Thai khao soi khai (curry noodle soup)

Ingredients

• 5 pieces Chicken drumsticks. (5 serving)
• 1 package egg noodles
• 1 package pickled mustard
• 2 tablepsoons Red curry paste or Massaman curry paste
• 1 tablepsoon curry powder
• 2 tablepsoons thin soy sauce (or fish sauce)
• 1 tablepsoon sugar
• ¼ cup ginger
• ¼ cup cut shallot
• 1 sprig cilantro
• 2 can (box) coconut milk
• 3 cups water
• ½ cup oil for deep-frying
• 2 tablepsoons oil for stir-frying

You may like

Pad thai with tofu

Preparation

• Wash Chicken drumsticks clean well. Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar. Then add red curry paste and pound until well blend.
• Heat oil in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant. Add Chicken drumsticks and stir until the chicken is getting cook, add curry powder, stir thoroughly.
• Divide coconut cream in a small bowl. Add coconut milk at a time in curry paste, stir constantly until chicken is cooked, then add the rest of coconut milk.
• Let the mixture and simmer about 10 minutes, add water, seasoning with thin soy sauce or fish sauce, and sugar. Bring the mixture to boil and remove from heat.
  
• For side serving:
  Peel shallot, wash dirt, and cut into small dices.
• For pickled mustard, rinse, and slice into small pieces. Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add white vinegar, and mix thoroughly.
• Pour water in a pot, bring to boil on high heat, separate egg noodle loosely.Then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water.
• Then add vegetable oil, and mix thoroughly so they don't stick together. Heat oil in a wok on medium heat. When oil is hot add grounded red chilies, and fry about 1 minute.
  
• Remove from heat and set aside.Heat oil in a wok on medium-high heat. When oil is hot, add ½ ball of loosely egg noodles, and deep-fry until golden brown and crisp.
• Remove from heat and drain on paper towel. Heat coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle.

Report a mistake in the recipe text