Spice Up Your Dinner Table, Discover The Rich Flavours Of Khao Soi Chicken
Ingredients
For the curry:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 400ml coconut milk
- 2 tablespoons red or yellow Thai curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 250ml chicken stock
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 small onion, finely sliced
- 2 garlic cloves, minced
- 1 small piece fresh ginger, grated
- 1 teaspoon lime juice
- Salt, to taste
For the noodles and toppings:
- 300g egg noodles or fresh wheat noodles
- 100g noodles for frying
- 1 lime, cut into wedges
- 2 spring onions, finely sliced
- Fresh coriander, chopped
- Pickled mustard greens, finely chopped
- Crispy fried noodles
- Fresh chilli or chilli flakes, optional
Method Of Preparation
Begin by heating the vegetable oil in a deep pan over medium heat before adding the onion, garlic and ginger. Allow them to soften and release their aromatic fragrance, then stir in the Thai curry paste, turmeric and coriander. Cook the mixture for a few minutes, letting the spices bloom and the curry paste develop its rich aroma.
Add the chicken and gently toss it through the fragrant spice mixture until every piece is beautifully coated. Pour in the coconut milk and chicken stock, then add the fish sauce, soy sauce and brown sugar. Bring the curry to a gentle simmer and allow it to cook until the chicken is tender and the broth has developed a rich, creamy consistency. Finish with a squeeze of lime juice, tasting and adjusting the seasoning as needed.
Meanwhile, cook the noodles according to the package instructions until tender but still pleasantly firm. Drain well and set aside. For the signature Khao Soi crunch, fry a portion of the noodles in hot oil until golden and crisp, then drain them on paper towels. This contrast between tender noodles and crisp strands is one of the dish’s most enticing features.
Serving
To serve, place a generous portion of cooked noodles into a deep bowl and ladle the steaming coconut curry and tender chicken over the top. The rich golden broth should cascade around the noodles, creating an inviting bowl that is both comforting and visually striking. Arrange the accompaniments around the dish, allowing diners to customise every mouthful with their preferred balance of tang, heat, freshness and crunch.
Garnishment
Finish your Khao Soi with a generous scattering of crispy fried noodles, fresh coriander and sliced spring onions. Add chopped pickled mustard greens for a bright, tangy counterpoint, while a wedge of lime brings a final burst of citrus freshness. For those who enjoy a fiery finish, a sprinkle of fresh chilli or chilli flakes adds another layer of heat. Serve immediately and let the contrasting textures, vibrant colours and fragrant curry transform an ordinary dinner into a memorable Thai-inspired culinary journey.
Let your taste buds explore the world. Recommended by Go Places.
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