Name: Khao soi
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4
Ingredients: 1 tbsp coriander seeds; Seeds of 1 black cardamom pod; 6 garlic cloves; 5 red shallots; 4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved; 40 gm ginger, finely chopped; 3 cm piece turmeric, finely chopped; 1 lemongrass stalk (about 7cm; white part only), thinly sliced; 1 tbsp curry powder; 60 ml (¼ cup) vegetable oil; 650 ml coconut milk; 600 ml chicken stock; 3 makrut lime leaves, coarsely torn; 4 chicken thighs (about 250gm each), skin on, bone in; 3 tbsp fish sauce; 2 tbsp dark soy sauce; 1 tsp sugar; 150 gm egg noodles; To serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, coriander

Khao soi

The Thai curry-soup hybrid that delivers big spice and flavour.

Serves 4

Prep

45M

Cook

1H 15M

Total

This soup, based on the Burmese noodle dish ohn no khao swè, is popular in Thailand’s Chiang Mai region. The beauty of a khao soi in the toppings – crunchy bean sprouts and fried noodles, and the unmistakable bite from pickled mustard greens. They’re well worth seeking out in Asian grocers – they certainly earn their place.

Ingredients

1 tbsp coriander seeds

Seeds of 1 black cardamom pod

6 garlic cloves

5 red shallots

4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved

40 gm ginger, finely chopped

3 cm piece turmeric, finely chopped

1 lemongrass stalk (about 7cm; white part only), thinly sliced

1 tbsp curry powder

60 ml (¼ cup) vegetable oil

650 ml coconut milk

600 ml chicken stock

3 makrut lime leaves, coarsely torn

4 chicken thighs (about 250gm each), skin on, bone in

3 tbsp fish sauce

2 tbsp dark soy sauce

1 tsp sugar

150 gm egg noodles

To serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, coriander

Method

Main

1.Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.

2.Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and makrut lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.

3.Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.