Name: Lung Yai Thai Tapas Khao Soi Chicken Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs vegetable oil; 2 tbs red curry paste; 1 tsp turmeric powder; 1 tsp curry powder; 4 count garlic cloves, minced; 1 tbs fresh ginger, minced; 1 count shallot, finely chopped; 800 ml coconut milk (full-fat); 400 ml chicken stock; 2 tbs fish sauce; 1 tbs light soy sauce; 1 tsp palm sugar or brown sugar; 2 tbs lime juice; 3 count kaffir lime leaves (optional), torn; 600 g boneless skinless chicken thighs, cut into bite-size pieces; 400 g egg noodles (fresh or dried); 2 tbs vegetable oil (for frying noodles); 1 tsp salt; 50 g reserved portion of egg noodles (separate small handful); 300 ml vegetable oil (for deep frying); 100 g pickled mustard greens (sliced); 1 count shallots, thinly sliced; 2 tbs fresh cilantro, chopped; 2 count scallions, thinly sliced; 4 count lime wedges; 2 tsp chili oil or sliced fresh chilis in oil; 1 tsp sugar (optional for balancing)

Heat 3 tbs vegetable oil in a wide heavy pot over medium heat. Add the chopped shallot, minced garlic and minced ginger and sauté 2–3 minutes until fragrant and softened, but not browned.

Prepare aromatics

Add 2 tbs red curry paste, 1 tsp turmeric powder and 1 tsp curry powder to the pot. Cook while stirring 1–2 minutes until the spices bloom and the paste is aromatic.

Build curry paste

Slowly pour in 400 ml of the coconut milk, stirring to combine, then add the remaining 400 ml coconut milk and 400 ml chicken stock. Stir until the mixture is smooth and beginning to simmer.

Add liquids

Stir in 2 tbs fish sauce, 1 tbs light soy sauce, 1 tsp palm or brown sugar, the torn kaffir lime leaves (if using) and 2 tbs lime juice. Reduce heat to a gentle simmer and cook 8–10 minutes to let flavors marry; skim any fat if excessive.

Season sauce

Add the 600 g chicken thigh pieces to the simmering curry sauce. Increase heat slightly so the liquid returns to a very gentle simmer. Cook, stirring occasionally, until chicken is cooked through, about 10–12 minutes. Taste and adjust seasoning with 1 tsp salt or additional fish sauce if needed.

Poach chicken in curry

While the chicken cooks, bring a large pot of water to a boil. Cook 400 g egg noodles according to package instructions until just tender (al dente). Drain and toss with 2 tbs vegetable oil to prevent sticking. Reserve 50 g dried/fresh noodles for frying (see next section).

Cook noodles

Heat about 300 ml vegetable oil in a small pot or skillet to 180°C (350°F) or medium-high heat. When hot, carefully add the reserved 50 g noodles in small batches; they will puff and crisp almost instantly (10–30 seconds). Remove with a slotted spoon to a paper towel-lined plate and season lightly with a pinch of salt.

Fry crispy noodles

Divide the cooked egg noodles between 4 bowls (about 100 g cooked noodles per serving). Ladle the chicken and coconut curry over the noodles, ensuring pieces of chicken and enough sauce in each bowl.

Plate

Top each bowl with a handful of the fried crispy noodles. Add pickled mustard greens, thinly sliced shallots, chopped cilantro and scallions. Serve with lime wedges and a small spoon of chili oil or fresh chilis. Offer extra fish sauce or lime on the side and a small pinch of sugar if a sweeter balance is desired.

Garnish and finish

vegetable oil

red curry paste

turmeric powder

curry powder

garlic cloves, minced

fresh ginger, minced

shallot, finely chopped

coconut milk (full-fat)

chicken stock

fish sauce

light soy sauce

palm sugar or brown sugar

lime juice

kaffir lime leaves (optional), torn

boneless skinless chicken thighs, cut into bite-size pieces

egg noodles (fresh or dried)

vegetable oil (for frying noodles)

salt

reserved portion of egg noodles (separate small handful)

vegetable oil (for deep frying)

pickled mustard greens (sliced)

shallots, thinly sliced

fresh cilantro, chopped

scallions, thinly sliced

lime wedges

chili oil or sliced fresh chilis in oil

sugar (optional for balancing)

Khao Soi Chicken

Make Khao Soi Chicken Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Khao Soi Chicken Recipe

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