🍲 KHAO SOI | Thai Chicken Curry & Noodles | Kravings





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Published on Feb 3, 2018

The origin of Khao Soi is traced right up to Burma and was brought to Thailand, in particular the Ching Mai region by Chinese immigrants. The spices in this curry are very different from the typical Thai spice blends. Here black Cardamom, Coriander & Turmeric are key and everything is mellowed down with Coconut milk.

Here are the ingredients and steps to make this recipe!
Spice blend
20 dried Chillies
6 black Cardamoms
3 tbsps of Coriander seeds
2 inch piece Ginger sliced
1 inch piece fresh Turmeric sliced
1/2 cup Shallots
½ lime
1 tbsp of Chilli oil or regular oil

2 tbsps of Coconut Oil
2 lbs of boneless Chicken
200 ml of Coconut milk
2 cups of Stock
1 tsp of sugar
3 tbsps of light Soya sauce
300 gms Wanton noodles

Lime wedges
Sour pickled Mustard greens

Chilli Oil
¼ cup of hot oil
¼ cup of chilli flakes

Soak the dried chillies in boiling water overnight

Remove the seeds from the cardamom

Toast the cardamom and coriander seeds

Toast the ginger, turmeric & shallots

Grind the cardamom and coriander seeds, add the ginger, turmeric & shallots and grind again

Add the juice of the lime and chilli oil and grind till smooth

Prepare the Chilli oil by heating the oil with the chilli flakes or use store-bought

In a saute pan, heat the coconut oil and add some of the prepared blend

Add the chicken and on one side some of the coconut milk

Allow the coconut milk to blend with the spice till the coconut milk releases oil and mix all together with the chicken

Add the rest of the coconut milk and the stock and cook till the stock is reduced by half

Taste and add the sugar and soya sauce

Add the prepared chilli oil

Once reduced leave aside

Cook half the noodles in boiling water and drain

Deep fry the other half

Assemble the Khao Soi - curry, noodles & crispy noodles and serve with the condiments

Bookmark the recipe on my blog - http://kravingsfoodadventures.com/chi...

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