Chicken

Chicken khao soi (Thai noodle curry)

Name: Chicken khao soi (Thai noodle curry) recipe
Yield: 4
Ingredients: 600g chicken thigh fillets, trimmed, cut into 3-4cm pieces; 400ml coconut milk; 125ml chicken stock; 2 makrut lime leaves; 40.00 ml chopped coriander leaves, plus extra sprigs to serve; 20.00 ml lime juice, plus wedges to serve; 3 tsp fish sauce; 1 tsp brown sugar; Vegetable oil, to deep-fry; 500g fresh egg noodles; 2 long green shallots, thinly shredded; 1 eschalot, thinly sliced lengthways; Pickled mustard, to serve; 2 long dried chillies; 4 garlic cloves, sliced; 4cm piece fresh ginger, peeled, sliced; 1 stalk lemongrass (white part only), thinly sliced; 90g eschalots, chopped; 40.00 ml vegetable oil; 15g shrimp paste; 2 tsp each ground coriander; 2 tsp each ground cumin; 1 1/2 tsp ground turmeric

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by Lucy Nunes

Delicious Team

Jun 16, 2023

This Northern Thai curry takes its origins from neighbouring Myanmar. It’s rich, creamy and soupy, just slightly spicy, and the combination of silky soft and crispy fried noodles tops it all off.

600g chicken thigh fillets, trimmed, cut into 3-4cm pieces
400ml coconut milk
1/2 cup (125ml) chicken stock
2 makrut lime leaves
2 tbs chopped coriander leaves, plus extra sprigs to serve
1 tbs lime juice, plus wedges to serve
3 tsp fish sauce
1 tsp brown sugar
Vegetable oil, to deep-fry
500g fresh egg noodles
2 long green shallots, thinly shredded
1 eschalot, thinly sliced lengthways
Pickled mustard, to serve

Curry paste

2 long dried chillies
4 garlic cloves, sliced
4cm piece fresh ginger, peeled, sliced
1 stalk lemongrass (white part only), thinly sliced
90g eschalots, chopped
2 tbs vegetable oil
15g shrimp paste
2 tsp each ground coriander
2 tsp each ground cumin
1 1/2 tsp ground turmeric

Method

1.

For the curry paste, soak the chillies in warm water for 10 minutes. Drain chillies and place in a food processor with remaining ingredients and 1 tsp salt flakes. Whiz to a smooth paste. Heat a large saucepan over medium heat and add the curry paste. Cook, stirring constantly, for 2 minutes or until fragrant and bright yellow. Add chicken and cook, tossing occasionally, for 2 minutes.
2.

Add coconut milk, stock and lime leaves and bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until chicken is cooked through. Discard lime leaves. Add chopped coriander, lime juice, fish sauce and sugar. Stir and check seasoning.
3.

Meanwhile, heat 5cm oil in a medium saucepan over high heat until a piece of noodle sizzles when dropped in. Weigh 150g of noodles. Deep-fry noodles in 3 x 50g batches for 30-40 seconds each or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
4.

Cook remaining noodles in a large saucepan of boiling water for 30-60 seconds or until just tender. Drain and refresh under cold water. Drain again.
5.

Divide soft noodles among bowls and ladle over the curry. Top with shallot, eschalot, coriander sprigs, pickled mustard and crispy noodles. Serve with lime wedges.