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Chicken Khao Soi

Chicken Khao Soi

0 reviews
READY IN 45min
PREP TIME 15min
COOK TIME 30min
SERVINGS
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I make my own paste with a mixture of spices but for a speedy weeknight meal you can always make this using some red curry paste. But I recommend making your own as it is quick to make and tastes all the better for it!

Ingredients

  • 1 tbspn ground turmeric
  • 1 tbspn ground coriander
  • 1 tbspn ground cumin
  • 2 tspn smoked paprika
  • 1 small shallot
  • 2 cloves garlic
  • 2 red chillies
  • 2 tspn palm sugar or light brown sugar
  • Juice of 1 lime
  • 2 chicken breasts
  • 1 red pepper
  • 1 onion
  • 300ml hot chicken stock
  • 1 400g tin low fat coconut milk
  • Egg noodles
  • Fresh coriander
  • Small bunch fresh thai basil

Directions

  • 1For the paste. Bash everything together in a pestle and mortar on in a food processor.
  • 2In a large pan heat 1 tbspn sunflower oil and add the onions and red pepper with a pinch of salt. Leave for a couple of minutes and then stir in the paste. Leave to cook for around 5 minutes.
  • 3Add the chicken to the pan and then add the chicken stock and coconut milk. Bring the pan to a gentle boil and then leave to simmer for around 20 minutes or until the chicken is tender and cooked through.
  • 4During this time you can cook the noodles.
  • 5Take the curry off the heat and stir in some black pepper, fresh coriander and thai basil.
  • 6Plate up the noodles and pour the curry on top. Garnish with some more fresh coriander and serve with lime wedges.

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