Khao Soi is a gem of Thai cuisine. The mix of colours, textures and flavors will delight the finest gourmets. The dish is often served with a red curry paste but we recommend you to prepare a special Khao soi paste, it's well worth the effort.
5 dry cayenne peppers, stems and seeds removed, rehydrated for 5 minutes and then drained 1 teaspoon coriander seeds 1 green cardamom pod (inside seeds only) 5 g ginger 10 g lemongrass, chopped
10 g galangal, chopped 1 coriander root 10 g shallots
1 teaspoon curry powder
1 teaspoon shrimp paste
Pound the ingredients by gradually introducing them into the mortar. The curry paste is ready when it is smooth: you should no longer be able to distinguish one ingredient from another.
2 chicken thighs
200 ml coconut cream
100 g chicken stock
2 tablespoons fish sauce
1 teaspoon coconut sugar
Bring half of the coconut cream to the boil and dissolve the curry paste in it. Add the chicken and cook briefly. Add the remaining cream and mix well. Stir in the stock and the seasoning (fish sauce, sugar). Cook over low heat, covered, for 20 minutes.
60 g egg noodles
Warm-up the oil and, in your hands, form 2 "nests" with the noodles. Deep-fry the nests on both sides (about 30 seconds on each side). Drain on kitchen paper.
Transfer chicken and curry sauce in serving bowls. Garnish with crispy noodles and the following side dishes.
Pickled mustard leaves, sliced
Spring onions and coriander, chopped
Fried chili flakes, in their oil
Tip: Khao Soi can also be served with boiled noodles in addition to the crispy noodles. In this case, place the cooked noodles at the bottom of the serving bowl and proceed as above. As a guideline, count an additional 60 g of fresh noodles.