Thai Khao Soi Soup

Thai Khao Soi Soup

Thai Khao Soi Soup

Wondering how to make Khao Soi? Try this recipe for the very popular Thai curry crispy noodle soup, made with chicken, coconut milk, spices and vegetables.

December 2, 2018

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 5 MIN

ingredients

Chili pepper
4 large, dried, seeded and halved
Shallot
3, halved
Garlic
8 cloves, crushed
Ginger
1 tbsp, fresh, peeled and sliced
Coriander
1 large handful and 1 tbsp, ground
turmeric
1 tbsp, ground
curry powder
2 tsp, mild
Brown sugar
1 tsp, soft
Vegetable oil
2 tbsp
Coconut milk
800 ml
Chicken stock
500 ml, gluten-free
Chicken
2 legs, trimmed, and separated into drumstick and thigh
fish sauce
2 tbsp
Brown sugar
1 tbsp, soft
Lime juice
1 lime
salt
Pepper
black, freshly ground
noodles
250 g, gluten-free, e. g. rice or buckwheat
cornflour
2 - 3 tbsp
Vegetable oil
1 1/2 l
Coriander
sprigs
lime
2, cut into wedges
Onion
2 small, red, diced
chili pepper paste
pickles
green

Preparation

Step 01

For the curry paste

  • Blitz together all the ingredients for the paste in a food processor, adding a splash of water if needed to bring it together.
Step 02

For the soup

  • Heat the oil in a large casserole dish set over a moderate heat until hot.
  • Add the curry paste and fry for 5-6 minutes until darkened and starting to dry out.
  • Whisk in the coconut milk and the stock. Bring to the boil before reducing to a simmer.
  • Position the chicken pieces in the broth and simmer steadily for about 30-35 minutes until cooked through.
Step 03

For the crispy noodles

  • In the meantime, heat the oil in a heavy-based saucepan to 180°C | 345F, using a thermometer to accurately gauge the temperature.
  • As the oil preheats, cook the noodles in a large saucepan of salted, boiling water until just tender, about 2-3 minutes.
  • Drain well and dry on plenty of kitchen paper.
  • Toss in a mixing bowl with the cornflour to coat.
  • Deep-fry in the hot oil, in batches, until golden-brown and crisp, about 2-3 minutes.
  • Carefully remove from the hot oil and drain on kitchen paper.
Step 04

To serve

  • Once the chicken is cooked through, season the broth with the fish sauce, sugar, lime juice, and some salt and pepper to taste.
  • Ladle into bowls and top with the crispy noodles and some coriander.
  • Serve with lime wedges, diced red onion, chilli paste, and pickles on the side.

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