Northern Thai Curry Noodle Soup with Chicken (Khao Soi Gai)

• For the curry paste:
• 5 dried red chilies (guajillo or arbol), seeded and soaked in warm water for 15 minutes
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 stalk lemongrass (white part only), sliced
• 1 inch galangal, sliced
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp white peppercorns
• 1/2 tsp salt
• 1 tbsp shrimp paste (optional, omit for vegetarian)
• For the soup:
• 2 tbsp vegetable oil
• 1 can (14 oz) coconut milk (full fat), divided
• 2 tbsp Thai red curry paste (or homemade above)
• 1 tbsp curry powder (preferably Thai or Madras)
• 1 tsp turmeric powder
• 4 cups chicken broth
• 1 lb boneless skinless chicken thighs, sliced into bite-sized pieces
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp palm sugar or brown sugar
• 1/2 tsp salt
• For serving:
• 12 oz fresh or dried egg noodles (preferably thin, like ramen or wonton noodles)
• Oil for deep frying (about 2 cups)
• 1/2 cup pickled mustard greens (or sauerkraut), chopped
• 1/2 cup shallots, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 2 limes, cut into wedges
• Dried chili flakes (to taste)

Nutrition Facts

Per serving

Approximate values based on standard ingredients