Chicken khao soi
Northern Thai noodle soup with chicken and coconut curry.
Active time38 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 2 limes
- 15 g fresh coriander
- 100 g red onion
- 900 g chicken legs
- 3 g ground turmeric
- 500 ml water
- 80 ml sunflower oil
- 600 ml coconut milk
- 350 g wheat egg noodles
- 40 g red curry paste
- 15 g sugar
- 30 ml fish sauce
Preparation
Heat 15 ml of oil and fry the curry paste and turmeric for 1 minute. Add the chicken, coconut milk, water, fish sauce and sugar. Simmer for 35 to 40 minutes until the centre reaches at least 75 degrees Celsius for 30 seconds, checking the temperature without touching the bone.
900 g chicken legs3 g ground turmeric500 ml water80 ml sunflower oil600 ml coconut milk40 g red curry paste15 g sugar30 ml fish sauce- casserole dish
- thermometer
Cook 300 g of noodles according to the packet instructions, then drain. As a guide, allow 3 to 5 minutes for wheat egg noodles. The cooking time and method on the packet take precedence over this timer.
350 g wheat egg noodles- saucepan
- colander
Keep the noodles for frying dry and use tongs to lower them into the oil without splashing. Do not let the oil smoke. Fry the remaining 50 g in the remaining hot oil in small batches until crisp, then drain on kitchen paper.
- small frying pan
- kitchen paper
- tongs
Peel and thinly slice the onion, wash the coriander and cut the limes into wedges. Divide the cooked noodles, chicken and broth between the bowls, then garnish with the crispy noodles, onion, coriander and lime.
2 limes15 g fresh coriander100 g red onion- knife
- bowls
Allergens
- Crustaceans
- Eggs
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration