Khao Soi

Name: Khao Soi
Total time: 7200 s
Yield: Serves 5 servings
Ingredients: 11 large dried red chilies; 1/2 tsp salt; 23 cloves Thai garlic; 1 small piece ginger; 1 slice turmeric (about 1 tsp); 1 black cardamom pod (optional); 1 tsp curry powder; 8 small shallots; 2 tsp grilled shrimp paste; 2 tsp light soy sauce; 4 chicken drumsticks with thighs attached; 4 bundles fresh egg noodles for Khao Soi; 3 cups thick coconut milk (about 710 ml); 3 cups thin coconut milk (about 710 ml); 4 tbsp palm sugar; 1 little fish sauce; Curry paste; Pickled mustard greens; Fried chili; Lime wedges; Shallots, sliced into wedges

Chanikan Rattanatrisri @mook_chr

This Northern Thai dish comes from a recipe I got from the Udorn Polytechnic. This version is well-balanced and has a medium flavor, but you can adjust it to your taste.

Chanikan Rattanatrisri @mook_chr

This Northern Thai dish comes from a recipe I got from the Udorn Polytechnic. This version is well-balanced and has a medium flavor, but you can adjust it to your taste.

Saved

Ingredients

2 hours

Serves 5 servings

Curry Paste
11large dried red chilies
1/2 tspsalt
23 clovesThai garlic
1small piece ginger
1 sliceturmeric (about 1 tsp)
1black cardamom pod (optional)
1 tspcurry powder
8small shallots
2 tspgrilled shrimp paste
2 tsplight soy sauce
Main Ingredients
4chicken drumsticks with thighs attached
4 bundlesfresh egg noodles for Khao Soi
3 cupsthick coconut milk (about 710 ml)
3 cupsthin coconut milk (about 710 ml)
4 tbsppalm sugar
1little fish sauce
Curry paste
Toppings
Pickled mustard greens
Fried chili
Lime wedges
Shallots, sliced into wedges

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Steps

2 hours

1

Pound the curry paste ingredients together in order.
2

Prepare the chicken by scoring it and soaking in salt for 20 minutes.
3

Boil the pickled mustard greens in water, changing the water 4 times to reduce the smell. Drain and let cool, then cut into pieces.
4

In a pan over medium heat, simmer half of the thick coconut milk until the oil separates.
5

Add the curry paste and stir to combine. Lower the heat slightly.
6

Add the remaining thick coconut milk and stir gently. Wait until it comes to a boil.
7

Once boiling, add the chicken and let it cook until the liquid reduces (about 10 minutes).
8

Pour in all the thin coconut milk. Let it reduce again, then add palm sugar and fish sauce. Simmer for 1 hour.
9

While waiting, cook the noodles until soft, then drain and toss with a little oil.
10

When the curry is ready, serve in a bowl with the noodles and toppings.