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Khao Soi - Northern Thai Coconut, Curry with Crispy Noodles And Red Curry
Recipe by Jamie Fleming
Try Jamie Fleming's Khao Soi recipe today!
- Steps
- Ingredients
Ingredients
Burnt Chilli Powder
Khao Soi Paste
Khao Soi Broth
Noodles
Pickled Shallot
Soured Gai Lan Tops
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Steps
- For the Burnt Chilli Powder, prepare a hibachi or charcoal barbeque, alternatively place a rack over a gas flame.
- Lightly toast the chillies over the open flame and then add to a spice grinder or bullet blender, blitz to a powder.
- Add to a saucepan with the oil and a large pinch of salt over a medium heat and cook for 1-2 minutes until blackened, stirring regularly. Set aside in a small bowl for serving.
- For the Khao Soi Paste, place the dried chilli, garlic, ginger and shallot on the hibachi or open flame and char until heavily browned and caramelised.
- Meanwhile, in a dry frypan toast the dry spices on a medium heat for 1 minute until aromatic.
- Peel the shallot and garlic and place in a bullet blender with the charred chilli, ginger, fresh coriander and the toasted spices. Blitz until a smooth paste is formed. Set aside for the soup.
- For the Khao Soi Broth, add coconut cream to a large saucepan on a medium heat and cook until the cream starts to split. Add the prepared khao soi paste and stir.
- Once you can smell the paste and there is a slick of spicy oil in the pan, add the chicken marylands and coat the chicken thoroughly.
- Add the stock to just cover the chicken and reduce temperature to a simmer. Simmer until the chicken is cooked through, approximately 30 minutes.
- Mix the belacan with water in a small bowl and add to the soup with the palm sugar, lime juice and salt to season - the soup should be rich, sour, spicy and sweet.
- Meanwhile, prepare the Noodles by combining the ingredients together with 2 tablespoons of water in a bowl. Using your hands, mix together until a shaggy dough is formed. Add more water if necessary.
- Knead vigorously on the bench for 10 minutes. Wrap in cling wrap and allow to rest for 30 minutes.
- Meanwhile prepare the Pickled Shallots. Place all the ingredients into small bowl and allow to pickle for half an hour. Strain and add to a small bowl for serving.
- For the Sour Gai Lan Tops, place all ingredients into small bowl and allow to pickle for half an hour. Strain and add to a small bowl for serving.
- When the noodles have rested, preheat a deep-fryer or a deep saucepan of oil to 175°C. Bring a saucepan of water to the boil.
- Take the rested dough and split into 2 pieces. Using a pasta machine, take one piece of dough. Cover the remaining portions so as not to dry out.
- Roll the dough through the pasta roller, folding over and laminating 4 times at the first two levels. Complete rolling to about a 3mm thickness
- Slice into 5mm noodles and lightly dust with flour. Repeat with the remaining portions of dough.
- Place 70gm of noodles into the frying oil and fry until crispy. Drain on paper towel.
- Place remaining noodles in the boiling water and cook for 3-4 minutes until al dente. Drain and divide between two soup bowls.
- To serve, warm the broth again.
- Top the soft noodles with a chicken maryland. Ladle the broth over the chicken and garnish with shallot. Serve with the bowls of pickled spring onion, gai lan and chilli powder to taste.
- Top with crispy noodles and lime juice.
