Take a Trip to Thailand with Me…..


Chicken Khao Soi

This is one of my most favourite dishes to prepare and enjoy! The incredible depth of flavour shines all through this Northern Thai curry soup. The base to this depth derives from the easy to make curried paste. Its wealth of flavours stem from cilantro roots, garlic, ginger root, curry powder, turmeric, coriander and chiles…. It has a sweetness from the coconut milk to balance the exotic flavours. It may look a little intimidating, but it is certainly not and once you have made this, you will create it time and time again!!

Chicken Khao Soi

  • Servings: 3-4
  • Difficulty: Medium
  • Rating: *****
  • Print

A satisfying and deeply flavoured Thai curry soup.


Ingredients

    KHAO SOI PASTE
  • 2 tsps of Sambal Olek ( or 2 red chilles seeded and sliced)
  • 2 medium shallots, halved
  • 6 garlic cloves
  • 2″ piece ginger, peeled, sliced
  • 1/4 cup chopped cilantro stems
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 1 /2 teaspoon curry powder (medium)
  • SOUP

  • 2 tablespoons vegetable oil
  • 1 14-oz. can of unsweetened coconut milk
  • 2 cups chicken broth
  • 6 boneless skinless chicken thighs, cut into 1/2″ wide strips lengthways
  • 6 oz Chinese egg noodles
  • 1 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon (packed) palm sugar or light brown sugar
  • – Kosher salt – Sliced red onion, bean sprouts, cilantro sprigs, crispy fried shallots, chili oil, and lime wedges (for serving)

Directions

    KHAO SOI PASTE
  1. Purée sambal olek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. of vegetable oil in a food processor until smooth.
  2. SOUP
  3. Heat oil in a large heavy Wok over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 3-4 minutes. Add chicken thighs and cook (stirring often) for another 5 minutes . Add coconut milk and broth. Bring to a boil. Reduce heat and simmer until chicken is fork-tender, 40–55 minutes.
  4. Before the chicken and soup has fully cooked, fry some shallots in a small pan with a little veg oil until crispy.
  5. Cook noodles according to package directions. (normally 3-4 minutes in boiling water).
  6. Add 1Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings. Squeeze a quartered fresh lime onto the soup.


Tip: Make the Khao Soi paste 2 or 3 hours before, this helps meld all the wonderful flavours together.
Note: The toppings shown above are crucial to finishing the dish and add a fresh and crispy texture!

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