Khao Soi
Khao Soi is a rich and fragrant coconut curry noodle soup that hails from Northern Thailand. With its creamy broth, tender chicken, and a delightful mix of soft and crispy noodles, this dish perfectly balances bold spices, fresh herbs, and comforting flavors. A true crowd-pleaser!
Ingredients
- 500g Bone in, Skinless Chicken Legs and Thigh
- ½ large Onion, chopped
- 1 Cinnamon Stick, optional
- 4 Cloves, optional
- ½ tsp Black Pepper, optional
- 1 Star Anise, optional
- 3 Dried Chillies, optional
- ½ tsp Cumin Seed
- 300g Chopped Tomatoes
- 4 Cloves Garlic
- 5cm Ginger
- 3 Green Birds Eye Chillies
- 1 lemongrass stick
- 1 tsp Chilli Powder
- 1/2 tsp Ground Cumin
- ½ tsp Ground Coriander
- ½ tsp Ground Turmeric (optional)
- 400ml coconut milk
- 3 tbsp fish sauce, more to taste
- 2 limes, juiced
- ½ tsp sugar
- Egg noodles
Toppings
- Crispy noodles
- Lime
- Thinly sliced red onion
- Coriander
Step 1
Heat a generous amount of oil (about 3 large glugs) in a large pot. Once the oil is hot, toss in the cumin seeds.
Step 2
Once the seeds begin to bubble, add the cinnamon stick, cloves, black peppercorns, star anise, and dried bird’s eye chilies. Cook for about 30 seconds, or until fragrant.
Step 3
Add the onion and cook on low heat for 10 minutes, stirring occasionally, until they become caramelized and translucent.
Step 4
Pound the ginger, chili, and garlic into a paste. Then, crush the lemongrass.
Step 5
Add the chili paste, canned tomatoes, and dried spices.
Step 6
Cook for 10 minutes, or until the oil separates from the paste. Then, add the chicken and 500ml of water. Simmer for 15 minutes, or until the chicken is fully cooked.
Step 7
Stir in the coconut milk, fish sauce, lime, and sugar. Adjust the soup's thickness to your preference.
Step 8
Serve with noodles and toppings