CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
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
Number Of Ingredients 24
- 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)
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
Yield 4 servings
Number Of Ingredients 24
- 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
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
Yield 4 servings
Number Of Ingredients 23
- 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)
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
Yield 6 serving(s)
Number Of Ingredients 15
- 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)
- 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)
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
Number Of Ingredients 34
- 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
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
Yield 4 serving(s)
Number Of Ingredients 23
- 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.
- 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.
- 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.
- Put a serve of noodles in a bowl and top up with chicken and soup.
- Add condiments to taste --
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
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
Yield 4 servings
Number Of Ingredients 21
- 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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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.