Ingredients

150g

rice noodles or egg noodles

1 teaspoon

lemongrass

150g

chicken breast, diced

1 tablespoon

vegetable oil

small onion, finely chopped

1/2 a teaspoon

garlic powder

1 tin (400ml)

coconut milk

1 tablespoon

fish sauce

1 tablespoon

dark soy sauce

1/2 teaspoon

ground turmeric

2 tablespoons

Madras curry powder

1 teaspoon

sea salt

2 tablespoons

fresh lime juice

For garnish:

Fresh mint leaves, thinly sliced yellow bell pepper, red chilli flakes and crispy fried shallots

"Khao Soi is such a robust and distinctly Thai soup, it's quite addictive to eat! Think Singaporean noodles or katsu curry sauce as it uses madras curry powder, thus having a hybrid vibe to it. It's perfect for a large hungry crowd as it has pleasing flavours of fresh lime and lemongrass along with the optional touch of chilli flakes for a little kick!" Niki from Nikibakes.uk

Method

Cook the noodles in a large pan of boiling water for 3–5 minutes, until tender. Drain thoroughly and set aside.
Heat a large, heavy pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the onion, garlic powder, turmeric and lemongrass and stir-fry for about 3 minutes. Stir in the coconut milk, reduce the heat to low, then cover and simmer for 10 minutes.
Add the chicken, fish sauce, soy sauce, Madras curry powder, salt and stir well. Add the drained noodles, then cover and simmer for 5 minutes.
Stir in the lime juice, then pour the soup into a large serving bowl, garnish well and enjoy!