I don’t usually cook with egg noodles when making a Thai curry and instead tend to use rice noodles. But this Burmese influenced Thai dish is a popular street food and is so easy to make at home. Any kind of Thai curry sauce tends to be like a soup and this works really well with the egg noodles as they do not end up soft and like mush.
I make my own paste with a mixture of spices but for a speedy weeknight meal you can always make this using some red curry paste. But I recommend making your own as it is quick to make and tastes all the better for it!
Chicken Khao Soi (Northern Thai Curry)
Prep time
Cook time
Total time
Serves: 2
Ingredients
- For the paste
- 1 tbspn ground turmeric
- 1 tbspn ground coriander
- 1 tbspn ground cumin
- 2 tspn smoked paprika
- 1 small shallot (peeled and finely chopped)
- 2 cloves garlic (peeled)
- 2 red chillies (finely chopped)
- 1 tspn palm sugar or light brown sugar
- Juice of 1 lime
- For the curry
- 2 chicken breasts (diced)
- 1 red pepper (finely sliced)
- 1 onion (peeled and finely chopped)
- 300ml hot chicken stock
- 1 400g tin low fat coconut milk
- Egg noodles (enough to serve each person)
- Fresh coriander
- Small bunch fresh thai basil
Instructions
- For the paste. Bash everything together in a pestle and mortar on in a food processor.
- In a large pan heat 1 tbspn sunflower oil and add the onions and red pepper with a pinch of salt. Leave for a couple of minutes and then stir in the paste. Leave to cook for around 3 minutes.
- Add the chicken to the pan and then add the chicken stock and coconut milk. Bring the pan to a gentle boil and then leave to simmer for around 15/20 minutes or until the chicken is tender and cooked through.
- During this time you can cook the noodles.
- Take the curry off the heat and stir in some black pepper, fresh coriander and thai basil.
- Plate up the noodles and pour the curry on top. Garnish with some more fresh coriander and serve with lime wedges.
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