Equipment
Ingredients
Curry Paste Base
- 100 g red curry paste, fresh or high-quality canned
- 15 g mild curry powder
- 5 g ground turmeric
- 15 g ginger, fresh, grated
- 30 ml neutral oil
Soup & Protein
- 400 ml heavy cream
- 900 ml chicken bone broth
- 4 chicken leg quarters, bone-in, skin-on, separated into drumstick and thigh
- 40 g palm sugar, shaved
- 45 ml fish sauce
- 2 black cardamom pods
Noodles & Frying
- 450 g fresh egg noodles (ba mee)
- 500 ml neutral oil
Essential Garnishes
- 100 g pickled mustard greens, rinsed and chopped
- 4 shallots, peeled and sliced
- 4 lime wedges
- 30 ml roasted chili oil
- 15 g fresh cilantro
Nutrition (per serving)
Method
Heat oil in a wok or deep pot to 190°C/375°F. Take 20% of the fresh noodles and fry in loose nests until golden (30-60 seconds). Drain on paper towels.
In a heavy pot, heat 30ml of neutral oil over medium heat. Add the red curry paste, curry powder, turmeric, ginger, and cardamom pods. Sauté for 3-4 minutes, stirring constantly, until the paste is fragrant and darkens significantly.
Add chicken pieces to the pot. Stir to coat thoroughly in the spiced oil and paste. Cook for 2-3 minutes to lightly sear the skin.
Pour in the chicken bone broth. Bring to a boil, then reduce to a gentle simmer. Stir in the palm sugar and fish sauce. Cover and simmer for 30 minutes.
Stir in the heavy cream. Continue to simmer uncovered for another 10-15 minutes until the chicken is tender and the sauce has thickened slightly to a coating consistency.
Boil the remaining fresh noodles in a separate pot of water for 2-3 minutes. Drain and set aside.
Taste the broth and adjust with more fish sauce or lime if needed. Discard cardamom pods. Divide boiled noodles into bowls, ladle over the creamy curry and chicken, and top with the crispy fried noodles. Serve with garnishes on the side.
Chef's Notes
- Heavy cream provides the necessary fat and mouthfeel that coconut milk usually contributes. If you want it even richer, you can use 500ml cream and 800ml broth.
- The 'cracking' step of traditional Khao Soi is skipped here because dairy does not 'crack' like coconut cream; blooming the spices in neutral oil is the correct alternative.
- Ensure your curry paste is strictly 'coconut-free' as some commercial brands use coconut oil as a preservative.
Storage
Refrigerator: 3 days — The dairy-based broth may thicken more than coconut milk; thin with a splash of broth when reheating.
Freezer: 1 month — Cream-based soups may separate slightly; whisk well while reheating.
Reheating: Reheat slowly over medium-low heat, stirring occasionally.
