Northern Thai Golden Curry Noodles

This iconic dish features a rich, aromatic coconut curry broth, tender egg noodles, and a medley of crispy toppings, defining a beloved classic from Northern Thailand. It's a symphony of savory, spicy, and tangy notes, traditionally served with pickled mustard greens and lime, offering a truly authentic taste experience.

Cooking time: 45 min · Difficulty: Medium · Servings: 2 · Cuisine: Thai · Category: Main Course

Ingredients

• 300 grams Boneless, skinless chicken thighs
• 60 grams Khao Soi curry paste
• 400 milliliters Coconut milk (full-fat)
• 200 milliliters Chicken stock
• 10 grams Palm sugar
• 15 milliliters Fish sauce
• 200 grams Fresh egg noodles (flat, medium thickness)
• 30 milliliters Vegetable oil
• 1 whole Lime
• 50 grams Pickled mustard greens (sliced)
• 2 small Red shallots (thinly sliced)
• 15 grams Fresh cilantro (chopped)
• 50 grams Crispy fried egg noodles (or store-bought crispy noodles)

Instructions

1. Heat 15 milliliters (1 tablespoon) of vegetable oil in a medium pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add the Khao Soi curry paste to the pot and stir constantly for 3-4 minutes, until it becomes fragrant and slightly darker.
3. Stir in the chicken thigh pieces, ensuring they are well coated with the paste, and cook for 3-5 minutes until lightly browned.
4. Pour in the full-fat coconut milk and chicken stock, then bring the mixture to a gentle simmer, stirring occasionally.
5. Add the palm sugar and fish sauce, stirring until the sugar dissolves completely, and continue to simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld.
6. While the curry simmers, bring a separate pot of water to a rolling boil and cook the fresh egg noodles according to package directions, typically 2-3 minutes, until al dente.
7. Drain the cooked noodles thoroughly and rinse briefly under warm water to prevent sticking, then divide them evenly into two serving bowls.
8. Heat the remaining 15 milliliters (1 tablespoon) of vegetable oil in a small pan over medium-high heat for 1 minute, then fry the crispy egg noodles in batches for 30 seconds to 1 minute until golden and crisp, then drain on paper towels.
9. Ladle the hot golden curry broth and chicken evenly over the noodles in each bowl.
10. Garnish each bowl generously with the sliced pickled mustard greens, thinly sliced red shallots, fresh cilantro, a lime wedge, and a handful of the freshly fried crispy egg noodles, serving immediately.

Nutrition (per serving)

Calories: 650 · Protein: 45g · Carbs: 55g · Saturated fat: 25g · Unsaturated fat: 30g · Fiber: 6g · Sugars: 10g · Sodium: 1200mg

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