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Khao Soi (Northern Chicken Curry Noodles)

Ingredients

  • 3 to 4 cups plus 2 tablespoons vegetable oil
  • 2 ½ tablespoons red curry paste
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • 2 large brown cardamom, finely ground (optional)
  • 3 cups coconut milk
  • 1 (3- to 4-pound) chicken, cut into 6 pieces
  • 1 ½ to 2 cups chicken stock or water
  • 1 teaspoon sugar
  • 2 tablespoons fish sauce, and more to taste
  • 6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles
  • 6 dried thin red chilies
  • 2 shallots, thinly sliced
  • 12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens
  • 1 lime, cut into wedges
  • Handful cilantro, chopped
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      2303 calories; 210 grams fat; 56 grams saturated fat; 1 gram trans fat; 108 grams monounsaturated fat; 32 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 85 grams protein; 300 milligrams cholesterol; 1184 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

serves 4

Preparation

  1. Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn’t burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
  2. Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
  3. Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
  4. Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.
  5. To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.

1 hour

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