Khao Soi Gai
NorthernCurry Chicken With NoodlesI often compare thisdish to tonkotsu ramen because of its rich aromatic broth, noodles andgarnishes. Khao soi is more like a noodle dish than a traditional curry that’seaten over rice. “Khao” is Thai for “rice,” but in this dish it is transformedinto noodles, and “soi” means to “tear into strips.”
Ingrediënten
- Thai Chicken Stock prepared using 2 lb (907 g) chicken leg quarters
- 2 cups 480 ml canola or other high-temperature cooking oil, for frying
- ¼ lb 113 g fresh flat egg noodles, for frying
- 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
- 2 tbsp 32 g yellow curry paste
- 2 tbsp 27 g massaman curry paste
- 2 kaffir lime leaves cut into a fine chiffonade
- 1 tbsp 15 ml fish sauce
- 1 tbsp 15 ml tamarind concentrate
- 2 tsp 10 g white sugar
- ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
- ½ cup 80 g Chinese pickled mustard greens, drained and sliced thin, for garnish
- ½ cup 80 g finely diced shallots, for garnish
- 2 scallions sliced on the bias, for garnish
- Cilantro leaves for garnish
Instructies
- Start by making a batch of Thai Chicken Stock according to the recipe here, but using 2 pounds (907 g) of chicken leg quarters instead of the chicken carcass.
- You’ll be using the chicken and 1 cup (240 ml) of the stock for this dish.
- Reserve the rest of the stock for future use.
- While the stock is cooking, make the crispy noodle garnish.
- Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).
- Prepare a sheet pan with a wire rack or a large plate with paper towels.
- Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.
- Drain well on the wire rack and reserve for garnish.
- In a medium saucepan, warm the 3 tablespoons (45 ml) of coconut cream over medium heat and stir in both curry pastes and the lime leaves.
- Stir-fry this mixture for about 1 minute until the pastes start to deepen in color and are thick and fragrant.
- Add the chicken pieces and stir to coat with the paste, about 1 minute.
- Stir in the remaining coconut milk and 1 cup (240 ml) of the Thai Chicken Stock into the saucepan, being careful to scrape the pan and incorporate anything that was clinging to the bottom.
- Increase the heat to high to bring to a boil.
- Allow to boil for about 5 minutes, then reduce the heat to a strong simmer.
- Simmer for about 10 minutes, until the volume of liquid has evaporated by about a quarter and the liquid coats the back of a wooden spoon.
- Add the fish sauce, tamarind concentrate and sugar.
- Taste and adjust any of the seasonings if you’d like.
- To serve, separate the boiled noodles among four bowls, and place a chicken leg in each.
- Ladle about 6 to 8 ounces (180 to 240 ml) of the rich broth over each noodle bowl.
- Garnish with the crispy noodles, mustard greens, shallots, scallions and cilantro.
