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Khao Soi (Chiang Mai Noodle Soup)

Asian

Source marionskitchen.com

INGREDIENTS

  • 4 tbsp vegetable oil
  • ½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste
  • 4 cups chicken stock
  • 6 cups coconut milk
  • 3 tbsp fish sauce
  • 1 tbsp finely shaved palm sugar
  • 1 tbsp tamarind concentrate
  • 800g (1.76 lb) cooked egg noodles
  • 600g (1.3 lb) chicken thighs, cut into bite-sized pieces
  • ¼ cup roughly chopped coriander (cilantro)
  • lime wedges, to serve
  • 2 red Asian shallots, cut into small wedges, to serve
  • Chili paste or sambal oelek, to serve (optional)
  • 4 tbsp finely chopped Chinese pickled mustard greens, to serve (optional)

Spice paste

  • 10 dried long red chillies
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 lemongrass stalk, white part bruised and finely chopped
  • 4cm (1.57 inch) piece of galangal, peeled, roughly chopped
  • 3 shallots, peeled, chopped
  • 3 garlic cloves, chopped
  • 4 makrut lime leaves, de-stemmed, roughly chopped
  • 1 tsp shrimp paste

Crispy wonton noodles

  • vegetable oil for deep frying
  • 16 wonton wrappers, sliced into 3mm wide strips

INSTRUCTIONS

Step 1

For the spice paste, soak the chillies in hot water for 10 minutes until soft. Blend chillies and remaining ingredients until smooth.

Step 2

Heat vegetable oil in a large heavy-based saucepan over medium heat. Add the spice paste and cook for about two minutes. Add the chicken and cook for about 2 minutes or until the chicken starts to colour. Stir in the coconut milk, chicken stock, fish sauce, tamarind concentrate and palm sugar. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt and/or palm sugar to your taste.

Step 3

For the crispy wonton noodles, pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on a paper towel. Repeat until all wonton noodles are cooked.

Step 4

When ready to serve, divide the cooked noodles between four large bowls. Top with pieces of chicken and ladle over the soup. Top with coriander and the crispy wonton noodles. Serve with lime wedges, shallots, chili paste and pickled mustard greens.