Khao Soi (Thai Coconut Curry Noodle Soup)

재료

Khao Soi paste:

2 shallots

2 Birds Eye chillies

2 thumb size knobs of ginger

4 garlic cloves

1 stick lemongrass

1 tbsp shrimp paste

1 tsp salt

1 tsp coriander seeds

2 tbsp neutral oil

Khao Soi broth:

3 tbsp oil for frying

All the Khao Soi paste

2 tbsp medium curry powder

1 tbsp turmeric powder

1 tsp cardamom powder

1 heaped tbsp red Thai curry

400ml coconut milk

5-6 chicken drumsticks

800ml-1L water

2 chicken stock cubes

2 tbsp fish sauce

1 tbsp soy sauce

1 cube palm sugar

1 tsp msg

500g fresh medium thick wonton noodles

use 100g to deep fry in approx 300ml neutral oil)

Garnishes:

Chopped spring onions & coriander

Fine slices of shallot

Chopped pickled mustard

Chilli oil & chilli flakes

Wedges of lime

Fish sauce to taste

방향

Put all ingredients for paste into a food processor or mince by hand until you have a relatively smooth paste.

In a pan, fry paste in a dash of oil until fragrant, then add curry powder, tumeric powder, cardamom powder, and red curry paste. Let simmer for 1-2 minutes to release aromas and flavors.

Add a whole can of coconut milk, add in drumsticks and fill with water until chicken is fully covered. Add chicken stock cube and mix well.

Add soy sauce, fish sauce, and palm sugar, finely chopped, and msg. Let simmer and reduce for 45 min - 1 hour.

While soup is reducing, prepare garnishes. Chop up green onion, coriander and very thinly sliced shallots. Slice up some lime wedges (don't forget to roll the fruit before cutting to release more juices), or you can use bottled lime juice. Cut up pickled mustard greens.

Fry up half of the egg noodles until golden brown and crispy. Place on a paper towel to soak up excess oil

In a pot of fresh water, boil the remaining egg noodles as directed by package. Rinse with cold water to remove excess starch.

Assemble your soup!

Put cooked noodles in a bowl, add chicken and top with broth. Add garnishes as desired and top with crispy noodles. Sprinkle lime juice over everything.

Enjoy!

Can also add chili flakes or chili oil if you want to increase spice level.

노트

Fry both pastes for 6-7mins to release all flavas and aromas

The key is low and slow! You want that chicken succulent and falling off the bone so gently simmer from the moment they go in for 45mins-1hour for optimal result. This also reduce and enhance flavour of broth

Use the chopstick trick to test heat of oil before frying noodle

Rinse cooked noodle with cold water to wash off starch