Khao Soi
A classic Northern Thai soup combines tender braised chicken (or seafood) in a coconut curry broth with boiled and fried noodles. I first ate this in Chang Mai with chicken but recently enjoyed Khao Soi cooked with seafood in a beach cafe on Koh Samui.
Ingredients
- 1 bunch fresh coriander leaves and thin stems reserved for another use
- 2 whole small shallots peeled and sliced into quarters
- 4 whole garlic cloves
- 2.5 cm fresh turmeric roughly chopped
- 3 cm fresh ginger thinly sliced
- 1 stalk lemongrass bottom 10 cm only, roughly chopped
- 20 whole Thai bird chilli chopped
- 1 tsp makrut lime zest or 2 whole makrut lime leaves (see note)
- 1 tsp whole coriander seed
- 6 pods Thai black cardamom (extract seeds) or 1 pod green cardamom
- 1 pich Salt
- 1 1/2 tbsp Thai shrimp paste
- 1 cup coconut oil
- 500 g Yellow egg noodles divided
- 2 cans coconut milk (or 2 cups fresh)
- 1 cup chicken stock
- 2 tablespoons palm sugar (or brown sugar)
- 8 chicken legs split into drumsticks and thighs
- 2 tbsp Fish sauce to taste
Garnish
- 4 Sliced shallots
- 8 lime wedges
- pickled Chinese mustard greens
Instructions
- Place coriander stems, shallots, garlic, turmeric, ginger, lemongrass, chile, lime zest, coriander seed, and cardamom in the centre of a 30 cm square heavy-duty aluminium foil. Gather up edges to make a tight pouch.
- Place the pouch in the bottom of a wok and heat over high heat, turning occasionally, until smoky, about 10 minutes
- Place in grinder until a very fine paste is formed, about 2-3 minutes. Add shrimp paste and mix to incorporate. Set curry paste mixture aside.
- Deep fry 25% of the uncooked noodles in coconut oil in a wok until crispy. Set aside.
- Fry two tablespoons of thick coconut milk in one tablespoon of oil for a couple of minutes.
- Add the spicy paste and cook for 40-45 seconds.
- Slowly stir in the coconut milk, followed by the chicken stock and palm sugar.
- Add chicken legs and bring to a simmer, turning chicken occasionally, until chicken is tender and broth for about 30 minutes. Season to taste with fish sauce.
- Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook for about a minute (or until noodles are cooked. Drain noodles and divide them between four warmed bowls.
- Place two pieces of chicken in each bowl and add the curry sauce. Top with crispy noodles and serve immediately garnished with sliced shallots, lime wedges, and pickled mustard greens on the side.