Equipment
* optional
Ingredients
Curry Paste & Aromatics
- 60 g khao soi paste
- 3 black cardamom pods, crushed
- 15 g fresh ginger, peeled and minced
- 10 g garlic, minced
- 3 g ground turmeric
Broth & Protein
- 400 ml coconut milk, full-fat, unstirred
- 500 ml chicken broth, low sodium
- 600 g bone-in skin-on chicken drumsticks
- 30 ml fish sauce
- 20 g palm sugar, finely chopped
Noodles
- 400 g fresh flat egg noodles, divided into 100g and 300g portions
- 500 ml neutral cooking oil, for frying
Garnishes
- 40 g shallots, thinly sliced
- 50 g pickled mustard greens, rinsed and chopped
- 10 g fresh cilantro, roughly chopped
- 4 lime wedges
- roasted chili oil
Nutrition (per serving)
Method
Heat the neutral cooking oil in a deep frying pan to 175°C/350°F. Separate 100g of the fresh egg noodles into small, loosely packed nests. Fry each nest in the hot oil for 1 to 2 minutes, flipping once, until deeply golden and crispy. Remove with a spider skimmer, drain on paper towels, and set aside.
Without shaking the can, scoop the thick cream from the top of the coconut milk into a large heavy-bottomed pot over medium heat. Cook the cream for 3 to 4 minutes until it reduces slightly and the oils begin to separate. Stir in the khao soi paste, crushed black cardamom pods, minced ginger, garlic, and turmeric. Sauté for 3 minutes until highly aromatic.
Add the chicken drumsticks to the pot, tossing them to coat thoroughly in the spiced coconut paste. Pour in the remaining thinner coconut milk, chicken broth, fish sauce, and palm sugar. Bring the mixture to a gentle boil, then lower the heat to maintain a simmer. Cook uncovered for 30 minutes until the chicken is tender and reaches a safe internal temperature of 74°C/165°F.
While the chicken simmers, bring a separate medium saucepan of water to a rolling boil. Cook the remaining 300g of fresh egg noodles according to package instructions, typically 2 to 3 minutes. Drain well and rinse briefly under warm water to wash away excess surface starch.
Divide the boiled soft noodles equally among four wide serving bowls. Carefully ladle the hot curry broth and a piece of chicken over each portion of noodles. Top each bowl generously with the crispy fried egg noodles.
Serve the bowls immediately, accompanied by small side plates holding the sliced shallots, chopped pickled mustard greens, fresh cilantro, lime wedges, and roasted chili oil, allowing diners to customize the acidity and heat of their meal.
Chef's Notes
- Frying the egg noodles requires the oil to be exactly around 175°C (350°F). Frying at this temperature ensures a shatteringly crisp texture without absorbing excess grease.
- Splitting the coconut milk, which means reducing the thickest creamy top part until the fat separates, is a crucial Thai culinary technique. It blooms the spices properly and yields a beautiful glossy red slick on the surface of the soup.
- Black cardamom adds a distinct smoky, camphor-like note essential for authentic Northern Thai flavor profiles. If you must substitute with green cardamom, the dish will be delicious but will lack that signature Lanna smokiness.
- When boiling fresh egg noodles, always shake off excess starch before dropping them into the water, and rinse them briefly afterward. This prevents the noodles from creating a gummy texture in the rich broth.
Storage
Refrigerator: 3 days — Store the broth and soft boiled noodles in separate airtight containers. Do not refrigerate the crispy fried noodles; keep them at room temperature.
Freezer: 1 month — Freeze the curry broth only. Noodles and garnishes must be made fresh.
