Chicken Khao Soi, a coconut curry noddle dish originates in north Thailand. The original dish might take a little bit longer to make then this recipe, but result here is quite satisfying. To make a real bowl of Khao Soi you might need about 2 hours – time that involves toasting aromatics, as well as extracting flavors by using mortar and pestle.
“CHICKEN KHAO SOI, A COCONUT CURRY NODDLE DISH ORIGINATES IN NORTH THAILAND.”
Thai Chicken Soup is very rich and creamy, packed with complex and bold flavors. Hope you will try it out. We love it!!!
Makes4 portions
TimeCooking time: 40 min
Ingredients
- 1 stalk lemongrass
- 2 shallots
- 4 cloves of garlic
- 4 cm ginger
- 2-3 red Thai chilies
- 10-15 cilantro stems
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tsp curry powder
- 2 tbsp vegetable oil
- 400 ml coconut milk
- 200 ml chicken broth
- 600 g boneless, skinless chicken thighs
- noodles
- 3 tbsp fish sauce
To serve
- lime
- cilantro
1
Bring 200 ml of water to boil and set aside. Add sliced lemongrass in and allow to steep for minimum 10 min. Remove the lemongrass and reserve the water.
- 1 stalk lemongrass
2
Puree the shallots, garlic, ginger, chilies, cilantro stems, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, add more lemongrass water if needed.
- 2 shallots
- 4 cloves of garlic
- 4 cm ginger
- 2-3 red Thai chilies
- 10-15 cilantro stems
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tsp curry powder
3
Warm the vegetable oil in a large pot over medium heat. Add the spicy curry puree, and cook for 4-6 minutes, stirring constantly.
- 2 tbsp vegetable oil
4
Add the coconut milk and broth. Bring to a boil and add the chicken. Simmer for 15 – 20 minutes or the chicken is tender. Take the chicken out and shred it.
- 2 tbsp vegetable oil
5
Cook the noodles according to the package directions.
- noodles
6
To finish add the fish sauce, and chicken to the soup. Season with salt, if needed. Remember the topping.
