Khao Soi

Name: Khao Soi
Total time: 1 h 13 min
Yield: 4 servings
Ingredients: 100 g fresh egg noodles; 10 ml Vegetable oil; 4 piece Shallots; 4 clove Garlic clove; 4 tbsp Thai red curry paste; 1 tsp Ground turmeric; 2 tsp mild curry powder; 20 ml Vegetable oil; 400 ml Coconut milk; 1,000 g Chicken drumstick; 400 ml Coconut milk; 400 ml Chicken stock; 3 tbsp Fish sauce; 2 tbsp Palm sugar; 4 piece Spring onions; 20 g fresh coriander; 3 piece Lime; 2,000 ml Water; 300 g fresh egg noodles; 80 g pickled mustard greens

1 hr 13 min · 41 min active · makes ~5.3 l · Easy

Northern Thai khao soi: chicken drumsticks braised in a creamy coconut curry broth over egg noodles, topped with crispy noodles, pickled mustard greens, spring onions and coriander, with lime to squeeze.

See more →

Khao Soi

See more →

TOTAL TIME

1 hr 13 min

ACTIVE TIME

41 min

QUANTITY

~5.3 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/15

Ingredients

0/17 gathered · 4 servings

400g

30ml

4piece

4clove

4tbsp

1tsp

2tsp

800ml

1,000g

400ml

3tbsp

2tbsp

4piece

20g

3piece

2,000ml

80g

#	Quantity	Notes	State
1	400g	—	—
2	30ml	—	—
3	4piece	—	—
4	4clove	—	—
5	4tbsp	—	—
6	1tsp	—	—
7	2tsp	—	—
8	800ml	—	—
9	1,000g	—	—
10	400ml	—	—
11	3tbsp	—	—
12	2tbsp	—	—
13	4piece	—	—
14	20g	—	—
15	3piece	—	—
16	2,000ml	—	—
17	80g	—	—

Tools

19 items

Serveware

1 item

Procedure

49 steps

1 of 49

Turn the oven to 200 °C (180 °C fan).

200°C

⏱ 15 min

2 of 49

Pull 100 g of the noodles apart into loose tangles on the baking tray.

Fresh egg noodles · 100 g

⏱ 30s

ResultFresh egg noodles

3 of 49

Drizzle over 10 ml of the oil with the spoon and toss with the tongs so every strand is coated.

Vegetable oil · 10 ml

⏱ 30s

ResultFresh egg noodles and vegetable oil

4 of 49

Using oven gloves, put the baking tray in the oven.

⏱ 10s

ResultFresh egg noodles and vegetable oil

5 of 49

Bake for about 10 minutes, turning once with the tongs, until deep golden and crisp.

200°C

⏱ 10 min

ResultCrispy noodles

6 of 49

Using oven gloves, take the baking tray out.

⏱ 10s

ResultCrispy noodles

7 of 49

Leave to cool on the tray.

⏱ 5 min

ResultCrisp noodle toppingused in step 54

8 of 49

Lay the shallots on the chopping board.

Shallots · 4 piece

⏱ 5s

ResultShallots

9 of 49

Halve them lengthways and peel off the skins.

Shallots · step 8

⏱ 1 min

ResultPeeled Shallots

10 of 49

Chop them finely.

Peeled Shallots · step 9

⏱ 1 min 30s

ResultChopped shallots

11 of 49

Put them in the small bowl.

Chopped shallots · step 10

⏱ 5s

ResultChopped shallotsused in step 21

12 of 49

Lay the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

13 of 49

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 12

⏱ 30s

ResultPeeled garlic cloves

14 of 49

Chop the garlic finely.

Peeled garlic cloves · step 13

⏱ 45s

ResultChopped garlic

15 of 49

Put the garlic in the small bowl.

Chopped garlic · step 14

⏱ 5s

ResultChopped garlicused in step 23

16 of 49

Put the curry paste in a third small bowl.

Thai red curry paste · 4 tbsp

⏱ 10s

ResultThai red curry paste

17 of 49

Add the turmeric.

Ground turmeric · 1 tsp

⏱ 5s

ResultPaste and turmeric

18 of 49

Add the curry powder.

Mild curry powder · 2 tsp

⏱ 5s

ResultKhao soi pasteused in step 25

19 of 49

Pour 20 ml of the oil into the large heavy-based pot.

Vegetable oil · 20 ml

⏱ 5s

ResultVegetable oil

20 of 49

Heat over a medium-high heat until it shimmers.

⏱ 1 min

ResultHot oil

21 of 49

Add the shallots.

Chopped shallots · step 11

⏱ 5s

ResultShallots in oil

22 of 49

Cook for about 4 minutes, stirring often, until soft and golden at the edges.

⏱ 4 min

ResultGolden shallots

23 of 49

Add the garlic.

Chopped garlic · step 15

⏱ 5s

ResultShallots and garlic

24 of 49

Stir for a minute, until fragrant.

⏱ 1 min

ResultFragrant shallots

25 of 49

Add the paste and spices.

Khao soi paste · step 18

⏱ 15s

ResultShallots and paste

26 of 49

Fry for about 3 minutes, pressing it against the pan, until it darkens and the oil separates.

⏱ 3 min

ResultFried curry paste

27 of 49

Pour in half the coconut milk and stir to lift the paste off the base.

Coconut milk · 400 ml

⏱ 30s

ResultPaste and coconut

28 of 49

Add the 8 chicken drumsticks, about 1 kg, and turn them to coat.

Chicken drumstick · 1,000 g

⏱ 30s

ResultChicken in curry base

29 of 49

Pour in the rest of the coconut milk.

Coconut milk · 400 ml

⏱ 10s

ResultChicken in coconut

30 of 49

Add the stock.

Chicken stock · 400 ml

⏱ 10s

ResultKhao soi broth

31 of 49

Add the fish sauce.

Fish sauce · 3 tbsp

⏱ 10s

ResultSalted broth

32 of 49

Add the palm sugar and stir until it dissolves.

Palm sugar · 2 tbsp

⏱ 30s

ResultSeasoned broth

33 of 49

Bring to the boil.

⏱ 7 min

ResultBoiling broth

34 of 49

Turn the heat down, half-cover and simmer for about 40 minutes, until the chicken is tender and the thickest drumstick reads 74 °C on a thermometer.

⏱ 40 min

ResultBraised chicken in brothused in step 51

35 of 49

Meanwhile, lay the spring onions on the board.

Spring onions · 4 piece

⏱ 5s

ResultSpring onions

36 of 49

Trim off the roots and ragged tops.

Spring onions · step 35

⏱ 20s

ResultTrimmed spring onions

37 of 49

Slice them thinly on the diagonal.

Trimmed spring onions · step 36

⏱ 30s

ResultSliced spring onions

38 of 49

Put them in a fourth small bowl.

Sliced spring onions · step 37

⏱ 5s

ResultSliced spring onions

39 of 49

Lay the coriander on the board.

Fresh coriander · 20 g

⏱ 5s

ResultFresh coriander

40 of 49

Chop the leaves and tender stems roughly.

Fresh coriander · step 39

⏱ 40s

ResultRoughly chopped coriander

41 of 49

Add it to the spring onions.

Roughly chopped coriander · step 40

⏱ 5s

ResultHerb garnishused in step 53

42 of 49

Lay the limes on the board.

Lime · 3 piece

⏱ 5s

ResultLime

43 of 49

Cut each into quarters.

Lime · step 42

⏱ 30s

ResultLime wedgesused in step 55

44 of 49

Fill the large saucepan with 2 litres of water.

Water · 2,000 ml

⏱ 20s

ResultWater

45 of 49

Bring to a rolling boil.

⏱ 10 min

ResultBoiling water

46 of 49

Add the remaining 300 g of noodles and separate the strands with the tongs.

Fresh egg noodles · 300 g

⏱ 20s

ResultNoodles in water

47 of 49

Boil for 2–3 minutes, until just tender.

⏱ 2 min 30s

ResultCooked egg noodles

48 of 49

Drain in the colander.

Cooked egg noodles · step 47

⏱ 20s

ResultNoodle waterused in step 50

49 of 49

Pour away the water.

Noodle water · step 48

⏱ 5s

Total Time1 hr 13 min

#	Product	Tool	Action
1	—	200°C	Turn the oven to 200 °C (180 °C fan).⏱ 15 min
2	100 g		Pull 100 g of the noodles apart into loose tangles on the baking tray.⏱ 30sResultFresh egg noodles
3	10 ml		Drizzle over 10 ml of the oil with the spoon and toss with the tongs so every strand is coated.⏱ 30sResultFresh egg noodles and vegetable oil
4	—		Using oven gloves, put the baking tray in the oven.⏱ 10sResultFresh egg noodles and vegetable oil
5	—	200°C	Bake for about 10 minutes, turning once with the tongs, until deep golden and crisp.⏱ 10 minResultCrispy noodles
6	—		Using oven gloves, take the baking tray out.⏱ 10sResultCrispy noodles
7	—		Leave to cool on the tray.⏱ 5 minResultCrisp noodle toppingused in step 54
8	4 piece		Lay the shallots on the chopping board.⏱ 5sResultShallots
9	Shallotsstep 8		Halve them lengthways and peel off the skins.⏱ 1 minResultPeeled Shallots
10	Peeled Shallotsstep 9		Chop them finely.⏱ 1 min 30sResultChopped shallots
11	Chopped shallotsstep 10		Put them in the small bowl.⏱ 5sResultChopped shallotsused in step 21
12	4 clove		Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
13	Garlic clovestep 12		Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13		Chop the garlic finely.⏱ 45sResultChopped garlic
15	Chopped garlicstep 14		Put the garlic in the small bowl.⏱ 5sResultChopped garlicused in step 23
16	4 tbsp		Put the curry paste in a third small bowl.⏱ 10sResultThai red curry paste
17	1 tsp		Add the turmeric.⏱ 5sResultPaste and turmeric
18	2 tsp		Add the curry powder.⏱ 5sResultKhao soi pasteused in step 25
19	20 ml		Pour 20 ml of the oil into the large heavy-based pot.⏱ 5sResultVegetable oil
20	—		Heat over a medium-high heat until it shimmers.⏱ 1 minResultHot oil
21	Chopped shallotsstep 11		Add the shallots.⏱ 5sResultShallots in oil
22	—		Cook for about 4 minutes, stirring often, until soft and golden at the edges.⏱ 4 minResultGolden shallots
23	Chopped garlicstep 15		Add the garlic.⏱ 5sResultShallots and garlic
24	—		Stir for a minute, until fragrant.⏱ 1 minResultFragrant shallots
25	Khao soi pastestep 18		Add the paste and spices.⏱ 15sResultShallots and paste
26	—		Fry for about 3 minutes, pressing it against the pan, until it darkens and the oil separates.⏱ 3 minResultFried curry paste
27	400 ml		Pour in half the coconut milk and stir to lift the paste off the base.⏱ 30sResultPaste and coconut
28	1,000 g		Add the 8 chicken drumsticks, about 1 kg, and turn them to coat.⏱ 30sResultChicken in curry base
29	400 ml		Pour in the rest of the coconut milk.⏱ 10sResultChicken in coconut
30	400 ml		Add the stock.⏱ 10sResultKhao soi broth
31	3 tbsp		Add the fish sauce.⏱ 10sResultSalted broth
32	2 tbsp		Add the palm sugar and stir until it dissolves.⏱ 30sResultSeasoned broth
33	—		Bring to the boil.⏱ 7 minResultBoiling broth
34	—		Turn the heat down, half-cover and simmer for about 40 minutes, until the chicken is tender and the thickest drumstick reads 74 °C on a thermometer.⏱ 40 minResultBraised chicken in brothused in step 51
35	4 piece		Meanwhile, lay the spring onions on the board.⏱ 5sResultSpring onions
36	Spring onionsstep 35		Trim off the roots and ragged tops.⏱ 20sResultTrimmed spring onions
37	Trimmed spring onionsstep 36		Slice them thinly on the diagonal.⏱ 30sResultSliced spring onions
38	Sliced spring onionsstep 37		Put them in a fourth small bowl.⏱ 5sResultSliced spring onions
39	20 g		Lay the coriander on the board.⏱ 5sResultFresh coriander
40	Fresh corianderstep 39		Chop the leaves and tender stems roughly.⏱ 40sResultRoughly chopped coriander
41	Roughly chopped corianderstep 40		Add it to the spring onions.⏱ 5sResultHerb garnishused in step 53
42	3 piece		Lay the limes on the board.⏱ 5sResultLime
43	Limestep 42		Cut each into quarters.⏱ 30sResultLime wedgesused in step 55
44	2,000 ml		Fill the large saucepan with 2 litres of water.⏱ 20sResultWater
45	—		Bring to a rolling boil.⏱ 10 minResultBoiling water
46	300 g		Add the remaining 300 g of noodles and separate the strands with the tongs.⏱ 20sResultNoodles in water
47	—		Boil for 2–3 minutes, until just tender.⏱ 2 min 30sResultCooked egg noodles
48	Cooked egg noodlesstep 47		Drain in the colander.⏱ 20sResultNoodle waterused in step 50
49	Noodle waterstep 48		Pour away the water.⏱ 5s
Total Time			1 hr 13 min

Serving

Divide the noodles between 4 deep bowls.
Put 2 drumsticks in each bowl with the tongs and ladle the broth over.
Scatter the pickled mustard greens over.
Scatter over the spring onions and coriander.
Pile the crispy noodles on top.
Add lime wedges to each bowl for squeezing, and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,392kcal
	76g
	85g
	53g
	92g
	19g
	10g
	1,706mg

Ingredients0/17

Tools0/15

Recipe

Khao Soi

What you’ll doYou will bake a small tangle of the noodles until crisp, then fry shallots, garlic and a curry paste with turmeric and curry powder until the oil separates. Add coconut milk, chicken drumsticks, stock, fish sauce and palm sugar and simmer for about 40 minutes until the chicken is tender and reads 74 °C. Boil the rest of the noodles, divide them between bowls with the chicken and broth, and top with pickled mustard greens, spring onions, coriander, the crispy noodles and lime wedges.

Serves4

Total1 hr 13 min

LevelMedium

Ingredients

Fresh egg noodles400 g
Vegetable oil30 ml
Shallots4 piece
Garlic clove4 clove
Thai red curry paste4 tbsp
Ground turmeric1 tsp
Mild curry powder2 tsp
Coconut milk800 ml
Chicken drumstick1,000 g
Chicken stock400 ml
Fish sauce3 tbsp
Palm sugar2 tbsp
Spring onions4 piece
Fresh coriander20 g
Lime3 piece
Water2,000 ml
Pickled mustard greens80 g

Tools

Large heavy based potSpoonLarge saucepanTongsShallots bowl (small bowl)Garlic bowl (small bowl)Soi paste bowl (small bowl)Herb garnish bowl (small bowl)OvenChef's knifeWooden spoonBaking trayColanderDeep bowlCooking thermometerLadleOven gloveChopping boardThermometer

Method

Turn the oven to 200 °C (180 °C fan).

200°C15 minOven

Pull 100 g of the noodles apart into loose tangles on the baking tray.

30sBaking trayFresh egg noodles · 100 g

Drizzle over 10 ml of the oil with the spoon and toss with the tongs so every strand is coated.

30sBaking tray, SpoonVegetable oil · 10 ml

Using oven gloves, put the baking tray in the oven.

10sBaking tray, Oven, Oven glove

Bake for about 10 minutes, turning once with the tongs, until deep golden and crisp.

200°C10 minBaking tray, Oven

Using oven gloves, take the baking tray out.

10sBaking tray, Oven, Oven glove

Leave to cool on the tray.

Result · Crisp noodle topping · used in step 54

5 minBaking tray

Lay the shallots on the chopping board.

5sChopping boardShallots · 4 piece

Halve them lengthways and peel off the skins.

1 minChopping board, Chefs knifeShallots · step 8

Chop them finely.

1 min 30sChopping board, Chefs knifePeeled Shallots · step 9

Put them in the small bowl.

Result · Chopped shallots · used in step 21

5sShallots bowl (small bowl)Chopped shallots · step 10

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 12

Chop the garlic finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 13

Put the garlic in the small bowl.

Result · Chopped garlic · used in step 23

5sGarlic bowl (small bowl)Chopped garlic · step 14

Put the curry paste in a third small bowl.

10sSoi paste bowl (small bowl)Thai red curry paste · 4 tbsp

Add the turmeric.

5sSoi paste bowl (small bowl)Ground turmeric · 1 tsp

Add the curry powder.

Result · Khao soi paste · used in step 25

5sSoi paste bowl (small bowl)Mild curry powder · 2 tsp

Pour 20 ml of the oil into the large heavy-based pot.

5sLarge heavy based potVegetable oil · 20 ml

Heat over a medium-high heat until it shimmers.

1 minLarge heavy based pot

Add the shallots.

5sLarge heavy based potChopped shallots · step 11

Cook for about 4 minutes, stirring often, until soft and golden at the edges.

4 minLarge heavy based pot, Wooden spoon

Add the garlic.

5sLarge heavy based potChopped garlic · step 15

Stir for a minute, until fragrant.

1 minLarge heavy based pot, Wooden spoon

Add the paste and spices.

15sLarge heavy based pot, SpoonKhao soi paste · step 18

Fry for about 3 minutes, pressing it against the pan, until it darkens and the oil separates.

3 minLarge heavy based pot, Wooden spoon

Pour in half the coconut milk and stir to lift the paste off the base.

30sLarge heavy based pot, Wooden spoonCoconut milk · 400 ml

Add the 8 chicken drumsticks, about 1 kg, and turn them to coat.

30sLarge heavy based pot, TongsChicken drumstick · 1,000 g

Pour in the rest of the coconut milk.

10sLarge heavy based potCoconut milk · 400 ml

Add the stock.

10sLarge heavy based potChicken stock · 400 ml

Add the fish sauce.

10sLarge heavy based potFish sauce · 3 tbsp

Add the palm sugar and stir until it dissolves.

30sLarge heavy based pot, Wooden spoonPalm sugar · 2 tbsp

Bring to the boil.

7 minLarge heavy based pot

Turn the heat down, half-cover and simmer for about 40 minutes, until the chicken is tender and the thickest drumstick reads 74 °C on a thermometer.

Result · Braised chicken in broth · used in step 51

40 minLarge heavy based pot, Thermometer

Meanwhile, lay the spring onions on the board.

5sChopping boardSpring onions · 4 piece

Trim off the roots and ragged tops.

20sChopping board, Chefs knifeSpring onions · step 35

Slice them thinly on the diagonal.

30sChopping board, Chefs knifeTrimmed spring onions · step 36

Put them in a fourth small bowl.

5sHerb garnish bowl (small bowl)Sliced spring onions · step 37

Lay the coriander on the board.

5sChopping boardFresh coriander · 20 g

Chop the leaves and tender stems roughly.

40sChopping board, Chefs knifeFresh coriander · step 39

Add it to the spring onions.

Result · Herb garnish · used in step 53

5sHerb garnish bowl (small bowl)Roughly chopped coriander · step 40

Lay the limes on the board.

5sChopping boardLime · 3 piece

Cut each into quarters.

Result · Lime wedges · used in step 55

30sChopping board, Chefs knifeLime · step 42

Fill the large saucepan with 2 litres of water.

20sLarge saucepanWater · 2,000 ml

Bring to a rolling boil.

10 minLarge saucepan

Add the remaining 300 g of noodles and separate the strands with the tongs.

20sLarge saucepan, TongsFresh egg noodles · 300 g

Boil for 2–3 minutes, until just tender.

2 min 30sLarge saucepan

Drain in the colander.

Result · Noodle water · used in step 50

20sColanderCooked egg noodles · step 47

Pour away the water.

5sLarge saucepanNoodle water · step 48

Divide the noodles between 4 deep bowls. → Into 4 equal portions

40sDeep bowl, TongsNoodle water · step 48

Put 2 drumsticks in each bowl with the tongs and ladle the broth over. → Into 4 equal portions

1 min 30sDeep bowl, Ladle, TongsBraised chicken in broth · step 34

Scatter the pickled mustard greens over.

20sDeep bowlPickled mustard greens · 80 g

Scatter over the spring onions and coriander.

20sDeep bowlHerb garnish · step 41

Pile the crispy noodles on top.

20sDeep bowlCrisp noodle topping · step 7

Add lime wedges to each bowl for squeezing, and serve straight away.

Result · Khao Soi

15sDeep bowlLime wedges · step 43

Printed 6 October 2026