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Khao Soi Recipe

Name: Amara Restaurant & Bar Koh Phangans Khao Soi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces dried red chilies (seeds removed, soaked); 1 pieces fresh red chilies (optional, deseeded); 3 pieces shallots; 4 pieces garlic cloves; 1 inches galangal (or ginger if unavailable); 2 stalks lemongrass (white part only); 1 tbs kaffir lime zest (or lime zest); 2 roots coriander root (or cilantro stems); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric powder; 1 tsp shrimp paste (belacan or kapi); 1 tsp salt; 1 tsp neutral oil (for blending); 3 cups coconut milk (full fat); 4 cups chicken stock (or water); 1 tbs palm sugar (or brown sugar); 2 tbs fish sauce; 1 tsp tamarind concentrate (or 1 tbs tamarind paste); 1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces); 8 ounces egg noodles (fresh, for soup); 1 cup deep-fried crispy egg noodles (for garnish); 3 tbs vegetable oil (for frying paste and shallow frying noodles); 1 cup shallot slices (for garnish); 1 cup pickled mustard greens (tonn choy), rinsed and chopped; 4 pieces lime wedges; 1 tbs fresh cilantro (chopped); 2 pieces scallions (thinly sliced); 1 to taste thai bird chilies (sliced) or chili oil

Inspired by Amara Restaurant & Bar Koh Phangan

Time1h

Serves4

Make Khao Soi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry paste

6 pieces dried red chilies (seeds removed, soaked)

1 pieces fresh red chilies (optional, deseeded)

3 pieces shallots

4 pieces Garlic cloves

1 inches galangal (or ginger if unavailable)

2 stalks lemongrass (white part only)

1 tbs kaffir lime zest (or lime zest)

2 roots coriander root (or cilantro stems)

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp turmeric powder

1 tsp shrimp paste (belacan or kapi)

1 tsp Celtic sea salt

1 tsp neutral oil (for blending)

Broth & coconut

3 cups coconut milk (full fat)

4 cups chicken stock (or water)

1 tbs palm sugar (or brown sugar)

2 tbs Fish sauce

1 tsp tamarind concentrate (or 1 tbs tamarind paste)

Protein & noodles

1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)

8 ounces egg noodles (fresh, for soup)

1 cup deep-fried crispy egg noodles (for garnish)

Aromatics & oil

3 tbs vegetable oil (for frying paste and shallow frying noodles)

1 cup shallot slices (for garnish)

1 cup pickled mustard greens (tonn choy), rinsed and chopped

4 pieces Lime wedges

1 tbs fresh cilantro (chopped)

2 pieces scallions (thinly sliced)

1 to taste thai bird chilies (sliced) or chili oil

Method

Curry paste

Prepare chilies

Remove stems and seeds from dried red chilies. Soak them in hot water for 15 minutes until softened, then drain and reserve soaking liquid.

Roughly chop shallots, garlic, galangal, lemongrass (use only the tender white parts), and coriander roots so they blend easily.

In a small skillet, toast ground coriander, ground cumin, and turmeric powder over low heat for 30 seconds to bloom the spices; remove from heat.

Place soaked dried chilies, optional fresh red chili, chopped shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, toasted spices, shrimp paste, salt, and 1 teaspoon neutral oil into a blender or mortar and pestle. Add 1-2 tablespoons of the reserved chili soaking liquid (or water) to help blend into a smooth paste. If using a blender, pulse until a smooth, cohesive paste forms.

Broth & coconut

Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add the prepared curry paste and fry, stirring constantly, for 3-5 minutes until fragrant and the oil begins to separate slightly from the paste.

Add chicken pieces to the pot and stir to coat with the paste. Cook for 2-3 minutes until the chicken is lightly colored.

Pour in 1 cup of coconut milk and 1 cup of chicken stock to deglaze the pot, stirring to combine and scrape up any browned bits. Simmer for 5 minutes to allow flavors to marry.

Add the remaining coconut milk and chicken stock, bring to a gentle simmer. Add palm sugar, fish sauce, and tamarind concentrate. Taste and adjust: it should be balanced—slightly sweet, salty, tangy and spicy. Simmer uncovered for 12-15 minutes until chicken is cooked through and broth is slightly thickened.

Noodles & assembly

While the broth simmers, cook the fresh egg noodles according to package instructions in a pot of boiling salted water (usually 2-3 minutes for fresh noodles). Drain and rinse briefly with hot water to loosen, then divide into four serving bowls.

If you don't have pre-made crispy noodles, heat 1 tablespoon vegetable oil in a small skillet or wok over medium-high heat. Add a small handful of fresh egg noodles and press into the oil; fry, turning occasionally, until golden and crisp, about 2-3 minutes. Drain on paper towels. Repeat until you have about 1 cup crispy noodles.

Ladle the hot coconut-chicken broth over the cooked noodles in each bowl, ensuring chicken pieces are distributed evenly.

Top each bowl with a generous handful of crispy fried noodles, a spoonful of chopped pickled mustard greens, a few slices of raw shallot, chopped cilantro, and sliced scallions.

Serve with lime wedges and sliced bird chilies or chili oil on the side so each person can adjust acidity and heat to taste.