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

Also in Organic Recipes

Momofuku Bo Ssam
Momofuku Bo Ssam

by Olivia McCrimmon June 14, 2021 2 min read

High 'wow' factor, low effort. David Chang's show-stopping Bo Ssam (Korean-style pork roast – we've used shoulder) is cured overnight in the fridge, slow-roasted until it falls apart, topped with brown sugar for caramelisation, wrapped in lettuce and served with accompaniments. If it's good enough for Momofuku, it's good enough for us!
Brisket Chilli Con Carne
Brisket Chilli Con Carne

by Olivia McCrimmon June 06, 2021 2 min read

What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that! 
Broccoli & Italian Pork Sausage Rigatoni
Broccoli & Italian Pork Sausage Rigatoni

by Olivia McCrimmon June 03, 2021 2 min read

Just because we're spending more time at home, doesn't mean that we don't need some quick meals that we can throw together in under half an hour. Broccoli and Pork Sausage is the perfect marriage of a savoury and indulgent dinner but also has the perks of being veg heavy and what makes it even better, is this recipe uses the entire broccoli from flowers to stalk!

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid