Khao Soi - Noodle chicken curry
Recipe for a noodle and chicken curry from Northern Thailand
Khao Soi is a popular snack in Thailand and is served in many cookshops, especially in the northern region around Chiang Mai. The dish is garnished with a playful tangle of crunchy egg noodles and chili peppers fried crisp for a contrast in texture to the tender noodles and smooth and spicy chicken curry. The dish is easy to prepare and if you dont have enough time, just leave the crispy noodles.
You can use the red Thai curry paste for the noodles or make it yourself.
Ingredients (for 4 persons)
1 chicken breast (cut to pieces) or 4 chicken legs
250 g fresh Chinese wheat egg noodles
400 ml coconut milk
2 cm ginger
2 tblsp red Thai curry paste
1 pandanus leaf
1 pinch chili powder (to taste)
3 tblsp coconut oil
1 tblsp fish sauce
2 tsp oyster sauce
1 tsp dark soy sauce
1 tsp raw cane sugar
1 spring onion
½ bunch of fresh coriander
4 fresh chillies
Chili oil (optional)
Peel and rub the ginger.
Heat the coconut oil in a big saucepan over medium heat. Then add the curry paste, the ginger and the chilli powder mashing and stirring to soften it in the oil, baout 1 minute. Add the chicken and fry from all sides to brown it evenly. Add the coconut milk and season with raw cane sugar, fish sauce, dark soy sauce, and stir well. With the lid closed, bring to a gentle boil and cook about 15 to 20 minutes until the meat is cooked through.
Now remove from the heat, add the oyster sauce, and let the pandanus leaf in it for 30 minutes with the lid closed, so that the aroma can unfold.
Take 25 g of fresh egg noodles and fresh chillies and fry in hot oil until crispy.
Clean the spring onions and cut into rings. Peel and chop the shallot. Cut the lime into eighths. Wash the coriander, shake it dry, and coarsely chop.
Cook the remaining noodles according to the package instructions. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry and garnish with the fried noodles, chillies, coriander leaves, spring onions, and sprinkle with chili oil to taste. Add the shallots and lime quarters on a plate.
Image source: Fotolia - #113190713 © coffmancmu