KHAO SOI (NORTHERN CHICKEN CURRY NOODLES)
Provided by Christine Muhlke
Categories dinner, weekday, main course
Time 1h
Yield serves 4
Number Of Ingredients 16
Steps:
- 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.
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iSMART JUTT
[email protected]This is my favorite khao soi recipe. It's easy to make and always turns out delicious.
A Mujtaba
[email protected]I love this recipe! The khao soi is always a hit with my family and friends.
Samrat Gurung
[email protected]This was a great recipe! The khao soi was flavorful and delicious. I will definitely be making this again.
Skjobo Sk
[email protected]Great recipe! The broth was delicious and the chicken was cooked perfectly. I will definitely be making this again.
Tommy Niederhauser
[email protected]This is one of my favorite Thai dishes. The broth is so flavorful and the noodles are perfectly cooked. I love that you can adjust the spiciness of the dish to your own liking. I also like to add some extra vegetables, like carrots and bell peppers,
Saad Gondal
[email protected]I love the combination of flavors in this dish. The coconut milk and curry paste create a creamy and flavorful broth, while the chicken and vegetables add a nice texture and heartiness. I also love the addition of the crispy wonton strips and pickled
Suraj Poudel
[email protected]This is a great recipe for a quick and easy weeknight meal. The curry paste is easy to make and the broth comes together quickly. I used pre-cooked chicken, which made the dish even faster to make. I served it with rice noodles and it was a hit with
Annna Ishaa
[email protected]This was my first time making khao soi, and it turned out great! The instructions were easy to follow and the dish was packed with flavor. I especially loved the combination of the creamy coconut milk and the spicy curry paste. I will definitely be m
Aneesa Sohail Aneesa Sohail
[email protected]This is one of my favorite Thai dishes. The broth is so flavorful and the noodles are perfectly cooked. I love that you can adjust the spiciness of the dish to your own liking. I also like to add some extra vegetables, like carrots and bell peppers,
Jesus Suarez
[email protected]I love the combination of flavors in this dish. The coconut milk and curry paste create a creamy and flavorful broth, while the chicken and vegetables add a nice texture and heartiness. I also love the addition of the crispy wonton strips and pickled
Denoatus Murphy
[email protected]This is a great recipe for a quick and easy weeknight meal. The curry paste is easy to make and the broth comes together quickly. I used pre-cooked chicken, which made the dish even faster to make. I served it with rice noodles and it was a hit with
Kierra
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The broth is so flavorful and the noodles are perfectly cooked. I love that you can adjust the spiciness of the dish to your own liking. I also like to add som
Purejoy Sibande
[email protected]This was my first time making khao soi, and it turned out great! The instructions were easy to follow and the dish was packed with flavor. I especially loved the combination of the creamy coconut milk and the spicy curry paste. I will definitely be m
Muhammad bas BH
[email protected]I'm a big fan of khao soi, and this recipe didn't disappoint. The curry paste was easy to make and the broth was incredibly flavorful. I used chicken thighs instead of breast, and they came out perfectly tender. I also added some extra vegetables, li
Maruf Raz
[email protected]This khao soi recipe is a winner! The broth is rich and flavorful, the noodles are perfectly cooked, and the chicken is tender and juicy. I especially love the crispy wonton strips and the pickled mustard greens, which add a nice crunch and tang to t