A Northern Thai classic, khao soi is a coconut curry soup served with both boiled and crispy fried noodles. The two noodle textures set it apart from other Thai soups.
Boil the noodles and set some aside. Fry the rest in oil over medium heat for 3–4 minutes, until crispy.
Cook the curry paste and curry powder in a little oil over medium heat for 3 minutes.
Add the coconut milk and chicken stock, then add the chicken. Simmer over low heat for 20 minutes, until the chicken is cooked through.
Add the fish sauce and lemon juice.
Place the boiled noodles in bowls and ladle the soup over them. Garnish with crispy noodles, green onions, and red onion, then serve.
Store the soup and noodles separately. Refrigerate the soup for 2 days and the uncooked noodles for 1 day.
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