Khao Soi (Thai Chicken Noodle Soup)
Equipment
Ingredients
- 4 tbsp Panang curry paste
- 4 tbsp Yellow curry
- 1 tbsp fish sauce
- 2 tbsp palm sugar
- 1,000 ml coconut milk
- 1 cup water
- 6-8 chicken drumsticks
- 1 lb wonton noodle
- 3-4 tbsp vegetable oil
- 1 green mustard pickle
- 1 tbsp cilantro
- 1 shallot
- 1 lime
- 1 tbsp chili oil
Instructions
- In a pressure cooker, combine drumsticks, coconut milk, Panang and yellow curry paste, and water together. (I used the “Mae Ploy” brand for the curry paste. Another good brand is “Aroy-D”. Pressure cook the chicken for 15 minutes.
- While the chicken is cooking, heat your wok or frying pan with vegetable oil. You can check to see if the oil is hot enough but sticking a fork or chopstick into the pan. If you see the bubble around the fork or chopstick, that means the oil is hot enough.
- Use medium heat. Shallow fry some of the wonton noodles until it’s golden and a little crispy. This should take about 30 seconds. It will get more crispy as it cools down. Set it aside. We will use it for topping later.
- Wipe the wok and the excess oil then add some water to the wok. 1-2 cups should be enough. Bring the water to boil. Use high heat at this time. Once the water is boiling, cook the noodles one portion at a time. Wonton noodles takes a lot longer than rice noodles. This should take about 90 seconds -2 minutes. You can take a small bite to see if it is chewy enough for you.
- Put the cooked (boiled) noodle in the bowl and coat with a teaspoon of chili oil to prevent the noodle from sticking and add an extra boost of flavor to your noodle.
- Prepare the garnish by slicing shallots or red onion, pickle green mustard, lime, and cilantro.
- Assemble, the chicken soup, noodle, and garnish. Squeeze some lime and enjoy!