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Chicken Chicken Curry Noodles Soup Thai Street Food Thai Yellow Curry

Chicken Khao Soi

July 01, 2022 2 Comments

Nitsa Takhiansok

Chicken Khao Soi

Rated 4.1 stars by 22 users

Cuisine

Thai

Servings

Prep Time

45 minutes

Cook Time

45 minutes

Calories

780

I sometimes think of Khao Soi as the great Thai food secret. It is a soup, a noodle dish, and a curry all rolled into one. Recently voted the world's number one soup by a leading recipe website and revered by some of the best Thai food writers and food critics on the planet and yet it's anonymous. I blame overseas Thai restaurants for this, so many of them so set in their ways of what they think westerners like to eat. Well, here's the chance to change that. If the recipe looks long that's because I'm covering it in detail because it's certainly worth cooking, also it can be cooked the day before and tastes even better.

Ingredients

1 Pouch My Thai Curry Yellow Curry Paste
1 can Coconut Milk
1 Kg Chicken Drumsticks or boneless thighs if you prefer
1 packet Fresh Egg Tagliatelle or Linguini. (500g)
3-4 Pickled Cucumbers
1 tbsp Thai Fish Sauce
1 tbsp Sugar
2 medium Red Onion
2 Garlic cloves
1 Lime
Cooking oil for frying
400ml water.
Chilli Oil (optional see notes)
Coriander, Spring Onion for garnish (optional)

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Directions

Slice the chicken drumsticks through to the bone.
Marinate the chicken with all the contents of the Yellow Curry paste pouch, working it well into the chicken. Leave it to marinate in the fridge overnight if possible.
The fried noodles or tagliatelle can be fried the day before and reserved. Use half the packet (250g) and save the remainder for boiling later. Add enough cooking oil to a wok or deep pan to cover the noodles when you add them. Heat to around 150°C. Add the noodles or tagliatelle in batches for no more than 90 seconds and drain on kitchen paper. You are aiming for a crisp, golden brown, bubbly noodle as in the image below.
Sauté the garlic, onions or shallots, in a little oil for two or three minutes and then remove.
Add the marinated chicken to the pan and then cook for around 10 minutes over medium heat, turning occasionally until the chicken is nicely browned.
Return the onions to the pan and add the coconut milk.
Stir, and add the water, the fish sauce, and sugar, and stir again.
Cover the pan and simmer over low heat for around 25 minutes.
Meanwhile, add the noodles or tagliatelle that are to be boiled to a pan of boiling water and cook them according to the packet instructions, normally around 2 to 3 minutes, drain, and reserve.
Almost there. An authentic Khao Soi should always have a layer of oil floating on the top ready to coat the noodles as they emerge from the broth!

Recipe Note

Chilli oil (I used Chiu Chow Chilli Oil from Sainsbury’s.) This is pretty hot so can be omitted if you prefer a less spicy eating experience.

Don't forget the accompaniments and there is so much variety can add, raw shallots, pickled cucumbers or mustard greens, peanuts, and halved hard-boiled eggs to name just some!

Nutrition

Serving Size 1
Calories 780, Fat 29 grams, Saturated Fat 8.4 grams, Cholesterol 235 milligrams, Sodium 385.4 milligrams, Carbs 86.5 grams, Fiber 4.6 grams, Sugar 9.9 grams, Protein 64 grams

2 Responses

John

August 07, 2023

Fantastic dish, every mouthful has a different taste/texture. Will definitely be cooking again

Paul

July 08, 2022

Can’t wait to try this one, one of my favourite dishes from Thailand. And thanks for the tagliatelle tip – it’s endlessly frustrating to have such bad noodles in the UK

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