Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Khao soi


Khao soi traditionally uses meat cooked on the bone, but for this quicker version, we've opted for smaller pieces of chicken thigh fillet; we've also taken a shortcut and used ground spices instead of pounding our own - just be sure they're fresh for the best flavour. If you want to take the longer approach, use chicken Marylands cut through the joint, and simmer them slowly and gently until the meat is falling from the bone. Khao soi is all about the combination of tender boiled noodles and the crunch of the fried noodles that are scattered on top - it's textural bliss.

You'll need

2 tbsp vegetable oil, plus extra for shallow-frying 400 ml coconut cream 300 ml coconut water 50 ml soy sauce 50 gm light palm sugar, coarsely grated 8 skinless chicken thigh fillets, chopped into bite-sized pieces 400 gm fresh egg noodles Coarsely chopped pickled mustard greens (see note), thinly sliced red shallots, coriander sprigs, thinly sliced birdseye chillies and lime wedges, to serve   Curry paste 8 dried long red chillies, seeds discarded, soaked in hot water for 20 minutes, drained 8 garlic cloves 8 coriander roots, cleaned 30 gm ginger, peeled and coarsely chopped 30 gm turmeric, peeled and coarsely chopped 4 red shallots, coarsely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground fennel ½ tsp freshly ground white pepper ¼ tsp ground cloves

Method

  • 01
  • For curry paste, process chillies, garlic, coriander roots, ginger, turmeric and shallot in a food processor to a paste, add ground spices and 2 tsp sea salt and pulse to combine.
  • 02
  • Heat oil in a saucepan over medium-high heat, add curry paste and stir frequently until fragrant (2-3 minutes). Add coconut cream, coconut water, soy sauce and sugar, and simmer until well flavoured (10-12 minutes). Season to taste. Add chicken and simmer until just tender (4-5 minutes).
  • 03
  • Meanwhile, heat 3cm oil in a deep-frying pan over medium-high heat until oil starts shimmering. Add 100gm noodles and fry until crisp and golden (2-3 minutes). Drain on paper towels.
  • 04
  • Cook remaining noodles in a large saucepan of boiling salted water until just tender (2-3 minutes), then drain well and divide among serving bowls. Ladle chicken and sauce over noodles, top with fried noodles, mustard greens, sliced shallot, coriander sprigs and chilli, and serve hot with lime wedges.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Additional Notes

Pickled mustard greens are available from select Asian grocers.

Drink Suggestion

A can of Singha.

Featured in

Mar 2017

You might also like...

New ways to roast chicken

recipes

Yama Kitchen & Bar's Taiwanese fried chicken

Italian poultry recipes

recipes

Roast chicken with bread sauce

The ultimate burger collection

recipes

Chicken katsu sando with egg salad

Warming broth recipes

recipes

Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

Smoky recipes

recipes

Poached chicken and millet salad with peas and mint

Roast chicken thighs with green polenta

recipes

Restaurant Hubert's chicken fricassee

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×