30 Minute Khao Soi
RECIPE
CURRY PASTE
▪30g or 2 Tbsp ginger, grated
▪15g or 1Tbsp Lemongrass, grated
▪25g or 6-7 cloves garlic, grated or minced
▪Zest of 1 lime
▪50g or ¼ of a red onion, minced
▪5g or 1tsp salt
▪12g or 4tsp turmeric
▪10g or 4tsp curry powder
▪3g or 1 ½ tsp coriander
▪5g or 2 1/4tsp paprika
▪(optional) 1-2 fresno chile, minced
Stir ingredients to combine into a paste
SOUP
▪1 1/2lbs/700g boneless skinless chicken thighs
▪Salt
▪40g or 3Tbsp Coconut oil
▪2 14oz/414mL cans coconut milk
▪1kg/4c chicken stock (Full tutorial in this video: https://youtu.be/oLwuUJcFJvY)
▪High smoke point frying oil (canola, vegetable, coconut)
▪Chinese fresh egg noodles (sub regular fresh egg noodles, ramen noodles, or rice noodles)
▪30g or 1 1/2Tbsp fish sauce
▪25g or 1/8c brown sugar
▪20-25g or 4-5tsp Sambal chili sauce
Salt chicken on both sides. And set aside for a few minutes while you make the curry paste.
Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe above) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot.
Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender.
Once tender and breaking apart easily, remove chicken from broth. Add fish sauce, brown sugar, and sambal to soup and stir to combine.
Cut chicken into bite sized pieces and return them to the broth.
Taste for seasoning and adjust if needed with fish sauce and/or chili sauce.
For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle.
GARNISH
▪Red onion - raw, thinly sliced, and rinsed under cold water
▪Cilantro
▪Lime wedge
▪Crunchy fried noodles (see below)
▪Pickled mustard greens (If you can’t find, look for a mellow sauerkraut or sour deli pickle. Essentially you want something tangy and crunchy)
For the crunchy fried noodle topping, add about 1”/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color.
Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package.
