Authentic Khao Soi : Northern Thai Curry Noodle Soup

In a medium pot, heat a little of coconut milk over medium heat. Add the Massaman curry paste, red curry paste, and curry powder (or paste). Stir well and cook until fragrant (about 1-2 minutes). Then add turmeric powder, and stir it in.

Add the chicken thighs to the pot. Stir to coat them in the curry paste mixture and cook for about 3-5 minutes until the chicken starts to brown slightly.

Pour in the rest of coconut milk and bring it to a gentle simmer. Let it cook for 20-25 minutes, or until the chicken is tender and cooked through. You can also adjust the consistency of the broth by adding a bit more coconut milk or water if needed.

Season with fish sauce for saltiness and palm sugar for sweetness. Taste and adjust seasoning to your preference—add more fish sauce for salt, or more sugar for a richer sweetness, or add water to blend the favors.

Bring a pot of water to a boil. Add the noodles and cook for 3–5 minutes. Drain and set aside. Deep-fry the egg noodles until crispy. Drain on paper towels and set aside. Spoon the curry over cooked noodles (egg noodles work great), and garnish with your favorite toppings like crispy fried noodles, fresh herbs, lime wedges, and chili oil.