Red Khao Soi with Chicken Thighs
How does a bowl of warm Red Khao Soi with Chicken Thighs dish sound right now? This is one of my current favourites that requires little hands on prep/cooking time.
Is it winter where you are? If it is, this is the perfect dish for you. Technically its Autumn but I feel we have moved into the cold of winter already. Soup in cold weather is always a welcome prospect and to be honest, this is part soup and part noodles. The picture makes it look like there is no soup at all in the bowl because the broth is all nestled at the bottom of the bowl.
By the way, this isn’t just any old soup, it’s pretty substantial with the;
- coconut milk
Plus it is is easy to make, filling and very satisfying!
Alright, so here is the thing with this delicious Khao Soi. It is pretty simple to make. There is a ready made Khoi Soi paste that you can buy but if you can’t find it, you can make it or use Thai Red Curry paste. Then it is just a case of adding layers of flavour. I have previously made Khou Soi for the blog and you can find that recipe here. Both recipes are equally delicious but this one is the one I tend to make more in colder weather because the spice lends itself to the freezing conditions.
This soup really is incredible! It’s spicy but not overly so. The broth is a delicious flavoured spicy coconut thing and the noodles complement the soup perfectly. I added some Ryvita Thins to dunk with it because as much as i love the idea of deep fried things on top, I can’t justify all the extra calories.
If you do make this recipe, please tag us on instagram! #tiffinandtea
- 2 tablespoons Olive Oil
- 4 tbsp Thai Red curry paste or Khao Soi Paste (see below for recipe)
- 2 x 400g tins coconut milk
- 500ml Chicken Stock
- 1 1/2 pounds skinless Chicken Thighs
- 200g Egg Noodles
- Fresh Coriander and Lime to garnish
- Heat the olive oil in a large pot over medium heat.
- Stir in the paste and cook for 3-4 minutes.
- Pour in the coconut milk and chicken stock, stirring to combine.
- Bring the soup to a boil and add the chicken. Reduce the heat to low and simmer, covered, for 25-30 minutes or until the chicken is cooked through.
- Stir the fish sauce and simmer 5-10 minutes or until heated through.
- Make noodles according to pack instructions and set aside.
- Divide the soup among bowls and top each bowl with noodles, some coriander and lime.
To make your own paste combine: 2 small shallots, 3 lemongrass stalks, white inner part only, 4 hot red chillies, 6 garlic cloves, 2 inch ginger, peeled, 4 tbsp coriander stalks, chopped, ½ tsp ground coriander, 1½ tsp turmeric and 1 tsp curry powder ( I love madras) and 1/4 cup water to a blender and blend.