"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
Niki's Northern Thai Chicken Noodle Soup
"Khao Soi is such a robust and distinctly Thai soup, it's quite addictive to eat! Think Singaporean noodles or katsu...
Ingredients
| 150g | rice noodles or egg noodles |
| 1 teaspoon | lemongrass |
| 150g | chicken breast, diced |
| 1 tablespoon | vegetabe oil |
| 1 | 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 |
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!
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