Back
Chicken Khao Soi
Recipe by Kishwar Chowdhury
Try this delicious Khao Soi which is a noodle soup with chicken as its hero.
- Steps
- Ingredients
Steps
- For the Egg Noodles, place flour and 2 eggs into the bowl of a stand mixer fitted with a paddle attachment and combine on low speed. Add yolks, water and oil and mix until well combined.
- Attach the dough hook and mix on medium speed for at least 8 minutes. Knead dough into a smooth ball, wrap with cling film and rest in the fridge for 20 minutes.
- Cut dough into quarters. Working with one portion at a time (keeping remainder tightly wrapped) feed through pasta sheeter on thickest setting then fold pasta sheet back onto itself and repeat lamination process at least 3 times. Roll through settings until about 1/3 of its original thickest. Trim sheets to equal lengths, then pass through a linguini/fettuccine cutter. Dust with flour and set aside to dry for at least 5 minutes before cooking.
- For the Khau Suey, place garlic, ginger, galangal, fresh turmeric, coriander roots, 3 bird’s eye chillies, half of the onion and Thai basil leaves into a food processor. Add a little water and process to a smooth fine paste.
- Place half of the paste into a bowl with the thighs and mix well to coat. Set aside for 20 minutes.
- Bring a large saucepan of salted water to the boil.
- Heat a wok over medium heat. Add 4 tablespoons vegetable oil and 2 tablespoons sesame oil. Once hot, add remining onion and sauté until translucent. Add remaining paste and cook for a few minutes until fragrant and soft. Add the drumsticks and chicken frame and cook until golden.
- Add salt, turmeric, chilli and cumin and cook for 1-2 minutes to toast the spices.
- Add coconut milk and stir. Cover with lid and simmer on low-medium heat for 10 minutes.
- Add chicken thighs, chopped cayenne and bird’s eye chillies, tomatoes and soy sauce.
- Remove chicken thighs once cooked, about 10 minutes. Rest in bowl with a little sauce to cover. Cover with foil to keep hot.
- Continue to simmer the remaining sauce until slightly reduced. Add lime juice and salt, to taste. Remove from the heat.
- Boil noodles until al dente, about 1-2 minutes, then drain well and toss with remaining sesame oil. Divide noodles amongst serving bowls.
- To serve, ladle sauce over noodles and add a chicken thigh. Heat 3 tablespoons of sesame oil until smoking hot and pour over chicken. Add garnishes and serve immediately.
