Khao Soi
Khao Soi is a coconut curry noodle soup with chicken, featuring a blend of spices and garnished with crispy noodles and fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless, cut into bite-sized pieces) | 800 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Chicken Stock (low sodium) | 500 | Milliliters |
| Egg Noodles (fresh) | 400 | Grams |
| Red Curry Paste (store-bought or homemade) | 3 | Tbsp |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Palm Sugar (or brown sugar) | 2 | Tbsp |
| Lime (cut into wedges) | 2 | Count |
| Shallots (thinly sliced) | 3 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Turmeric Powder (for color and flavor) | 1 | Tsp |
| Coriander Leaves (chopped for garnish) | 1 | Bunch |
| Vegetable Oil (for frying and cooking) | 3 | Tbsp |
| Pickled Mustard Greens (optional, for garnish) | 100 | Grams |
Instructions
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 2 minutes until fragrant.
- Add the minced garlic, grated ginger, and turmeric powder to the pot. Stir and cook for another minute.
- Pour in the coconut milk and chicken stock. Stir to combine and bring to a simmer.
- Add the chicken pieces to the pot. Simmer for 20 minutes until the chicken is cooked through.
- Meanwhile, heat the remaining tablespoon of oil in a small pan. Fry a handful of egg noodles until crispy. Set aside for garnish.
- Cook the remaining egg noodles according to package instructions. Drain and set aside.
- Season the soup with fish sauce and palm sugar. Adjust seasoning to taste.
- Divide the cooked noodles among bowls. Ladle the soup over the noodles.
- Garnish with crispy noodles, lime wedges, sliced shallots, coriander leaves, and pickled mustard greens.
Prep
- Thaw chicken thighs if frozen
Kitchen equipment
Wok or Deep Frying PanFine Mesh Strainer