Cherry & Dennis Helper Habitat
Thai Khao Soi Chicken Noodles
泰北咖喱雞湯麵
Recipe overview
Chicken thighs simmer safely in coconut curry broth with soft egg noodles, crisp noodles and pickled greens.
01
Ingredients
Main ingredients
- 700 g boneless chicken thighs
- 600 g fresh egg noodles
- 500 ml coconut milk
- 700 ml chicken stock
- 150 g Thai pickled mustard greens
- 2 limes
Chicken seasoning
- 1 tsp salt
Curry broth base
- 100 g Northern Thai curry paste
- 1 tbsp curry powder
- 2 tbsp fish sauce
- 1 tbsp palm sugar
Oil for crisp noodles
- 300 ml vegetable oil
02
Tools
- large pot
- small frying pan
- ladle
- food thermometer
- sieve
03
Steps
Step 1
1. Pat the chicken dry
Pat the chicken dry, cut into large pieces, season with salt, and keep chilled.
Step 2
2. Rinse
Rinse, squeeze and chop the pickled greens and cut the limes into wedges.
Step 3
3. Reserve one-quarter of the noodles for frying and loosen the remainder
Reserve one-quarter of the noodles for frying and loosen the remainder.
Step 4
4. Cook half the coconut milk in a large pot until its oil begins to separate
Cook half the coconut milk in a large pot until its oil begins to separate.
Step 5
5. Fry the curry paste and powder for 4 to 5 minutes until fully aromatic
Fry the curry paste and powder for 4 to 5 minutes until fully aromatic.
Step 6
6. Add the chicken and stir for 3 minutes to coat every surface with curry
Add the chicken and stir for 3 minutes to coat every surface with curry.
Step 7
7. Pour in the stock and remaining coconut milk
Pour in the stock and remaining coconut milk, bring to a simmer, and reduce the heat.
Step 8
8. Cover and simmer for 20 to 25 minutes until the chicken is fully cooked
Cover and simmer for 20 to 25 minutes until the chicken is fully cooked.
Step 9
9. Confirm the thickest chicken reaches at least 75°C
Confirm the thickest chicken reaches at least 75°C, then season with fish sauce and palm sugar.
Step 10
10. Heat the oil to 170°C and fry the reserved noodles in batches until crisp and golden
Heat the oil to 170°C and fry the reserved noodles in batches until crisp and golden, then drain.
Step 11
11. Cook the remaining noodles for the package's safe time
Cook the remaining noodles for the package's safe time, drain, and divide among bowls.
Step 12
12. Ladle over the hot chicken curry
Ladle over the hot chicken curry, add crisp noodles and pickled greens, and serve immediately with lime.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
