Thai Khao Soi Soup

 


Thai Khao Soi Soup

INGREDIENTS

Chili Pepper

4 large, dried, seeded and halved

Shallots

3, halved

Garlic 8 cloves, crushed

Ginger 1 tbsp, fresh, peeled and sliced

Coriander 1 large handful and 1 tbsp, ground

Turmeric 1 tbsp, ground

Curry powder 2 tsp, mild

Brown sugar 1 tsp, soft

Vegetable oil 2 tbsp

Coconut milk 800 ml

Chicken stock 500 ml, gluten-free

Chicken 2 legs, trimmed, and separated into drumstick and thigh

Fish Sauce 2 tbsp

Brown sugar 1 tbsp, soft

Lime juice 1 lime

Salt

Pepper

black, freshly ground

Noodles 250 g, gluten-free, e. g. rice or buckwheat

Cornflour 2 - 3 tbsp

Vegetable oil 1 1/2 l

Coriander

sprigs

Limes 2, cut into wedges

Onion 2 small, red, diced

Chili Pepper

Pickles green

Preparation

Step01

For the curry paste

Blitz together all the ingredients for the paste in a food processor, adding a splash of water if needed to bring it together.

Step02

For the soup

Heat the oil in a large casserole dish set over a moderate heat until hot.

Add the curry paste and fry for 5-6 minutes until darkened and starting to dry out.

Whisk in the coconut milk and the stock. Bring to the boil before reducing to a simmer.

Position the chicken pieces in the broth and simmer steadily for about 30-35 minutes until cooked through.

Step03

For the crispy noodles

In the meantime, heat the oil in a heavy-based saucepan to 180°C | 345F, using a thermometer to accurately gauge the temperature.

As the oil preheats, cook the noodles in a large saucepan of salted, boiling water until just tender, about 2-3 minutes.

Drain well and dry on plenty of kitchen paper.

Toss in a mixing bowl with the cornflour to coat.

Deep-fry in the hot oil, in batches, until golden-brown and crisp, about 2-3 minutes.

Carefully remove from the hot oil and drain on kitchen paper.

Step04

To serve

Once the chicken is cooked through, season the broth with the fish sauce, sugar, lime juice, and some salt and pepper to taste.

Ladle into bowls and top with the crispy noodles and some coriander.

Serve with lime wedges, diced red onion, chilli paste, and pickles on the side.

 

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