Khao Soi

🔥 Prep

• Rinse the 300 g egg noodles under cold water and set aside.
• Pat dry the 4 chicken drumsticks and score lightly with a knife.
• Measure out 400 ml coconut milk into a measuring cup.
• Measure out 2 tbsp curry powder and set aside.
• Finely chop the 2 tbsp shallot.
• Roughly chop the 50 g pickled mustard.
• Cut 1 lime into wedges for serving.
• Have 1 tbsp chili oil ready.

🔥 Cook

• 1. Heat 1 tbsp chili oil in a large pot over medium heat until shimmering.
• 2. Add the chopped shallot and sauté for 2 minutes until fragrant.
• 3. Stir in the 2 tbsp curry powder and cook for 1 minute, stirring constantly to avoid burning.
• 4. Add the chicken drumsticks and sear for 5 minutes on each side, turning until lightly browned.
• 5. Pour in the 400 ml coconut milk, bring to a gentle boil, then reduce heat to low and simmer for 20 minutes or until the chicken is cooked through and tender.
• 6. Stir in the 50 g pickled mustard and simmer for an additional 3 minutes.
• 7. While the curry simmers, cook the 300 g egg noodles in a separate pot of boiling water for 4‑5 minutes until al dente, then drain and rinse briefly with cold water.
• 8. Toss the noodles with a splash of the hot coconut curry broth to prevent sticking, then divide among bowls.
• 9. Ladle the hot curry soup over the noodles, place a chicken drumstick in each bowl, and garnish with lime wedges.

🔥 Serve

• Serve the Khao Soi hot, with lime wedges on the side for squeezing.
• Offer extra chili oil or sliced fresh chilies for those who prefer more heat.
• Accompany with additional pickled mustard greens on the side if desired.
• Pair with a light Thai iced tea or sparkling water.