Chicken Khao Soi

The flavor of Khao Soi is rich, well-balanced, and fragrant with spices. It carries a creamy sweetness from the coconut milk along with a mild spiciness from the curry powder, created by blending various Thai herbs and spices such as turmeric, black cardamom, lemongrass, galangal, shallots, and garlic into the coconut broth. In addition, its taste is elevated by the side accompaniments, such as crispy noodles, chili oil, pickled mustard greens, and lime.

Serves 2

Ingredients

• 320-350g chicken thighs (4-5 pcs), sliced

• 4 tbsp Blue Nun Khao Soi Curry Powder 

• 2 cups coconut milk

• 2.5 cups chicken stock (substitute with vegetable stock or water)

• 2 tbsp coconut sugar, or to taste

• 2 tbsp fish sauce (substitute with soy sauce), or to taste

• 2 tbsp cooking oil

• 1/2 tsp salt, or to taste

• 240g starchy noodles - egg noodle, wonton noodle or ramen noodle, substitute with rice noodle (120g/serving)

• Coarsely chopped coriander (cilantro) as garnish

• Lime wedges, on side

• Crispy noodle (see recipe), substitute with store-bought Chinese crispy noodle

• Red onion or Asian shallot sliced, as garnish

• Chili oil, as garnish (optional)

• Chinese pickled mustard greens, or homemade pickle (see recipe), as garnish (optional)

Preparation

1. Place a pot on low heat and add 1 cup coconut milk, 2 tbsp cooking oil, 4 tbsp Blue Nun Khao Soi Curry Powder. Heat for 2-3 minutes until evenly dissolved and fragrant, then add chicken stock and the remaining coconut milk. Wait until the soup begins to boil, add chicken, simmer for 30 minutes.

2. Add coconut sugar, fish sauce, salt, and simmer for 3 minutes, remove the pot from heat.

3. Cook the noodles, set aside.

4. When ready to serve, divide the cooked noodles between two large bowls, divide the bite-sized chicken pieces between the two, then top with 2-3 ladles of soup in each bowl. Garnish with coriander and crispy noodles. Serve with lime wedges, chopped shallots, chilli paste and pickled mustard greens.

Spice Variations & Additions

There’s no harm in being versatile with your Khao Soi. You can always adjust the recipe to suit your taste preferences.

• Spice Level: if you enjoy spicier dishes, consider adding fresh chilies, chili powder or chili oil.

• Meat: feel free to include or substitute with any meat you love, e.g. beef, lamb, turkey, seafood.