Khao Soi

Serves: —

main chicken thai

Ingredients

Curry Paste

  • 30 g ginger, grated
  • 15 g Lemongrass, grated
  • 25 g garlic, grated or minced
  • 1 lime (zest)
  • 50 g red onion, minced
  • 5 g salt
  • 12 g turmeric
  • 10 g curry powder
  • 3 g coriander
  • 5 g paprika
  • (optional) fresno chile, minced

Soup

  • 700 g boneless skinless chicken thighs
  • Salt
  • 40 g Coconut oil
  • 800 ml coconut milk
  • 1000 g chicken stock
  • High smoke point frying oil (canola, vegetable, coconut)
  • 800 g Fresh Fettucine or similar noodles
  • 30 g fish sauce
  • 25 g brown sugar
  • 20 g Sambal chili sauce

Garnish

  • Red onion - raw, thinly sliced, and rinsed under cold water
  • Cilantro
  • Lime wedge
  • Crunchy fried noodles
  • Pickled mustard greens (or substitute with mellow sauerkraut or sour deli pickle)

Instructions

  1. Stir ingredients to combine into a paste.
  2. Salt chicken on both sides. And set aside for a few minutes while you make the curry paste.
  3. Preheat large dutch oven or pot over medium-high heat, then add coconut oil. When melted, add curry paste and a pinch of salt. Stir and cook for 60-90 seconds until aromatic and beginning to glaze the pot.
  4. Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully add chicken thighs. Reduce heat to low and cook for 15-20 minutes or until thighs are fully cooked and tender.
  5. Once chicken is tender and can be easily shredded, remove from broth. Cut chicken into bite-sized pieces.
  6. Add fish sauce, brown sugar, and Sambal chili sauce to the soup. Stir to combine.
  7. Return chicken to the broth. Taste for seasoning and adjust with more fish sauce or chili sauce if needed.
  8. For the noodles, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes.
  9. For the fried noodle topping, heat about 1 inch/2.5 cm of oil in a medium sauce pot over medium-high heat. Fry a small bundle of fresh egg noodles for about 15-20 seconds per side until puffed and golden. Drain on a paper towel.
  10. Assemble the soup: Place cooked noodles in bowls, ladle soup over noodles. Garnish with red onion, cilantro, lime wedge, crunchy fried noodles, and pickled mustard greens. Serve warm.