Chicken Khao Soi
with crispy noodles, pickled mustard greens and chilli jam
Flavours from Northern Thailand
This curry/coconut noodle soup is originated from Northern Thailand, although it also takes influences from the Laotian and Burmese cuisine cultures.
Pay attention to the red chilli paste you will use in the recipe, as the ready-to-cook ones are often well-seasoned.
This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”
- Chicken slices 300gr
- Red curry paste 2 tbsp
- Pong garee/curry powder 2 tsp
- Turmeric powder (for colouring)
- Coconut milk 100ml
- Dark soya 1 tbsp
- Chilli Jam 1 tbsp
- Pickled Mustard Greens
- Egg noodles
- Fried Egg Noodles
Step by Step Instructions
step 1 : wok
Warm oil in a wok or a pan
step 2 : stir
Stir your curry paste, your curry powder, colour wirth turmeric powder
step 3 : stir well
add water to separate the oil from the paste and give a nice texture to your broth
step 4 :
Add coconut milk, then chicken slices. Season with Dark soy.
step 5 : blanching
Blanch the egg noodles. – I recommend to soak in cold water once, then blanch once again.
step 8 : dressing
In a big bowl, in a wok (or a tureen) put:
1 – the noodles
2 – pour some broth with chicken on the side
3 – garnish with pickled mustard greens
4 – top with the fried egg noodles
5 – add a slice of lemon, add a spoon of chilli jam
Enjoy your Chicken Khao Soi!