Khao Soi Turmeric Curry of Chicken and Egg noodles (ข้าวซอยไก่)
Khao Soi is one of the most famous of the regional Thai Dishes. Hailing from Chiang Mai, the original dish was introduced by the Muslim Chin Haw peoples. Built from an incredible combination of textures, flavors, colors and aromas, Khao Soi is a dish not easily forgotten. This version pays tribute to the origins of the modern version of the dish, when coconut milk was first introduced, creating a delicious metamorphosis, and dramatically increasing its popularity across Thailand.
Servings Prep Time
2 20minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
2 20minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
Protein:
Instructions
  1. Make a fine paste from the dried long red chilli, red shallots, turmeric, ginger, garlic, coriander roots and lemongrass
  2. Dry roast coriander seed, star anise, cinnamon stick and black cardamon in a pan then pound them together until they become a powder.
  3. Firstly split the coconut cream (gently heat until you can see the oil) than add the curry paste, stir in and cook for about 5 minutes. Over a medium low heat until fragrant then add dry spice powders. Season the paste with the palm sugar first and wait till it enriches in color than continue with fish sauce, soy sauce, dark soy sauce and sea salt then moisten with the chicken stock. Finally add the Chicken thigh and simmer for 10 minutes until the chicken is falling of the bone. It may be necessary to moisten with a little additional stock. Put to the side for 20 minutes to allow the curry to ripen and develop in flavor.
  4. Cook noodles in boiling salted water about 1-2 minutes, then drain. Put in a serving bowls first and ladle in broth and chicken. Serve garnished with fried egg noodles, pickle cabbage, slice red shallots, lime wedge and roasted dry chilli oil.