Khao Soi Curry

by Ruby Hagen August 17, 2018 2 min read

Khao Soi Curry

On a recent trip to Thailand, I learned this recipe for a local soup called Khao Soi Curry. It has whole chicken drumsticks (one per person) that marinates in the curry sauce while it cooks. 

Serves 2
2 tbsp.             curry paste (see below)
2                      chicken drumsticks
2 cans              coconut milk
2 cups              water or chicken stock
2tsp                 fish sauce
2 tsp                brown sugar
½ tsp               black soy sauce
400g                boiled egg noodles
5                      cloves garlic, diced
1 tbsp              coriander and spring onion cut into 1cm slices
100g                crispy egg noodles
Khao Soi Curry Paste Ingredients
5          red Thai chillies, seeds removed
5          cloves of garlic
2          big shallots, peeled and roughly chopped
1 tsp    kaffir lime zest (on microplane)
1 tsp    cardamom seeds
1 tsp    coriander seeds
1 tbsp coriander roots, chopped
2 tsp    fresh turmeric, finely sliced
2 tbsp  lemongrass, finely sliced
1 tbsp  fingerroot, finely sliced
1 tbsp  curry powder
1 tsp    salt
1 tbsp  shrimp paste


Curry Paste Method

With a mortar and pestle or food processor combine chilies, garlic, shallots, kaffir lime zest, cardamom seeds, coriander seeds, coriander roots, turmeric, lemongrass and finger root together. Once a coarse paste transfer to a large pan/wok and fry lightly until fragrant.

Curry Method

Pour coconut milk into the wok with curry paste (or large pot) and heat on a medium heat until it begins to bubble

Add chicken drumsticks and heat on low to simmer for around 15 minutes or until tender. Ensure the pot is deep enough for the chicken to be immersed in liquid. 

Add the fish sauce and brown sauce. Simmer over a low heat for about an hour or until the chicken is tender.

Boil the egg noodles in water according to the packet instructions. Drain and place into serving bowls

Serve chicken into the bowls and spoon in the curry soup. Garnish with fried egg noodles, garlic, spring onions and coriander to serve

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1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

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½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch


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1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

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  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
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  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
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