Khao soi, a noodle soup with an amazing mix of flavor and texture. Khao soi recipe is a coconut curry noodle soup hailing from Northern Thailand. Khao soi recipe is not particularly “brothy” noodle soup. The “soup” part of the Khao soi recipe is more like a thick, soupy gravy, made very rich by the coconut milk. In Khao soi recipe "Khao" is the Thai word for rice in this case rice noodles and soi means "to cut."
So the Khao soi recipe was originally made with hand-sliced rice noodle sheets, but the modern version Khao soi is adapted for thin egg noodles.
Place a wok on low heat and toss in black cardamom and coriander seeds. Dry roast, stirring continuously, till fragrant. Remove from heat and allow to cool. Grind till powdered. Reserve spice powder for Khao soi recipe.
Skewer red chillies, shallots and garlic, ginger and turmeric onto separate soaked bamboo skewer (soak skewers for around 2 hours) for the preparation of Khao soi soup recipe.
Place all 3 skewers directly onto a grill or flame. Remove 2 skewers (chillies and ginger / turmeric) leave the shallot and garlic skewer on the heat till well charred and blackened. Remove and when cool, peel shallots and garlic.
All roasted ingredients for Khao soi paste (peeled shallots, red chillies, turmeric, ginger, peeled garlic) into a grinder or food processor, along with fresh coriander roots, salt, reserved spice powder, and 2 tablespoons water. Run grinder to make a fairly smooth paste.
Transfer to a bowl and set paste aside for Khao soi recipe.
Pour ¾ cup coconut cream into a wok on medium heat for Khao soi recipe.
Stir continuously and add prepared khao soi recipe's paste and cook, stirring, and fragrant, in 5 to 7 minutes (Khao soi sauce).
To Khao soi recipe sauce add chicken, stir, and let it simmer for 5 to 7 minutes.
Add light soya sauce (or fish sauce as an option), dark soya sauce, and palm sugar, give it a few good stirs, then pour in coconut milk. Stir vigorously, then allow it to simmer for 5 minutes for Khao soi soup.
Pour chicken stock into Khao soi soup and cook until the chicken is cooked for about 15 minutes.
Add the remaining coconut cream to give a slightly creamy texture for Khao soi soup and add pandan leaf, stir through, add salt if needed, then remove from heat.
Set Khao soi soup aside for 20 to 30 minutes for the flavours to develop and blend.
Boil water. Add oil and egg noodles, used in Khao soi recipe, strain and keep aside.
Deep fry 2 handful noodles in oil, nice brown and crisp and keep aside.
Khao soi recipe is assembled by dividing boiled egg noodles into 4 bowls.
Ladle on equal amounts of hot khao soi curry soup and chicken pieces.
Then garnish Khao soi soup with roasted red chilli powder, crispy fried onions, pickled radish, coriander leaves, and top with crispy fried noodles.
Sprinkle Khao soi recipe with chopped, fried red chillies and sliced fresh red chillies.
Serve Khao soi recipe immediately with lime wedges and extra garnishes on the side.
Ingredients
Directions
Place a wok on low heat and toss in black cardamom and coriander seeds. Dry roast, stirring continuously, till fragrant. Remove from heat and allow to cool. Grind till powdered. Reserve spice powder for Khao soi recipe.
Skewer red chillies, shallots and garlic, ginger and turmeric onto separate soaked bamboo skewer (soak skewers for around 2 hours) for the preparation of Khao soi soup recipe.
Place all 3 skewers directly onto a grill or flame. Remove 2 skewers (chillies and ginger / turmeric) leave the shallot and garlic skewer on the heat till well charred and blackened. Remove and when cool, peel shallots and garlic.
All roasted ingredients for Khao soi paste (peeled shallots, red chillies, turmeric, ginger, peeled garlic) into a grinder or food processor, along with fresh coriander roots, salt, reserved spice powder, and 2 tablespoons water. Run grinder to make a fairly smooth paste.
Transfer to a bowl and set paste aside for Khao soi recipe.
Pour ¾ cup coconut cream into a wok on medium heat for Khao soi recipe.
Stir continuously and add prepared khao soi recipe's paste and cook, stirring, and fragrant, in 5 to 7 minutes (Khao soi sauce).
To Khao soi recipe sauce add chicken, stir, and let it simmer for 5 to 7 minutes.
Add light soya sauce (or fish sauce as an option), dark soya sauce, and palm sugar, give it a few good stirs, then pour in coconut milk. Stir vigorously, then allow it to simmer for 5 minutes for Khao soi soup.
Pour chicken stock into Khao soi soup and cook until the chicken is cooked for about 15 minutes.
Add the remaining coconut cream to give a slightly creamy texture for Khao soi soup and add pandan leaf, stir through, add salt if needed, then remove from heat.
Set Khao soi soup aside for 20 to 30 minutes for the flavours to develop and blend.
Boil water. Add oil and egg noodles, used in Khao soi recipe, strain and keep aside.
Deep fry 2 handful noodles in oil, nice brown and crisp and keep aside.
Khao soi recipe is assembled by dividing boiled egg noodles into 4 bowls.
Ladle on equal amounts of hot khao soi curry soup and chicken pieces.
Then garnish Khao soi soup with roasted red chilli powder, crispy fried onions, pickled radish, coriander leaves, and top with crispy fried noodles.
Sprinkle Khao soi recipe with chopped, fried red chillies and sliced fresh red chillies.
Serve Khao soi recipe immediately with lime wedges and extra garnishes on the side.
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