This scrummy Khao Soi recipe is escapism in a bowl. A thick rich Thai coconut curry noodle broth packed with spices and shredded chicken, and topped with whatever makes you feel good. When we finally saw the first signs of snow in Cardiff last weekend, this was first recipe that came to mind to warm us up! It also gave us the perfect excuse to test out our new ramen bowls.
This isn't one of my original recipes. I also want to use the blog to shine a light on some of the fantastic recipe blogs and books that I've used as inspiration. The base of this recipe comes from the brilliant Damn Delicious blog. I've made a few minor tweaks, some for convenience and some based on my own personal tastes, but if you do want to take a look at the original recipe from Damn Delicious you can find it here:
This one does take a little bit of preparation but I guarantee it's worth the effort, and if you're cooking for two, you get to eat it two days in a row, so it's time invested wisely!
INGREDIENTS (serves 4 or x2 meals for two)
Fine egg noodles (1 nest per person per meal)
1 tin coconut milk
x2 large red peppers
Rapeseed oil
3 cloves garlic, minced
1 white onion, finely chopped
3 tablespoons thai red curry paste
1 1/2 tablespoons grated ginger
1 teaspoon chilli powder
750ml chicken stock
1 pack of boneless chicken thighs (approx 600-700g)
1 teaspoon fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons fresh lime juice
As is the case with a lot of Asian cooking, toppings play a central part in this dish. The original recipe used red onions but I am a sucker for spring onions and prefer their sweeter taste in this mix, along with some snow peas, as they soak up the broth really well.
TOPPINGS
2 Spring onions
Handful of snow peas/edamame beans
Fresh coriander
Black sesame seeds
Wedge of lime
DIRECTIONS
Preheat the oven to 190c (fan). Chop up two large red peppers into quarters (removing the pith and the core), coat in 1/2 teaspoon of rapeseed oil and season with salt and pepper, then cover in foil and roast for 30 minutes.
Combine coconut milk and the roasted red peppers in a blender until smooth then set aside. This will be the base of the broth.
Heat a tablespoon of rapeseed oil in a large pan or Dutch oven over medium heat. Add the minced garlic and finely chopped onion and cook until tender, (approx 3 minutes).
Stir in the red curry paste, ginger and chilli powder and cook out for 1 minute until fragrant.
Next add the chicken stock and coconut red pepper mixture to the pan. Then stir in the fish sauce soy, sauce and brown sugar.
Add the chicken thighs to the broth and bring to a boil. Then reduce the heat and cook on med-low for 20 minutes until the chicken is cooked and the broth is slightly thickened. Stir half way through to make sure nothing is stuck to the bottom.
While the broth is cooking, cook your noodles using the packet instructions, drain and set aside.
Remove the chicken thighs one at a time to shred (this is easiest using two forks) and return to the pain then stir in the lime juice and season to taste.
Serve immediately. Pour out the broth then add the noodles, top with sesame seeds and garnish the dish with chopped coriander, spring onions, snow peas and a wedge of lime.
I hope you enjoy this one as much as I do. If you like your Thai food, it's a must! Traditionally, this is quite a hot dish but if you want to reduce the heat, then I'd recommend adding slightly less of the red curry paste and a little more lime. And remember you can play around with different topping to make it work for you. Other potential alternatives could include beansprouts, pickled vegetables, crispy onions, or even some other stir fry vegetables like baby corn. Let me know how it goes, and don't forget to tag me if you snap a good picture. Happy cooking!
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