Chicken Thigh Khao Soi
The best Thai dish in my opinion is Khao Soi. The best thing about it is that it’s very attainable for the home cook. In less than 45 minutes you can send your taste buds to Chiang Mai.
Ingredients
- 600 g boneless skinless chicken thighs
- 5 g kosher salt
- 10 g curry powder
- 10 g turmeric, ground
- 5 g paprika
- 3 g coriander, ground
- 30 g garlic paste, sub finely minced or grated
- 30 g ginger paste, sub finely minced or grated
- 15 g lemongrass paste
- 1 lime, zested
- 1 T coconut oil
- 500 g chicken stock
- 1200 mL coconut milk
- 30 g fish sauce
- 25 g brown sugar
- 20–25 g sambal
- 175 g dry egg noodles
ADDITIONAL INGREDIENTS FOR SERVING:
- raw red onion, thinly sliced
- fried wonton strips
- pickled mustard greens, sub sauerkraut
Instructions
- Salt the chicken thighs with 5g of salt and set aside until ready to cook.
- In a mixing bowl, combine spices, pastes & lime zest, this will be your curry paste.
- In a dutch oven or heavy bottomed pot, fry the paste in oil over medium-high heat for 2–3minutes.
- Stir in stock, coconut milk, fish sauce, sugar, sambal and chicken. Simmer over medium heat for 10 minutes and add in the noodles. Cook for an additional 8-10 minutes
- Remove the chicken thighs from the soup. Shred the thighs and cut them into spoon-sized pieces, return them to the pot.
- Thin the soup with a little extra chicken stock if needed.
- Serve with fried wonton strips, shaved red onion, cilantro & pickled mustard greens or sauerkraut.
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