Khao Soi is a dish widely served in Thailand. Basically it’s a chicken curry soup (although I think there are fish versions, too…), but variations abound – from street food vendors to restaurants. The fun is in the garnishes, which can range from deep-fried noodles to pickled cabbage, fried onion, hot peppers, fresh  herbs, chopped veggies and more.

This version uses packaged Thai curry paste, which makes it quick and intensely flavorful. I made it in a wok, but you could use any large, deep skillet or even a shallow-ish stockpot.

If you like Thai curries but have never attempted one at home, you may be surprised at how easy it is!

Recipe: Soups & Stews: Khao Soi
Feel free to play with different garnishes — the pickled peppers and fried onions (right out of a can, I might add!) were what I had on hand… Serves 4

1 Tablespoon canola oil, plus more for frying noodles
2 whole boneless, skinless chicken breasts, sliced on the diagonal into 1/4″ pieces
1 scant Tablespoon yellow curry paste
3 cups low sodium chicken stock
14 ounces coconut milk
1 1/2 teaspoon sugar
1/4 cup fish sauce
12 ounces fresh egg noodles, divided
hot & sweet pickled peppers
1 lime, quartered
4 Tablespoons fried onions
1 jalapeno pepper, seeds removed, minced
4 sprigs fresh basil, thinly sliced
1/2 cup slivered red onion

Heat canola oil in a heavy pot to 350F. Fry half of noodles until puffed and crispy, about 20 seconds — working in batches if necessary. Drain on paper towels.

In a separate pot, bring water to a boil — enough to cover the other half of the noodles. Cook for about 4 minutes, or according to package directions. Drain and divide between 4 soup bowls.

Heat wok until very hot, add 1 Tablespoon canola oil and heat until just smoking. Add chicken and curry paste, and quickly stir fry for one minute. Add chicken stock and coconut milk and bring to a boil. Add sugar and fish sauce, stirring to dissolve sugar. Continue to cook until chicken is just cooked, about 2-3 minutes. Ladle soup over noodles.

Garnish with pickled peppers, fried onion, jalapeno, basil and red onion, then top with a squeeze of lime. Finally, garnish with fried noodles. Serve immediately.

Wine Pairing: I’ve recently found another fun food pairing for a crisp, dry rosé — Thai curries!