One of my favorite Thai dishes is Khao Soi (ข้าวซอย). In one bowl, you hit on practically every flavor and texture — chewy egg noodles, savory braised chicken, crispy fried noodles, sour lime juice and pickled vegetables, and a coconut milk broth that is sweet, savory, and richly-spiced all at once. From my own experience, Khao Soi seems to be growing in popularity in the U.S., and can often be found in newer Thai restaurants. Read on for my authentic, delicious Khao Soi recipe with customizable spice levels.
Tips for Making Khao Soi
- Use a mortar and pestle. This is a curry paste I started in the food processor, but you can see it’s still chunky and grainy. Just pound it for a few minutes and you’ll get at a much finer paste that will melt into the broth.
Pounding Khao Soi curry paste
Curry becomes a fine paste
2. Use regular, full-fat coconut milk. Grocery stores also sell light coconut milk and it’s just too thin and watery.
Use thick egg noodles. These will have the chewy, springy texture that completes the dish. Creamy, crispy, and flavorful all at once.
Wine Pairing with Khao Soi
Number one rule of wine pairing with Thai food: pay attention to spice levels. The scorch of spice on the palate is enough to obliterate the flavors of any good wine. If your Khao Soi is spicy, pick an off-dry or sparkling wine to soothe against the heat. Vouvray, Lambrusco, and off-dry Riesling are all good bets for wine that will have a touch of sweetness.
However, if you have a mild Khao Soi, there are many more wine options available. For a mild curry, the predominant flavors come from rich and creamy coconut milk, chewy egg noodles, and savory braised chicken. The ginger, turmeric, coriander, and chili in the curry add depth of flavor, but not heat. Russian River Chardonnay is an excellent pairing with mild Khao Soi, with rounded lemon curd and brioche aromatics that match the coconut milk broth, and bright acidity to cleanse the palate of oil after each bite. A fruity Grenache also nicely compliments the depth of flavor from the peppers, without overpowering them with tannins.
Authentic Khao Soi Recipe (with Customizable Spice Levels)
Ingredients
Curry Paste
- 3 tbsp whole coriander
- 20 oz guajillo chili, chopped into pieces (or ancho if you want it to be milder)
- 10 slices of ginger
- 1 small turmeric root, sliced (about 2-3" long)
- 1/4 cup sliced shallot
- 1 tsp salt
Broth
- 1 cup coconut milk
- 2-3 cups water, depending on your preference
- 1 lb chicken drummettes or drumsticks
- 3 tbsp fish sauce
- 2 tbsp sugar
Serving
- 1 package wide egg noodles
- 4-5 slices of shallot
- 1 lime, sliced
- Cilantro
- Scallions, chopped
- Optional: Pickled mustard greens
Instructions
- Using a mortar and pestle, pound the coriander seeds into a powder. Set aside. Pound ancho or guajillo chilis (depending on your spice preference) into a powder and set aside. Pound shallots, ginger, turmeric, and salt until it is a smooth paste. Add the chili and coriander back in. You will need about half of this paste (3 tablespoons)
- In a heavy pot over medium-high heat, sauté the curry paste in a small amount of coconut milk until it is fragrant. Then, add the chicken drumsticks and sauté briefly.
- Add the rest of the coconut milk, water, sugar, and fish sauce. Bring everything to a boil and then reduce to a simmer, about 20-30 minutes for drummettes or 40 minutes for drumsticks.
- While the broth is simmering, open the egg noodle package. Reserve about 4 oz of noodles for frying. Cook the remaining noodles according to package instructions and set aside.
- Heat 1 cup of oil in a small saucepan. Cut the reserved noodles into 4" pieces. Fry noodles until golden brown in color, then let drain on a paper towel.
- When broth is done, add the noodles and some chicken to a bowl, pour broth over the noodles, and add garnishes (lime, crispy noodles, shallots, cilantro, scallion, and optional pickled vegetables).
- Enjoy immediately! Pair mild curries with a lightly-oaked Russian River Chardonnay, or Pinot Noir. Pair spicy curries with off-dry Riesling, Chenin Blanc, or sparkling wine.
Enjoyed this wine pairing with spring rolls? Check out our other The Wine Daily-tested-and-approved wine pairings with Asian cuisine:
