Chicken Khao Soi
Ingredients
- 4 pcChicken leg (cleaned)
- 800 mlCoconut milk (well shaken)
- 3 tbspThai curry paste yellow
- 400 gEgg noodles (mie)
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1 tbsppalm sugar (chopped)
- 1,000 mlPeanut oil (for frying)
- 1 pcRed onion (thinly sliced)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcCoriander (chopped)
- 1 tspTurmeric powder
- 250 mlMineral water
- 100 gPickled mustard greens (rinsed and coarsely chopped)
Method
A noodle soup where creamy coconut milk meets the punch of yellow curry. The chicken is fork-tender, providing a sharp contrast to the crunch of deep-fried noodles.
- 1
In a pot, heat 200ml of coconut milk. When the fat separates and small oil bubbles appear, add the yellow curry paste and turmeric. Cook until the aromas fill the kitchen.
- 2
Add the chicken thighs to the paste. Pour in the remaining coconut milk and mineral water. Bring to a simmer. Let simmer over low heat until the meat is tender and the broth is slightly reduced.
- 3
Heat the peanut oil. Dip a handful of dry egg noodles. They should puff up and become crispy and golden in a few seconds. Drain on paper towels.
- 4
Cook the remaining egg noodles in boiling water according to the indicated time. Drain and immediately divide into deep bowls.
- 5
Stir the fish sauce, soy sauce, and palm sugar into the broth. The sauce should coat the back of a spoon. Pour the hot broth and a chicken thigh over the soft noodles.
- 6
Garnish each bowl with the fried noodles, sliced red onion, pickled mustard greens, cilantro, and a lime wedge to balance the flavors.
Frequently asked questions
How do you get this dish right?
- Don't skip the coconut milk splitting step; that's where the flavors concentrate.
- If the broth is too thick, thin it with a bit of water; it should be fluid yet rich.
- Serve with raw red onions and lime on the side so everyone can adjust the acidity.
How long does this dish keep?
Store the broth and chicken in the fridge separately from the noodles. Reheat gently in a pot. Fried noodles keep for 2 days in an airtight container.
