📝 About This Recipe
Transport your senses to the vibrant night markets of Chiang Mai with this soul-warming Northern Thai coconut curry soup. This gluten-free rendition swaps traditional wheat noodles for silky rice sticks, featuring a deeply aromatic, homemade curry paste enriched with turmeric and ginger. The magic lies in the contrast between the velvety, spice-infused broth and the signature crown of golden, shatteringly crisp fried noodles.
🥗 Ingredients
For the Khao Soy Paste
- 5-6 pieces Dried guajillo or spur chilies (soaked in hot water and deseeded)
- 3 large Shallots (roughly chopped)
- 2 inch knob Fresh ginger (peeled and sliced)
- 5 Garlic cloves (peeled)
- 1 inch knob Fresh turmeric (or 1 tsp ground turmeric)
- 1 tablespoon Coriander seeds (toasted and ground)
- 1 Black cardamom pod (seeds ground, discard pod)
The Soup Base
- 2 cans (14oz) Coconut milk (full-fat is essential for creaminess)
- 2 cups Chicken stock (low sodium, gluten-free certified)
- 1.5 lbs Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1.5 tablespoons Palm sugar (or brown sugar)
- 3 tablespoons Fish sauce (ensure gluten-free brand like Red Boat)
- 3 tablespoons Neutral oil (avocado or grapeseed oil for frying)
Noodles and Garnish
- 12 oz Wide rice noodles (dry weight, flat 'Pad Thai' style)
- 1/2 cup Pickled mustard greens (rinsed and chopped)
- 1/2 Red onion (thinly sliced)
- 1/2 cup Fresh cilantro (roughly chopped)
- 2 Lime (cut into wedges)
- 1 bottle Chili oil (for serving)
👨🍳 Instructions
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1
Prepare the curry paste by blending the soaked chilies, shallots, ginger, garlic, turmeric, coriander, and cardamom in a food processor or mortar and pestle until a smooth, thick paste forms. Add a splash of the chili soaking water if needed.
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2
Soak the rice noodles in a bowl of warm water for about 20 minutes until pliable but still firm (al dente). Drain and set aside.
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3
Heat 3 tablespoons of oil in a large pot or Dutch oven over medium heat. Take a handful of the soaked (and dried) rice noodles and fry them in the oil for 1-2 minutes until they puff up and become crispy. Remove and drain on paper towels; these are your crunchy toppings.
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4
In the same pot with the remaining oil, add your homemade curry paste. Sauté for 3-5 minutes, stirring constantly, until the paste is fragrant and the oil begins to separate.
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5
Shake the cans of coconut milk. Pour in the thick 'cream' from the top of the cans (about 1/2 cup) into the paste. Stir until the oil turns a bright orange-red.
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6
Add the chicken pieces to the pot and stir to coat thoroughly in the aromatic paste. Cook for 2 minutes.
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7
Pour in the remaining coconut milk and the chicken stock. Bring the mixture to a gentle simmer over medium-low heat.
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8
Stir in the palm sugar and fish sauce. Let the soup simmer uncovered for 20 minutes, allowing the flavors to meld and the chicken to become tender.
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9
While the soup simmers, bring a separate pot of water to a boil. Flash-boil the remaining soaked rice noodles for just 1-2 minutes until fully tender. Drain and divide among four deep serving bowls.
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10
Taste the broth. It should be a perfect balance of salty, sweet, and spicy. Adjust with more fish sauce or sugar if necessary.
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11
Ladle the rich curry broth and chicken over the soft noodles in each bowl.
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12
Top each bowl with a generous nest of the fried crispy noodles, pickled mustard greens, sliced red onions, and cilantro. Serve immediately with lime wedges and chili oil on the side.
💡 Chef's Tips
Don't skip the black cardamom; it provides a smoky depth that is the hallmark of authentic Khao Soy. Ensure your rice noodles are completely dry before frying them, or the oil will splatter aggressively. If the curry is too thick, thin it with a little more chicken stock; if too thin, let it simmer a few minutes longer to reduce. For a vegetarian version, substitute chicken with extra-firm tofu and use a vegan 'no-fish' sauce or light soy sauce (GF).
🍽️ Serving Suggestions
Serve with a cold Thai Iced Tea (made with coconut milk) to balance the spice. A side of fresh cucumber salad with a light rice vinegar dressing cuts through the richness of the coconut milk. Pair with a crisp, off-dry Riesling or a light lager to complement the aromatic spices. Offer extra roasted chili flakes in oil for those who want to turn up the heat.