Cooking Instructions
1. Make the Curry Broth
[] Heat a large pan or wok over medium heat.
[] Add the thick coconut milk and simmer until the coconut oil begins to crack/separate. This process is called taek mun (แตกมัน)cracking the coconut oil).
[] Add 3 tablespoons of khao soi curry paste and stir-fry until fragrant and the oil rises to the surface.
[] Pour in the thin coconut milk, chicken stock, and chicken pieces. Bring to a gentle boil.
[] Lower the heat and simmer for 20–30 minutes, until the chicken is tender and the broth rich and golden.
2. Season the Broth
[] Add fish sauce and palm sugar, adjusting until you reach your preferred balance of salty, sweet, and spicy.
[] Simmer for a final 5 minutes to meld the flavors.
3. Prepare the Noodles
For Fried Noodles (Topping):
[] Heat palm oil in a wok over medium heat.
[] Deep-fry 100g of egg noodles in batches until golden and crispy. Remove and drain on paper towels.
For Boiled Noodles (base):
[] Boil 400g of egg noodles for 2–3 minutes until just tender.
[] Drain and toss with a little oil to prevent sticking.
4. Make the Chili Oil (optional but traditional)
[] Toast dried chilies flakes in a small amount of oil over very low heat for 1–2 minutes until fragrant (do not burn).
[] Remove from heat and let cool. This fragrant chili oil is your signature finishing touch.
5. Assemble & Serve
[] Place a serving of boiled egg noodles in each bowl.
[] Ladle over the hot curry broth and tender chicken.
[] Garnish generously with crispy fried noodles, pickled mustard greens, shallots, scallions, fresh coriander, and a lime wedge.
[] Drizzle with chili oil to finish.
[] Serve immediately. The creamy broth should coat the noodles, while the crispy topping adds texture and contrast in every bite.
