Khao Soi

Northern Thai Curry Noodle Soup

Ingredients

Curry Paste

• 2 pods black cardamom
• 1 1/2 Tablespoons coriander seeds
• 1 1/2 Tablespoons ginger, grated
• 1 teaspoon ground turmeric
• 1/2 cup shallots, sliced
• 3/4 ounce mild dried chilies, stemmed and seeded
• 1 teaspoon coarse salt

Soup

• 1 1/2 cups coconut milk
• 8 chicken drumsticks
• 3 cups water
• 3 Tablespoons soy sauce
• 1 Tablespoon dark soy sauce
• 2-3 teaspoons fish sauce
• 1 Tablespoon palm sugar
• 12 oz flat fresh egg noodles (also known as wonton noodles), divided
• Chopped cilantro and green onions, for garnish

Directions

Smash the cardamom pods with a pestle or something heavy and take out the seeds; place the seeds into a medium dry skillet. Add the coriander seeds and toast over high heat, moving them constantly, until the coriander seeds darken slightly. Remove and set aside.

In the same skillet over high heat, place the sliced shallots and let them sear until charred spots form; this will take just a few seconds. Then stir the shallots and let them char a bit more, then remove from the pan.

Add the chilies to a coffee/spice grinder along with the black cardamom and coriander seeds and grind into a powder, remove and set aside.

In a blender or food processor, add the curry paste ingredients and blend into a thick paste.

In a medium pot, add 1/2 cup of the coconut milk and bring to a boil over medium heat. Add the curry paste and stir to dissolve, then keep stirring for a few minutes until the mixture is very thick and coconut oil starts to sizzle around the edges of the paste. Add the remaining coconut milk and stir to dissolve the curry paste. Then add water, soy sauce, black soy sauce, sugar, and the chicken drumsticks. Bring to a simmer, then turn the heat to low and let simmer gently for about 40 minutes or until the drumsticks are fork tender. Reduce the heat to low.

Boil the noodles according to package directions. Drain and add to the curry.

Serve in deep bowls.