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Name: Khao Soi
Total time: 50 min
Yield: Serves 4
Cuisine: Northern Thailand
Ingredients: 600 g bone-in chicken thighs; 400 g fresh egg noodles; 400 ml coconut milk; 3 tbsp khao soi curry paste; 500 ml chicken stock; 2 tbsp vegetable oil; 2 tbsp fish sauce; 1 tbsp palm sugar; 2 shallots; 80 g pickled mustard greens; 1 lime; 4 dried red chilies

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Northern Thailand50 minServes 4già cucinato

Khao Soi

ข้าวซอย · Khao Soi

Ingredienti12

bone-in chicken thighs600 g
fresh egg noodles400 g
coconut milk400 ml
khao soi curry paste3 tbsp
chicken stock500 ml
vegetable oil2 tbsp
fish sauce2 tbsp
palm sugar1 tbsp
shallots2
pickled mustard greens80 g
lime1
dried red chilies4

carnecerealifruttaspezie e salsealtroverdura

Preparazione

Thinly slice the shallots and cut the pickled mustard greens into small pieces. Cut the lime into wedges.
Heat the oil in a pot, fry the curry paste for 1–2 minutes until fragrant, then stir in half the coconut milk and cook until the oil separates.
Add the chicken and turn to coat, then pour in the stock and remaining coconut milk. Simmer gently for 25–30 minutes until the chicken is tender.
Season with fish sauce and palm sugar. Taste and adjust so the broth is salty, slightly sweet, and rich.
Boil most of the egg noodles until just tender, and fry a small handful in hot oil until crisp for garnish.
Divide the boiled noodles among bowls, ladle over the curry and chicken, and top with crispy noodles, shallots, pickled greens, dried chilies, and lime.