Main Course
Thai Khao Soi with Japanese Curry Roux and Chinese Egg Noodles
About this dish
This recipe marries the fragrant, coconut-rich broth of Northern Thailand’s beloved khao soi with the gentle warmth of Japanese curry roux, served over springy Chinese egg noodles. The result is a comforting fusion that honors the original’s creamy, spicy soul while adding a mellow, umami depth.
Top it with crispy noodles, pickled mustard greens, and a squeeze of lime for a bowl that feels both familiar and excitingly new.
Ingredients
UK and US measurements are both included for every recipe.
chicken thighs
protein600 g
Imperial measurement: 1.3 lb
Thai red curry paste
seasoning3 tablespoons
Japanese curry roux
seasoning4 cubes (about 80 g)
Imperial measurement: 4 cubes (about 3 oz)
coconut milk
dairy800 ml
Imperial measurement: 3.5 cups
chicken stock
liquid250 ml
Imperial measurement: 1 cup
fish sauce
seasoning2 tablespoons
brown sugar
seasoning1 tablespoon
fresh ginger, grated
spice1 tablespoon
garlic, minced
spice4 cloves
shallots, thinly sliced
vegetable2 large
fresh Chinese egg noodles
grain400 g
Imperial measurement: 14 oz
vegetable oil
fat2 tablespoons
lime wedges
fruit1 lime, cut into wedges
fresh cilantro leaves
herb1/4 cup
red shallots, thinly sliced (for garnish)
vegetable1 medium
pickled mustard greens (optional)
vegetable1/2 cup
crispy fried noodles (for topping, from a few extra portion of noodles)
grain1 cup
Method
Sear the chicken
10 minutesHeat vegetable oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden on both sides, about 4–5 minutes per side. Remove and set aside.
Soften aromatics
3 minutesIn the same pot, reduce heat to medium. Add shallots, garlic, and ginger. Cook, stirring frequently, until softened and fragrant, about 2–3 minutes.
Bloom the curry paste
2 minutesAdd Thai red curry paste and cook for 1–2 minutes, stirring constantly, until deeply aromatic and slightly darkened.
Build the broth
25 minutesPour in coconut milk and chicken stock. Stir in Japanese curry roux cubes, fish sauce, and brown sugar. Bring to a gentle simmer, stirring until roux is completely dissolved. Add the seared chicken back into the pot. Simmer gently, covered, for 20–25 minutes until chicken is tender and cooked through.
Cook the noodles
5 minutesWhile the curry simmers, cook the Chinese egg noodles according to package directions in a separate pot of boiling salted water. Drain and set aside. (Reserve a portion of noodles to fry for topping, if desired.)
Serve
5 minutesDivide noodles among four bowls. Ladle the curry and chicken over the noodles. Top with crispy fried noodles, lime wedges, cilantro, sliced shallots, and pickled mustard greens if using. Serve hot.
Equipment
- Large pot (Dutch oven or stockpot)
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs
Nutrition facts
Tips
- If you can’t find fresh Chinese egg noodles, dried thin egg noodles work well—just adjust cooking time according to package instructions.
- To make crispy noodle topping, shallow-fry a handful of cooked noodles in hot oil until golden and crunchy. Drain on paper towels and use within a few hours.
- For a lighter version, use chicken breast instead of thighs, and reduce simmering time to 15 minutes. The dish remains delicious but slightly leaner.
- Japanese curry roux dissolves easily in warm liquid, ensure it is fully incorporated within a few minutes of adding to avoid lumps.
Serving suggestions
- Serve with a side of Thai pickles or sliced fresh cucumber to balance the richness.
- This noodle soup pairs beautifully with a cold Thai iced tea or a crisp lager.
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Recipe by
Meera Kapoor
Specialises in Indian cuisineMeera Patel makes gulab jamun so soft they dissolve on your tongue. She uses cardamom like a poet.
Describe yourself in three words: Sweet, soft, rose-scented.