Chicken khao soi with flat-leaf parsley
Chicken khao soi with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of fresh coriander.
Active time38 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 2 limes
- 100 g red onion
- 15 g fresh flat-leaf parsley
- 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
Fry the remaining 50 g in the remaining hot oil in small batches until crisp, then drain on kitchen paper; follow the usual precautions for frying.
- small frying pan
- kitchen paper
Peel and thinly slice the onion, wash the flat-leaf parsley and cut the limes into wedges. Divide the cooked noodles, chicken and broth between the bowls, then garnish with the crispy noodles, onion, flat-leaf parsley and lime.
2 limes100 g red onion15 g fresh flat-leaf parsley- 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