Recipes - Thai

Khao Soi (Northern Curry Noodle with Chicken)
Northern Curry Noodle with Chicken - Khao Soi


This Thai curry noodle with chicken is mild and aromatic with turmeric and ginger which is wonderfully balanced with the taste of herbs and Spices. Try this curry for dinner and pair it with steamed rice.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Thai









Ingredients:

1kg chicken thigh fillet (cut bite size)
750g egg noodle
¼ cup light soy sauce
½ tbsp salt
1½ tbsp dark soy sauce
3 cups coconut milk
7 cups light coconut milk (3½ cups coconut milk + 3½ cups water)
2 cups oil (for frying noodle)
10 cups water (for boiling noodle)

Khao Soi curry paste

2 large dried chilli (sliced and roasted)
1 tbsp salt
¼ cup sliced shallot (roasted)
1½ tbsp fresh turmeric (sliced and roasted) or 1 tbsp turmeric powder
1½ tbsp fresh ginger (sliced and roasted)
2 tbsp coriander (roasted and crushed)




Steps:
  1. Mix all curry paste ingredients and pound until become fine paste.
  2. Place light coconut milk in a saucepan over medium heat, adding salt, until boiling.
  3. Stir fry curry paste with ½ cup heated coconut milk until fragrant, and transfer the curry mixture into boiling light coconut milk. Return to the boil, combine chicken meat until well cooked, adding the remaining coconut milk. Add light soy sauce, dark soy sauce, can add little salt if the taste is not salty. Set aside.
  4. Separate approximate 50g egg noodle, and deep fry a little at a time in heated oil over medium heat until crispy yellow, quickly remove and place over absorbent paper, use for topping (Before frying, shake well the noodle to take out coating flour)
  5. Cook the noodle in boiling water, little amount at a time, for few minutes as pack instruction, drain and place in serving bowls.
  6. Combine the curry sauce and chicken into the noodle bowl and top with the crispy noodle. Serve with pickled vegetable. Some lime juice can be added to enhance flavor if prefer.

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Khao Soi (Northern Curry Noodle with Chicken)

Khao Soi (Northern Curry Noodle with Chicken)

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This Thai curry noodle with chicken is mild and aromatic with turmeric and ginger which is wonderfully balanced with the taste of herbs and Spices. Try this curry for dinner and pair it with steamed rice.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Thai
Ingredients

1kg chicken thigh fillet (cut bite size)
750g egg noodle
¼ cup light soy sauce
½ tbsp salt
1½ tbsp dark soy sauce
3 cups coconut milk
7 cups light coconut milk (3½ cups coconut milk + 3½ cups water)
2 cups oil (for frying noodle)
10 cups water (for boiling noodle)

Khao Soi curry paste

2 large dried chilli (sliced and roasted)
1 tbsp salt
¼ cup sliced shallot (roasted)
1½ tbsp fresh turmeric (sliced and roasted) or 1 tbsp turmeric powder
1½ tbsp fresh ginger (sliced and roasted)
2 tbsp coriander (roasted and crushed)

Instructions
  1. Mix all curry paste ingredients and pound until become fine paste.
  2. Place light coconut milk in a saucepan over medium heat, adding salt, until boiling.
  3. Stir fry curry paste with ½ cup heated coconut milk until fragrant, and transfer the curry mixture into boiling light coconut milk. Return to the boil, combine chicken meat until well cooked, adding the remaining coconut milk. Add light soy sauce, dark soy sauce, can add little salt if the taste is not salty. Set aside.
  4. Separate approximate 50g egg noodle, and deep fry a little at a time in heated oil over medium heat until crispy yellow, quickly remove and place over absorbent paper, use for topping (Before frying, shake well the noodle to take out coating flour)
  5. Cook the noodle in boiling water, little amount at a time, for few minutes as pack instruction, drain and place in serving bowls.
  6. Combine the curry sauce and chicken into the noodle bowl and top with the crispy noodle. Serve with pickled vegetable. Some lime juice can be added to enhance flavor if prefer.

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