Please don’t cook the noodles in the soup! Fresh egg noodles need to be cooked in a large amount of roiling boiling water to properly cook. If you’ve ever had slimy, soggy noodles, it’s probably because someone cooked them in soup. Egg noodles release a lot of starch into the water they’re cooking in so it will change the soup texture and flavor.
How to make khao soi
Fry the aromatics and curry paste. In a medium sized pot, add a little bit of oil. When the oil is hot, add the ginger and garlic and fry, stirring occasionally. When soft, add the curry paste and fry over medium high heat, stirring, until the oils start to separate.
Add the stock and coconut milk. Stir in the chicken stock, coconut milk, and chicken.
Simmer. Bring everything to a simmer over medium heat for 10-15 minutes or until the chicken breast is cooked through.
Cook the noodles. While the soup is simmering, cook the egg noodles and drain well.
Season. Taste the soup and season with fish sauce and a touch of sugar.
Assemble. When the chicken is done, remove from the soup and shred. Add the chicken to the bowls with the noodles and top with the soup. Finish off with lime and cilantro and enjoy!
