Authentic Khao Soi Recipe
Adapted from chef Sujet Saenkham from Spice I Am
Preparation time: 25 minutes
Cooking time: 10 minutes for paste, 15-30 minutes for chicken and noodles (depending on type of chicken you use)
Serves: 6-8
Khao Soi Curry Paste (makes enough for 3 batches so 12 serves in total)
- 3 black or brown cardamom pods (seeds only)
- 2 tablespoons coriander seeds
- 2 tablespoons curry powder
- 7-10 dried chillies (to taste)
- 50g/1.7ozs. golden eschallot, peeled
- 30g/1oz. garlic (around 3 large cloves), peeled
- 30g/1oz. lemongrass, inner white part of 1 large stick
- 30g/1oz. fresh turmeric, peeled
- 30g/1oz. fresh ginger, peeled
- 1 teaspoon salt
- 200ml/7flozs. water
- 100ml/3.5flozs. oil
Main ingredients:
- 750g/26.4ozs. flat egg noodles
- 500g/1.1lbs bone in chicken (or tenderloins), cut into pieces
- 500ml/2 cups chicken stock
- 500ml/2 cups coconut milk
- 200ml/7ozs. coconut cream
- 30g/1oz. or so palm sugar
- 2-3 tablespoons fish sauce (or to taste)
- 1 teaspoon salt
- Oil for frying
To serve:
- 100g/3.5ozs. green mustard pickles
- 1 golden eschallot, peeled and sliced
- 1 lime, cut into 8 wedges
- Crispy egg noodles (see below)
Step 1 - First make the curry paste which you can do ahead of time. Dry roast the black cardamom seeds, coriander seeds and curry powder until fragrant. Then place in a mortar and pestle or spice grinder and process.
Step 2 - Place the chillies, eschallot, garlic, lemongrass, turmeric, ginger, salt and ground spices in a food processor and blend with the water until you get a smooth paste. Place this into a saucepan on low to medium heat and fry with the oil for 5-7 minutes until it starts to release its fragrance and smells sweet. Place in sterilised jars and cover the top with oil until ready to use.
Step 3 - Take 4 tablespoons of the spice paste and place it in a cold pot and turn the heat up to medium. When it is sizzling, add the chicken pieces and allow it to start to turn white to cook. Add the chicken stock and cook the chicken through with the lid off. Add the coconut cream first and bring to a boil and then add the coconut milk then add the sugar, fish sauce and salt to your taste. Turn off the heat.
Step 4 - Set aside 200g/7ozs of the flat noodles to deep fry to become the crispy noodle topping. Line a plate with paper towels. Place some oil in a wok or pot and bring to 180C/350F (place a wooden chopstick in the oil and if bubbles appear then it is ready). Fry for a minute turning over to fry it all over and then place on the paper towel lined plate.
Step 5 - Wash the remaining egg noodles first in cold water to remove the starch and then cook in boiling water for 2 minutes. Add a couple of teaspoons of oil to prevent the noodles from sticking together. Divide the noodles among four bowls and ladle over with the chicken and soup. Serve with the mustard pickles, eschallot, lime wedges and crispy egg noodles on the side.