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This northern Thai curry noodle soup is known for its fried noodle garnish. We’re achieving the topping’s crunch by pan-frying wonton noodles in oil, tossing them as they cook for evenly crispy results. They give wonderful contrast to a hearty base of chicken, kale, and more tender noodles—brought together in a spicy coconut milk broth. (Chefs, you may receive green curly, dark green lacinato, or red kale.)

Ethan Mick

with Crispy Wonton Noodles

Spicy Chicken Khao Soi

Chopped Chicken Breast

Light Coconut Milk

Fresh Wonton Noodles

Kale

Lime

Yellow Onion

Yellow Curry Paste

1-Inch Piece Ginger

Sugar

Ingredients

Fill a medium pot with water; add **a pinch of salt** and heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the onion. Peel and finely chop the ginger. [Remove and discard the kale stems;](#) thinly slice the leaves. [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Quarter the lime.

Prepare the ingredients:

In a large pan, heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the **noodles**. Once the oil is hot enough that a noodle sizzles immediately when added to the pan, add **¼ of the noodles** in a single layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.

Make the crispy noodles:

Pat the **chicken** dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 3 minutes, or until browned.

Brown the chicken:

Add the **onion** and **ginger** to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and thoroughly combined.

Start the khao soi:

Add the **kale** to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the **sugar** and **coconut** **milk** (shaking the can just before opening); season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the **lime zest** and **the** **juice of 2 lime wedges**; season with salt and pepper to taste.

Finish the khao soi:

While the khao soi cooks, add the **remaining noodles** to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the **finished khao soi** and **crispy noodles**. Serve with the **remaining lime wedges** on the side. Enjoy!