Khao Soi Northern Chicken Curry Noodles Recipes

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CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)



Chicken Khao Soi (Thai Coconut Curry Noodle Soup) image

Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!

Provided by Sarah

Categories     Noodles

Time 1h

Number Of Ingredients 24

2 Thai bird's eye chilies
2 medium shallots
6 cloves garlic
1-inch piece ginger ((peeled and sliced))
1/4 cup cilantro ((stems and leaves, rinsed))
zest of 1 lime
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
2 tablespoons shrimp paste
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs ((sliced))
2 tablespoons Thai red curry paste
4 cups low sodium chicken stock
2 teaspoons brown sugar
14 ounces unsweetened coconut milk
3 tablespoons fish sauce ((or to taste))
1 pound fresh Chinese egg noodles ((thick wonton noodles work well))
thinly sliced shallots
lime wedges
pickled mustard stems/greens
crispy noodles
chopped cilantro
Thai chili paste ((Nam Prik Pao))

Steps:

  • Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
  • Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
  • Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
  • Meanwhile, cook the noodles according to package instructions.
  • To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

Nutrition Facts : Calories 689 kcal, Carbohydrate 46 g, Protein 41 g, Fat 40 g, SaturatedFat 29 g, Cholesterol 226 mg, Sodium 1457 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

CHICKEN KHAO SOI



Chicken Khao Soi image

This is hands-down my favorite noodle dish to eat and cook. It comes from my mom's home region of northern Thailand. This dish is very reminiscent of the popular Japanese tonkotsu ramen. The coconut curry is fortified with a very rich broth. "Khao" is the Thai word for rice-in this case rice noodles-and soi means "to cut." So this dish was originally made with hand-sliced rice noodle sheets, but the modern version is adapted for thin wheat noodles.

Provided by Jet Tila

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

4 cups (960 milliliters) coconut milk
2 tablespoons (30 milliliters) yellow curry paste
2 tablespoons (30 milliliters) massaman curry paste
2 makrut Thai lime leaves, fine chiffonade
2 pounds cooked chicken leg quarters, from Thai Chicken Stock, recipe follows
1 tablespoon (15 milliliters) fish sauce
2 teaspoons sugar
1 tablespoon (15 milliliters) tamarind paste
1 cup Thai Chicken Stock, recipe follows
8 ounces (240 grams) fresh flat egg noodles, boiled for about 30 seconds, rinsed, and drained
1 handful fresh flat egg noodles, fried crispy, for garnish
1/2 cup (90 grams) Chinese pickled mustard greens, drained and sliced thin
1/2 cup (90 grams) shallots, peeled and cut in small dice
2 scallions, bias sliced
Cilantro leaves, for garnish
2 pounds chicken leg quarters (4 pieces)
8 cups water
3/4 cup thinly sliced galangal
2 stalks lemongrass, lower thick portion only, pounded
2 to 4 makrut lime leaves
1 whole garlic bulb, halved
1 large shallot, sliced
2 to 4 Thai chiles, pounded

Steps:

  • In a medium saucepan, heat 3 tablespoons of the rich coconut milk (the white, opaque part that has risen to the top) to medium heat and stir in the curry pastes. Stir-fry this mixture for about 1 minute, until the paste starts to deepen in color and is thick and fragrant. Stir in the remaining coconut milk and lime leaves. Add the cooked chicken pieces and stir to coat the pieces in the paste, about 1 minute. Increase the heat to high to bring to a boil. Allow this to boil for about 5 minutes, then reduce the heat to a strong simmer, about 10 minutes. Once the volume of liquid has evaporated by about 1/4 or the liquid coats the back of a wooden spoon, proceed.
  • Next, add the fish sauce, sugar and tamarind. Finish with the chicken stock. Taste and adjust as necessary.
  • To serve: Separate the noodles into 4 bowls and place a chicken leg in each. Ladle about 6 to 8 ounces of the rich broth over each noodle bowl. Garnish with crispy noodles, mustard greens, shallots, scallions and cilantro on top.
  • Place the chicken leg quarters in a stock pot and cover with 8 cups cold water. Bring to a simmer. Add the galangal, lemongrass, lime leaves, garlic, shallot and chiles to the stock and allow to simmer. Skim foam and fat often, continue to simmer for about 1 hour 30 minutes. Reserve the cooked chicken legs. Skim off any additional fat and strain the stock through cheesecloth.

CHIANG MAI CURRY NOODLES (KAO SOI)



Chiang Mai Curry Noodles (Kao Soi) image

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

Provided by Sandi From CA

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or 2 tablespoons panang curry paste
3/4 lb boneless beef such as tri-tip steak or 3/4 lb flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 teaspoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or 1/2 lb spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Steps:

  • Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
  • Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
  • Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
  • Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

KHAO SOI (NORTHERN CHICKEN CURRY NOODLES)



Khao Soi (Northern Chicken Curry Noodles) image

Provided by Christine Muhlke

Categories     dinner, weekday, main course

Time 1h

Yield serves 4

Number Of Ingredients 16

3 to 4 cups plus 2 tablespoons vegetable oil
2 1/2 tablespoons red curry paste
1 teaspoon curry powder
1/2 teaspoon turmeric powder
2 large brown cardamom, finely ground (optional)
3 cups coconut milk
1 (3- to 4-pound) chicken, cut into 6 pieces
1 1/2 to 2 cups chicken stock or water
1 teaspoon sugar
2 tablespoons fish sauce, and more to taste
6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles
6 dried thin red chilies
2 shallots, thinly sliced
12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens
1 lime, cut into wedges
Handful cilantro, chopped

Steps:

  • Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn't burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
  • Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
  • Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
  • Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.
  • To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.

KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLES SOUP WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut Curry Noodles Soup with Chicken) image

This Khao Soi Gai is a Thai coconut curry noodles soup that is incredibly fragrant and flavorful! Chicken gets cooked in a spicy and warming Khao Soi paste, and then is simmered with veggies and seasonings in a creamy coconut milk broth and served with egg noodles.

Provided by Lavina

Categories     Dinner

Time 1h

Yield 4

Number Of Ingredients 34

8-10 Red Chilies (Bird's Eye preferred, but Holland or other hot small red chilies will work too), to taste - cut into ½-inch pieces
2 Lemongrass stalks (or substitute with 2 TBLS Lemongrass Paste) - bottom woody part and upper tough part chopped off, outer layers removed and discarded, then sliced lengthwise through the middle and finely minced
2-inch piece Galangal -peeled and roughly chopped
6 Garlic cloves - minced
¾-inch knob of Ginger - peeled and minced (about 1 TBLS minced)
2 Asian Red Shallots - peeled and chopped
4-6 Kaffir Lime Leaves - destemmed and sliced into thin strips
2-6 Thai Dried Red Chilies, to taste - broken up into smaller pieces
1 TBLS chopped Coriander Roots (substitute with 4 chopped coriander stems if roots are unavailable)
1.5 TSP Turmeric powder
1 TSP Coriander powder
1 TSP ground Cumin
2 TSP Kosher Salt (use half the amount if using table salt)
1 TBLS Canola or Vegetable Oil
2-3 TBLS Water (as needed)
18 Wonton Wrappers - sliced into thin strips (about 4mm wide)
3-4 cups Canola Oil (or any other oil for deep-frying such as vegetable oil)
2 TBLS Canola Oil
3 Chicken Thighs (about 454 grams / 1 pound), boneless, skinless - cleaned and pat-dried, cut into bite-sized pieces
¾ medium Red Onion (or use 6-8 shallots) - thinly sliced
3 Garlic cloves - minced
2-4 Red Chilies (Bird's Eye preferred, but Holland or other hot small red chilies will work too), to taste - chopped
3 cups (about 300 grams) Mung Bean Sprouts - rinsed and drained
4 cups / 946ml Low Sodium Chicken Broth
565ml / 19 oz. Coconut Milk (I used a 400ml / 14 oz. big can and a 165ml / 5.5 oz. small can.)
2 TBLS Fish Sauce, or more to taste
1 TBLS Sweet Dark Soy Sauce
1 (50 grams) disc Coconut Sugar (substitute with 1-2 TBLS crystalized coconut or brown sugar if you have that on hand instead) - shaved with a knife
2 TBLS freshly squeezed Lime Juice, or more to taste
1.25 TSP Chili Powder, to taste
1.25 TSP Crushed Red Pepper Chili Flakes, to taste
454 grams / 1 pound uncooked dried Egg Noodles (or thin rice noodles such as vermicelli)
Optional toppings: Sliced red onion (or shallots), chopped coriander, chopped mint leaves, crispy fried wonton wrapper strips
To Serve (optional): Lime wedges for squeezing

Steps:

  • Prepare the red chilies, lemongrass, galangal, garlic, ginger, shallots, kaffir lime leaves, dried red chilies, and coriander roots (or stems if using) as indicated in the 'Ingredients' section. Add them to a food processor bowl, along with the turmeric powder, coriander powder, ground cumin, kosher salt, and canola oil.
  • Cover and pulse into a smooth paste, uncovering as needed to push down the ingredients with a spoon and adding a tablespoon of water at a time to help the paste come along. It's okay if there are a few chunky bits, but try to get the paste as smooth as possible. Transfer to a bowl or small container and set aside. (Note: The paste can be made a day in advance.)
  • Cut the wonton wrappers into thin strips - about 4mm wide. Then heat 3-4 cups canola oil in a small pot over high heat (you may need more or less depending on the size of your frying vessel). Once the oil reaches a temperature of 180°C/356°F, turn down the heat to medium-low and add a small handful of the wonton wrapper strips. Fry for about 30 seconds, or until they are lightly golden and crispy. They will rise to the top and crisp up instantly. Transfer to a paper towel lined plate to drain, then repeat until all of the wonton wrapper strips are cooked. Set aside.
  • Clean and pat-dry the chicken thighs, then cut into bite-sized pieces. Slice the red onion (or shallots if using), mince the garlic, and chop the red chilies. Rinse and drain the mung bean sprouts and set aside.
  • Heat the canola oil in a large Dutch oven or stockpot over medium heat. Once hot, add the Khao Soi paste and cook for 2 minutes, stirring frequently.
  • Add the chicken and cook for 2 minutes, or until the chicken starts to develop color and is coated in the paste.
  • Add the red onion, garlic, and red chilies and stir to combine. Cook for a minute or until the onion has slightly softened.
  • Pour in the low sodium chicken broth and coconut milk and stir to combine. Then stir in the mung bean sprouts and reduce the heat to medium-low.
  • Season with fish sauce, sweet dark soy sauce, coconut sugar, lime juice, chili powder, and crushed red pepper flakes. Stir to combine, then simmer uncovered for 20-25 minutes. Taste and add fish sauce and sugar if needed to suit your taste, then switch off the heat.
  • Cook the egg noodles according to package instructions in a pot of boiling salted water. Drain and divide the noodles evenly into four bowls.
  • Ladle the chicken and soup on top of the noodles in the bowls. Top with the crispy wonton strips, chopped coriander and mint leaves, and sliced red onion. Serve with lime wedges for squeezing if desired.

Nutrition Facts : ServingSize 1 large bowl, Calories 1195 calories, Sugar 27.4g, Sodium 2791.4mg, Fat 45.4g, SaturatedFat 25.8g, UnsaturatedFat 13.2g, TransFat 0.1g, Carbohydrate 129.1g, Fiber 7.6g, Protein 54.5g, Cholesterol 112.9mg

CHICKEN KHAO SOI NOODLES



Chicken Khao Soi Noodles image

A spicy Northern Thai/Burmese favourite featuring curry made with fresh curry paste, chicken drummettes and noodles. Extremely tasty! Don't be put off by the massive list of ingredients, it isn't that time-consuming to make, but you will need to make a special trip to an Asian grocer to be sure you have the right things!

Provided by becy959

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

4 large dried and soaked red chilies
1/4 teaspoon salt
1 tablespoon chopped lemongrass
1 teaspoon chopped galangal
1/2 teaspoon chopped coriander roots or 1/2 teaspoon chopped coriander, stem stem
1 teaspoon coriander seed
1/4 teaspoon chopped kaffir lime peel
1 tablespoon chopped shallot
1 tablespoon chopped garlic
1 tablespoon chopped turmeric, root
1/2 tablespoon curry powder
200 g chinese mustard greens
1 bunch chopped fresh coriander
4 chopped large spring onions
2 diced shallots
4 -6 quartered small limes
1 tablespoon olive oil
1 (13 1/2 ounce) can coconut cream
1 kg chicken drummettes (or more or less depending on what you want)
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon thai chilli jam
thin egg noodles (to serve four)

Steps:

  • Curry Paste.
  • Put coriander seed in mortar and grind to powder - or use spice grinder.
  • Add chilli and pound to powder.
  • Add salt, lemongrass, galangal, coriander root, kaffir lime, 1tbspn shallots, garlic, curry powder and turmeric root and pound til smooth.
  • Set Aside.
  • Condiments.
  • Chop mustard greens and put in bowl.
  • Chop coriander and spring onions and put in bowl.
  • Put diced shallots in bowl.
  • Put quartered limes in bowl.
  • Soup.
  • Put a bit of olive oil in a large heavy base saucepan.
  • Add curry paste prepared earlier and stir fry for a couple of minutes.
  • Add 1/2 tin of coconut milk and heat to a simmer.
  • Keep simmering until the mixture has reduced to a dark brown paste (may take up to 15 mins).
  • Add chicken and stir fry for 5 minutes.
  • Add 1/2 tin of coconut milk and 2 cups water and cook for about 10 minutes.
  • Taste and add fish sauce, palm sugar to taste.
  • Add Thai Chilli Jam. I use Mae Pranom brand Thai Chilli Paste I bought in Chiang Mai.
  • Taste again and adjust sugar, fish sauce and chilli jam.
  • Keep cooking for a further 10 to 15 minutes.
  • Bring a large pan of water to the boil in a separate pan.
  • Dunk the egg noodles and cook for a couple of minutes.
  • Serving.
  • Put a serve of noodles in a bowl and top up with chicken and soup.
  • Add condiments to taste --
  • Enjoy!

Nutrition Facts : Calories 722.3, Fat 43, SaturatedFat 21.7, Cholesterol 202.5, Sodium 1121.8, Carbohydrate 33.5, Fiber 7.6, Sugar 15.7, Protein 54.9

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY WITH CHICKEN) RECIPE BY TASTY



Khao Soi Gai (Northern Thai Coconut-Curry With Chicken) Recipe by Tasty image

Here's what you need: boneless skinless chicken thighs, shallots, garlic, red curry paste, chili powder, fish sauce, soy sauce, palm sugar, freshly grated ginger, lemongrass, chicken stock, full fat coconut milk, roasted red pepper, olive oil, salt and pepper, egg noodle, shallot, lime juice, fresh cilantro leaf, bean sprout, chili oil

Provided by Ben Dohm

Categories     Lunch

Yield 4 servings

Number Of Ingredients 21

2 lb boneless skinless chicken thighs
2 shallots, diced
2 teaspoons garlic, minced
3 tablespoons red curry paste
1 tablespoon chili powder, (can be adjusted according to desired spice level)
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons palm sugar, (or Brown Sugar)
4 teaspoons freshly grated ginger, (or 2 Tbsp Ginger Paste)
1 stalk lemongrass, bruised and chopped into 1-2in pieces
3 cups chicken stock
1 can full fat coconut milk
1 jar roasted red pepper
2 tablespoons olive oil
salt and pepper, to taste
3 servings egg noodle, (Chow-Mein, Lo-Mein, Ramen)
1 shallot, julienned or crispy
lime juice, (to taste, recommend fresh-squeezed)
fresh cilantro leaf, to taste
bean sprout, to taste
chili oil, to taste

Steps:

  • First, puree coconut milk and roasted red peppers in blender
  • Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
  • In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
  • Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
  • Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
  • After stock has reduced for 5 minutes, add browned chicken.
  • Cook noodles in a separate pot/saucepan according to package instructions.
  • Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).

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CHICKEN KHAO SOI (NORTHERN THAI CURRY) - SPRINKLES
chicken-khao-soi-northern-thai-curry-sprinkles image
2020-02-19 Chicken Khao Soi. Pat chicken dry, slice into bite sized pieces, sprinkle with salt. Heat the oil left in the wok (use the oil leftover from the noodle frying) over medium-high heat. Add the chicken, cook 4-5 minutes until …
From sprinklesandseasalt.com
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KHAO SOI TURMERIC CURRY OF CHICKEN, EGG NOODLES, …
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2017-06-18 Put to the side for 20 minutes to allow the curry to ripen and develop in flavor. 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 …
From traditionalthaifood.com
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KHAO SOI (NORTHERN THAI COCONUT CURRY SOUP) - CHILI …
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2019-02-04 Place the peppers in a bowl and pour hot water over them. Soak them about 20 minutes, until they are nice and soft. Add the peppers along with the shallot, garlic, ginger, cilantro, turmeric, curry powder, and about ¼ cup of …
From chilipeppermadness.com
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RECIPE CHIANG MAI CURRY NOODLES, 'KHAO SOI'
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Simmer for 5 minutes, then add lime juice. Stir well and remove from heat. Fry 5 ounces of noodles in hot oil until crisp. Remove and drain well. Boil the rest of the noodles, cooking as directed on the package. Place a serving of boiled …
From importfood.com
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CHICKEN CURRY NOODLE SOUP (KHAO SOI GAI RECIPE) - SO MUCH FOOD
Heat the oil in a heavy bottomed sauce pan over medium-high heat. Add the chicken and cook until browned. Add the curry paste and cook for 4-5 minutes, until the curry paste has darkened. Add the chicken stock, coconut milk, sugar, and fish sauce. Bring the soup to …
From somuchfoodblog.com
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CHICKEN KHAO SOI RECIPE - THE SPRUCE EATS
2021-01-28 Gather the ingredients. In a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, about 5 minutes. Add water and remaining 2 cups of coconut milk, and bring to a boil.
From thespruceeats.com
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REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE …
2022-05-03 Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce. Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute.
From seriouseats.com
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กินข้าวซอยไก่ทำเอง อร่อยแซ่บ!!! ASMR KHAO SOI (NORTHERN …
Tiktok : @eateateatvlog Facebook : @EatEatEatVlog อย่าลืม กดไลค์ กดติดตาม ช่อง ''กิน กิน กิน Vlog (Eat Eat Eat Vlog ...
From youtube.com
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KHAO SOI GAI RECIPE – CHIANG MAI CURRY NOODLE CHICKEN SOUP …
Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes. While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain. Check the seasoning, the soup should taste salty and slightly sweet from the coconut cream.
From grantourismotravels.com
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THAI CURRY NOODLE SOUP (KHAO SOI) - NIKODOUNIKO.COM
2020-11-17 3 tbsp red or yellow curry paste. 3 tbsp Khao Soi Curry powder (see Substitutes below) 1 tsp turmeric. 800ml chicken stock. 800ml coconut milk. 200ml coconut cream (or replace with some more coconut milk, it will do the trick) 500-600g chicken fillet, cut in bite-size chunks (or replace with sweet potato for a vegetarian version) 2-3 dried ...
From nikodouniko.com
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NORTHERN THAI CURRY NOODLES WITH CHICKEN (KHAO SOI GAI)
Put the boiled noodles in a bowl. Pour the curry soup on the noodles and top with chicken drumsticks (or thighs). Add deep fried noodles on the curry soup. Top with spring onion, coriander leaves and finely julienned chilies. Serve with side servings such as pickled cabbage, lime wedges, roasted-in-oil chili powder and shallots.
From unileverfoodsolutions.co.th
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KHAO SOI RECIPE: HOW TO MAKE THAI COCONUT CURRY NOODLE SOUP
2021-02-22 Step 1: Saute the khao soi paste with aromatics. Heat a Dutch oven or heavy-bottomed pot over medium-low heat; add your coconut oil. Then, add your khao soi paste. Start with about 1 tablespoon if you prefer food that’s less spicy, 2 tablespoons if you want a khao soi with some heat.
From tasteofhome.com
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KHAO SOI RECIPE | MADE IN
2022-04-20 If you haven’t been introduced to them yet, khao soi is a street food classic from the largest city in Northern Thailand. Fresh egg noodles are deep fried into crispy nests which are served with chicken thighs simmered in a coconut-based curry. Everything is brightened by a garnish of lime juice and pickled mustard greens, making the whole ...
From madeincookware.com
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THAI CHICKEN CURRY NOODLES RECIPE (KHAO SOI) - THAI FOOD ONLINE
Warm cooking oil in a pan on a medium heat. 2. Add some oil, garlic and shallots, stir for about 30 seconds. 3. Then, add the red curry paste and turmeric. Stir and simmer the mixture until the paste darkens slightly. This should take roughly 3 minutes. 4. Add 1 cup of coconut milk slowly, stirring to blend.
From thai-food-online.co.uk
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RECIPE: KHAO SOI - NORTHERN THAI SOUP RECIPE - TASTINGTABLE.COM
2015-10-14 Make the curry paste: Place the dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, 20 minutes. Drain the chiles, reserving the soaking liquid.
From tastingtable.com
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CHICKEN KHAO SOI - MYTHAICURRY.COM
2022-07-01 Sauté the garlic, onions or shallots, in a little oil for two or three minutes and then remove. Add the marinated chicken to the pan and then cook for around 10 minutes over medium heat, turning occasionally until the chicken is nicely browned. Return the onions to the pan and add the coconut milk.
From mythaicurry.com
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CHIANG MAI NOODLES (CHICKEN KHAO SOI) - I HEART UMAMI®
2022-01-26 Creamy curry soup base. Saute the red curry paste with ginger, shallot, and dry spices (coriander, turmeric, cumin, and garam masala) over medium-low heat for about 1 minute. Add parts of coconut cream and keep sauteing over medium-low heat until the oil and the paste are separated, about 3 minutes. Chicken.
From iheartumami.com
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REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE …
Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.
From getrecipecart.com
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KHAO SOI - NORTHERN THAI CURRY NOODLES - TIELAND TO THAILAND
2015-06-10 What makes Khao Soi shine is its savory curry broth. Made with a blend of yellow and red curry spices, coconut milk, chicken broth, soy sauce, and sugar, the ingredients are slowly simmered to develop flavor. Chicken drumsticks and thighs are typically slow cooked in the broth and served as part of the meal. Khao Soi begins with a bowl of fresh ...
From tielandtothailand.com
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KHAO SOI, WHAT IS KHAO SOI? KHAO SOI RECIPE - WORLD TRAVEL CHEF
2022-05-16 Khao Soi is a dish originating from Chiang Mai in Northern Thailand. It is believed to have been influenced from either China or Mynamar and combines Muslim and Thai flavours. It is a coconut curry noodle soup, topped with crispy noodles and most often containing chicken. Prep Time 20 minutes. Cook Time 30 minutes.
From worldtravelchef.com
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RESTAURANT-STYLE KHAO SOI (THAI COCONUT NOODLE SOUP) - LIVE EAT …
2022-02-28 Add the mushrooms and cook, stirring often, until the mushrooms begin to turn golden brown at the edges. It should take about 10 minutes. Step 2: Add the flavorings. Stir in the curry paste and turmeric and cook for another minute. Step 3: Soupify the dish. Stir in the coconut milk, broth, miso, and soy sauce.
From liveeatlearn.com
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NORTHERN THAI CURRY NOODLES | KHAO SOI | ข้าวซอย
2013-03-10 Curry Soup: Khao soi curry paste; 4 chicken drumsticks; 2 and 1/2 cups coconut milk; 2 cups chicken broth; 2 cups water; 1 Tablespoon palm sugar; 1 Tablespoon thin soy sauce; 1 Tablespoon dark soy sauce; 16 ounces fresh egg noodles; Roast Chili Sauce: 1/4 cup oil; 2 Tablespoons shallots; 1 Tablespoon garlic; 12 dried red Thai chilis; Accompaniments: 1/4 …
From rachelcooksthai.com
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KHAO SOI CURRY - THERESCIPES.INFO - THERECIPES
great cooking.nytimes.com. Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well. To serve, divide the noodles among 4 …
From therecipes.info
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CHICKEN KHAO SOI | LINDSEY EATS
2022-03-30 Instructions. In a large pot, put your chicken thighs, salt, fish sauce, sugar and coconut milk. Let boil, around 10-15 minutes. Make your khao soi paste: start by heating a small pan or wok and toast your sliced garlic, ginger, shallots …
From lindseyeatsla.com
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KHAO SOI - THAI RECIPES
2015-01-07 Drain on paper towels and put aside. Add the water to boil in a big saucepan and add 2 rolls of egg noodles to cook in the boiled water for 1 minute. Remove the noodles from the saucepan and rinse in cold water. Add noodles in 2 bowls. To serve, add the chicken and curry broth to the bowls, then put in the pickled mustard, sliced red onion ...
From cooking-thai-recipes.com
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NORTHERN THAI CURRY NOODLES (KHAO SOI) - MY MARKET KITCHEN
2020-05-13 Method: Curry. Pour the 200ml TCC Premium Coconut Cream in a large heavy-based saucepan over medium-low heat. Add Valcom Yellow Curry Paste, turmeric powder and black cardamom powder. Cook and stir for 2-3 mins until oil separates on the surface. Then, add the chicken and stir until it is coated with coconut and chilli paste.
From mymarketkitchen.tv
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KHAO SOI RECIPE – AUTHENTIC NORTHERN THAI CREAMY CURRY MEAL
Step 4 – Cooking the chicken. Add the chicken pieces and drumsticks and stir everything well with the sauce. Sprinkle in the masala and keep stirring. Add coconut milk mixed with water and stir until soup is smooth, thin and curry-like. Cut the roots of the coriander/cilantro, crush and split the garlic and shallots.
From asianfoodfiesta.com
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YELLOW CURRY NOODLES - THERESCIPES.INFO
For cooked curry noodles, combine the Yellow Curry Sauce, prepared vegetable and kelp noodles, coconut milk, and sea salt in a large pot. Cook over medium heat for 10 to 15 minutes, until the vegetable noodles are tender and well combined. Serve the yellow curry noodles topped with basil, cilantro, and a squeeze of fresh lime juice. Makes 2 ...
From therecipes.info
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KHAO SOI - THAI CURRY NOODLE SOUP WITH CHICKEN - VIC EATS WORLD
2020-12-12 Khao Soi Gai, a Thai curry noodle soup with chicken, is a dish originating from the Northern Thailand. The components of this dish are: yellow egg noodles, beef or chicken curry, and various garnishing like: pickled cabbage, shallots, sate chili, and lime, deep fried pieces of egg noodles for an added crunch.
From viceatsworld.com
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KHAO SOI: THE BEST THAI CURRY NOODLES RECIPE BY WILL MEYRICK
The easy recipe of one of my favourite dishes when in Hong Kong: Roasted pork and dry egg noodles, an explosion of flavours for a 5-star street food dish! Khao Soi is a famous curry coconut soup from Thailand that takes also some influences of the …
From willmeyrick.com
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KHAO SOI RECIPE, NORTHERN STYLE CURRIED NOODLE SOUP WITH CHICKEN
2010-12-04 When the coconut starts to crack, add the chicken thighs, and cook over medium heat for about 10 minutes. When the coconut cream cracks, oil will float on top, collect about a 3/4 cup of the oils and transfer it to a wok or a pan. Heat the cracked coconut on a medium heat, and fry the curry paste in it.
From thaifoodmaster.com
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Top Asked Questions

What is Khao Soi Thai curry?
Khao Soi – Northern Thai Curry. Khao Soi is a Northern Thai Coconut Curry and is absolutely brimming with flavor. Both soft and crispy fried egg noodles provide a textural contrast that makes this recipe a knockout.
How to cook Khao soi paste?
Rinse and drain the mung bean sprouts and set aside. Sauté Khao Soi paste: Heat the canola oil in a large Dutch oven or stockpot over medium heat. Once hot, add the Khao Soi paste and cook for 2 minutes, stirring frequently.
What is Khao soi made of?
Last element: the noodles. In Chiang Mai, khao soi invariably comes with yellow, stretchy, flat egg noodles about 1/4-inch wide and 1/8th-inch thick. Think fettuccine or linguini, if you will. In the West, you often see khao soi served with lo mein noodles, or even fat rice noodles.
How to make Thai red curry?
Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil. Reduce the heat to low.

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