Petitchef

Khao soi - northern thailand noodle soup

Main Dish
4 servings
45 min
40 min
Difficult

Ingredients

Number of serving: 4
400 grams of chicken breast

1 pack of egg noodles

1 sachet/can pickled mustard green

2 Tablespoons of red curry paste

1 Tablespoon of curry paste

2 Tablespoons of thin soy sauce, or fish sauce (Nam Pla)

1 Tablespoon of sugar

1/4 cup of ginger

1/4 cup of sliced shallot onions (Hua Horm Daeng)

1 sprig Coriander

1 can coconut cream

3 cups of water

1/2 cup of soya oil for deep-frying

2 Tablespoon of oil for stir-frying

Preparation

  • Preparation for the stock
    Slice and wash the chicken breast, clean and dice the ginger root, cut into small pieces and grind it up in the mortar with the pestle pestle and mortar are called "Saak" and "Krok" respectively in that order.
    Add the red curry paste to the Krok, and grind it in with the ginger root until well mixed.
  • Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl.
    Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.
    Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.
    Preparation for curry sauce:
    Let the mixture simmer for 10 minutes, add water, season, bring to boil and remove from heat
  • Preparation 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 about 1 Tbsp white vinegar, and mix thoroughly.
    Preparation for side serving:
    Boil water, add pickled mustard, boil for 10 minutes, drain, rinse in cold water, add 1 Tbsp white vinegar and mix thoroughly
  • Pour 5 cups 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 about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.
    Preparation for side serving: Boil water, separate the egg noodles loosely then add into boiled water until cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly
  • Heat oil about 3 Tbsp in a wok on medium heat.
    When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.
    Preparation for side serving:
    Heat oil, add 1 Tbsp grounded red chillies, and fry about 1 minute.
    Remove from heat and set aside
    Heat oil about 1/2 cup in a wok on medium-high heat.
    When oil is hot, add about 1/2 ball of egg noodles (disentangle them first), and deep-fry until golden brown and crisp.
    Remove from heat and drain on paper towel.
  • Heat oil about 3 Tbsp in a wok on medium heat.
    When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.
    Preparation for side serving:
    Heat oil, add 1 Tbsp grounded red chillies, and fry about 1 minute.
    Remove from heat and set aside
    Heat oil about 1/2 cup in a wok on medium-high heat.
    When oil is hot, add about 1/2 ball of egg noodles disentangle them first, and deep-fry until golden brown and crisp.
    Remove from heat and drain on paper towel.





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