Thai Coconut Curry Noodles (Khao Soi)

Soup

1. Heat up 3 tablespoons of oil and on low heat pour the curry paste and fry until fragrant (Approx 5 Mins)
2. Add in coconut cream and stir till smooth (make sure there are no lumps in the curry paste)
3. Add in chicken (traditional recipe uses drumsticks, but for ease, we use thigh)
4. Season with fish sauce and palm sugar
5. Leave to boil until chicken is cooked through (approx 10 mins)

Fried Garlic 

1. Add garlic into cold oil and turn on heat to medium 
2. Constantly stir and once it starts bubbling, you need to check constantly to make sure it doesn’t burn 
3. Turn down heat at around 3 minutes 
4. Stir for another 2 minutes. Should be slightly golden. It will continue to cook in residue heat 

*We used fresh garlic, but if you are time poor, feel free to purchase already fried garlic and skip this step completely. 

Fried Chilli 

1. Add dried chillies into oil 
2. Fry for approx 3-4 minutes 
3. Combine chillies and garlic into a pestle and mortar and pound until everything is broken down. 
4. Set aside 

Pickled green mustard

1. Boil for 10 minutes 
2. Set aside 

Noodles 

1. Boil ¾ of egg noodles according to instructions 
2. With the remainder, heat up oil and deep fry for approx 2-3 minutes. Flip it halfway.

Assemble:

1. Add boiled egg noodles to a bowl 
2. Pour the chicken curry over the noodles 
3. Garnish with pickled green mustard, eschallot, coriander, garlic & chilli paste and lime. 
4. Top it off with the best part: the fried egg noodles

Enjoy!

Serves 10

To make you own curry paste, add the ingredients below into a food processor and blend until you get a smooth paste

• 5 Thai bird’s eye chillies 
• 5 medium eschalots 
• 15 gloves of garlic
• 7cm piece ginger (peeled and sliced)
• 115g coriander (stems and leaves)
• 1 Zest of lime
• 5tsp ground turmeric
• 5tsp ground coriander
• 2.5Tbsp curry powder
• 5Tbsp shrimp paste (Thai or Vietnamese will work)