Khao Soi Gai (Thai Curry Noodle Soup)

Method

1. 1
   • coconut milk8 dl
   • vegetable oil2 tbsp

   Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into a pot and heat with the vegetable oil over medium heat.

2. 2
   • red curry paste3 tbsp
   • curry powder1 tbsp
   • vegetable oil2 tbsp

   Fry the curry paste — Stir in the red curry paste and curry powder and fry for 3 minutes until fragrant and the oil separates.

   ⏱3 min
3. 3
   • coconut milk8 dl
   • chicken stock4 dl
   • chicken thigh700 g

   Simmer the chicken curry — Add the chicken thighs, remaining coconut milk, and chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is tender.

   ⏱20 min
4. 4
   • fish sauce2 tbsp
   • palm sugar1 tbsp
   • egg noodles400 g

   Season curry, cook noodles — Season the curry with fish sauce and palm sugar. Meanwhile, cook the egg noodles in boiling water according to package instructions, then drain.

5. 5
   • egg noodles400 g
   • shallot1
   • fried shallots2 tbsp
   • spring onion2
   • fresh cilantro3 tbsp
   • lime1
   • chilli flakes2 tbsp

   Assemble and serve the bowls — Divide the boiled noodles between bowls, ladle over the chicken curry, and top with sliced shallot, fried shallots, scallion, cilantro, fried chili flakes, and a lime wedge.