Khao Soi - Northern Thai Curry Noodle Soup

Steps

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1. 1
   Make the curry paste: crack open black cardamom pods and extract the seeds. Toast the seeds together with coriander seeds over medium-high heat in a dry pan, stirring frequently, until fragrant and lightly browned.
   ▶ ≈1:39
2. 2
   In the same pan over high heat, char sliced ginger and turmeric until lightly browned on both sides, stirring as needed. Remove and set aside.
   ▶ ≈2:14
3. 3
   Char shallots in the same pan until golden spots appear and some browning occurs. Remove and set aside.
   ▶ ≈2:46
4. 4
   Prepare dried chili peppers: remove stems, cut into chunks, and shake out most of the seeds.
   ▶ ≈3:13
5. 5
   Grind the dried chili pieces together with the coriander and black cardamom seeds in a spice grinder until a fine powder forms.
   ▶ ≈3:33
6. 6
   Using a mortar and pestle, pound the ginger and turmeric into a paste first, then add shallots and coarse salt. As the mixture becomes wet, add the ground spices to absorb moisture. Continue pounding until everything is well combined and finely textured.
   ▶ ≈3:55
7. 7
   Make the curry: bring a portion of coconut milk to a boil in a pot, add the curry paste, and stir to combine. Continue stirring until the coconut oil starts sizzling out of the paste.
   ▶ ≈6:05
8. 8
   Add the remaining coconut milk and stir to dissolve the paste fully. Add water and season with soy sauce, black soy sauce, and palm sugar.
   ▶ ≈6:32
9. 9
   Add chicken drumsticks and simmer gently for about 40 minutes until the meat is fork-tender and easily pulls from the bone.
   ▶ ≈6:45
10. 10
    Taste the broth and adjust seasoning as needed. Add a little fish sauce for extra saltiness and umami. The curry should be strongly seasoned since the noodles will dilute it.
    ▶ ≈7:10
11. 11
    Prepare crispy noodles: heat oil to about 350°F. Loosen the noodles, then cut them into manageable lengths. Fry in small batches, pressing gently to submerge evenly. Fry until bubbles almost completely stop—this indicates the moisture has evaporated and the noodles are crispy.
    ▶ ≈8:21
12. 12
    Make fried chili flakes: fry dried chili flakes in a small amount of oil until dark and smoky. This can be made in advance and stored in an airtight container for up to a week.
    ▶ ≈11:16
13. 13
    Prepare the condiments: arrange pickled mustard greens, fried chili flakes, fresh sliced onion, and lime wedges on a plate or board so diners can add them as desired.
    ▶ ≈11:37
14. 14
    Cook the boiled noodles: bring a large pot of water to a boil, loosen the noodles, and cook for about 3 minutes until tender. Cooking time may vary depending on noodle thickness and brand.
    ▶ ≈12:02
15. 15
    Assemble the bowls: place boiled noodles in a bowl, ladle the curry broth over them, add one or two chicken drumsticks, and top with crispy fried noodles.
    ▶ ≈12:50
16. 16
    Let diners add their preferred condiments: pickled mustard greens, fried chili flakes, fresh onion, and lime. Mix everything together and enjoy.
    ▶ ≈13:44