Thailand / Soup
Khao soi
Northern Thai noodles in coconut curry, boiled noodles in the broth and fried ones on top.
Ingredients
- Egg noodles500 g
- Chicken drumsticks800 g
- Coconut milk800 ml
- Red curry paste4 tbsp
- Curry powder1 tbsp
- Turmeric1 tsp
- Fish sauce3 tbsp
- Palm sugar1 tbsp
- Shallots, to serve4
- Pickled mustard greens, to serve100 g
- Limes3
- Oil for frying500 ml
- Coriander30 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Set a fifth of the noodles aside, separate the strands and deep-fry them to a golden crisp.
Heat the thick part of the coconut milk in a pan, without stirring, until the oil separates out.
Fry the curry paste, curry powder and turmeric in that oil for three minutes, until deeply fragrant.
Add the chicken and turn it in the paste until it is coated all over.
Add the rest of the coconut milk and some water, the fish sauce and the sugar, and simmer thirty minutes.
Boil the remaining noodles and divide them between bowls.
Ladle over the curry and chicken, top with the fried noodles, shallot, pickled greens, coriander and a wedge of lime.
