Khao Soi
Northern curry noodle soup with crisp noodles on top.
Ingredients
- 500 g Egg noodles
- 800 g Chicken legs
- 800 ml Coconut milk
- 5 tbsp Khao soi curry paste
- 1 tbsp Curry powder
- 1 tsp Turmeric
- 3 tbsp Fish sauce
- 2 tbsp Palm sugar
- 4 Shallots
- 1 cup Pickled mustard greens
- 2 Lime
- 2 cups Frying oil
Method
- Fry the paste — Cook the curry paste in the thick top layer of the coconut milk until the oil splits out and turns red.
- Add chicken — Turn the chicken through the paste until coated.
- Simmer — Add the remaining coconut milk and cook 30 minutes until tender.
- Season — Balance with fish sauce and palm sugar.
- Fry some noodles — Deep-fry a handful until crisp and golden — the crunchy topping is what defines khao soi.
- Boil the rest — Cook the remaining noodles until just tender.
- Khao Soi is ready — Ladle curry over the soft noodles and top with the crisp ones, shallot, pickled greens and lime.