduce the heat, and let the soup simmer for 20 minutes, or until the chicken is tender.
6. Season with palm sugar and fish sauce to achieve the right balance of sweet, salty and spicy.
7. Divide the cooked noodles among bowls, pour the hot soup over the noodles and top with the crispy noodles.
8. Garnish with mustard pickles, red onion, fresh cilantro and serve with lime wedges.

Vegetarian variation with tofu

For a vegetarian variation of the Khao Soi recipe you can replace the chicken with 200 g firm tofu, cut into cubes. Follow the step-by-step method above, and make sure to fry the tofu until golden before adding the curry paste. You can also choose to replace the fish sauce with soy sauce for a fully plant-based dish.