Description
This rich Thai curry noodle soup is comfort food at its finest. Tender chicken, creamy coconut broth, and plenty of vibrant toppings make it a meal to remember.
Ingredients
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- 4 tablespoons (60 ml) red curry paste
- 4 tablespoons (60 ml) grated ginger
- 1 tablespoon (15 ml) ground tumeric spice
- 1 teaspoon curry powder
- 1 teaspoon coriander spice
- 1 teaspoon cardamom spice
- Curry paste
- 2 whole chicken legs (thigh and drumsticks separated)
- 2 cups (474 ml) coconut milk
- 2 cups (474 ml) chicken broth
- 2 cups (474 ml) water
- 1 tablespoon (15 ml) brown sugar
- 1 tablespoon (15 ml) thin soy sauce
- 1 tablespoon (15 ml) dark soy sauce
- 1 lbs (454 g) fresh wide egg noodles
- 1/4 cup (60 ml) oil
- 2 tablespoons (30 ml) shallots
- 1 tablespoon (15 ml) garlic
- 12 dried red Thai chilis
- 1/4 cup (60 ml) shallots, finely sliced
- 1/4 cup (60 ml) preserved sour mustard green, sliced
- 1 lime, sliced
- Roast chili sauce
- Cilantro leaves
Instructions
- Grate fresh ginger. Combine Thai curry paste, turmeric, curry powder, coriander, and cardamom; mix in a small bowl. Set aside.
- For the Soup:
- Open a can of coconut milk (~2 cups) and add the khao soi curry paste. Turn the pot to medium heat and cook until the curry paste dissolves into the coconut milk.
- Salt and pepper the chicken legs and fry them in an oiled pan for 3-4 minutes per side until golden brown. The chicken will be par-cooked; it will finish cooking in the soup.
- Add chicken broth and water. Place chicken legs in the soup. Bring to a gentle boil (uncovered) for 45 minutes to an hour, or until the chicken is cooked through. Season with brown sugar, light soy sauce, and dark soy sauce to taste. If too salty or strong, dilute with water.
- For the Roast Chili Sauce:
- Finely slice garlic and shallots.
- Heat a small pot of oil over medium heat (approximately 350°F/177°C).
- Separately fry the garlic, shallots, and dried red chilies in the oil. Remove and save the oil.
- Pound the fried garlic, shallots, and chilies together in a mortar and pestle.
- Add 2 tablespoons of the frying oil to the pounded mixture to form the chili sauce.
- For the Noodle Toppings:
- Boil 12 ounces of fresh egg noodles until al dente.
- Fry the remaining 3 ounces of egg noodles in oil until golden brown.
- Place the boiled noodles in the bottom of a bowl. Top with a chicken drumstick, curry soup, and a handful of fried noodles.
- Serve with sliced raw shallots, preserved mustard greens, lime slices, roast chili sauce, and cilantro.
Notes
- For a richer flavor, use full-fat coconut milk.
- Leftover Khao Soi can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- If you don’t have fresh ginger, you can substitute 2 tablespoons of ground ginger.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 35
- Saturated Fat: 25
- Unsaturated Fat: 5
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 150