
Khao Soi | National Curry Week
Khao Soi is a northern Thai curry served with noodles
Ingredients
- 450ml vegetable oil for deep-frying
- 250g dried egg noodles
- 1 tin coconut milk
- 300g boneless, skinless chicken thigh cut into bite-size chunks
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tbsp fish sauce
- Juice of 1 lime
- 200ml Vegetable stock
- 1 tbsp roughly chopped coriander
Method
Curry has been voted one of Britain’s favourite dishes. We all love a good curry, especially come this time of year when the weather starts to turn cold, but it’s far too easy to fall into the habit of always having the same dish, instead of venturing into the unknown and trying something new.
So, in honour of National Curry Week, it’s time to try something new! This particular curry called Khao Soi comes from northern Thailand. Rather than the typical thick curry paste, this one is more of a soup-like consistency, and has tempting deep-fried crispy noodles over the top.
There are many versions of Khao Soi, as they differ from family to family, depending on what meat is used or sauces and condiments served on the side. This version below used chicken, but feel free to play around and substitute in whatever your preference!
Cooking
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- 450ml vegetable oil for deep-frying
- 250g dried egg noodles
- 1 tin coconut milk
- 300g boneless, skinless chicken thigh cut into bite-size chunks
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tbsp fish sauce
- Juice of 1 lime
- 200ml Vegetable stock
- 1 tbsp roughly chopped coriander
Curry has been voted one of Britain’s favourite dishes. We all love a good curry, especially come this time of year when the weather starts to turn cold, but it’s far too easy to fall into the habit of always having the same dish, instead of venturing into the unknown and trying something new.
So, in honour of National Curry Week, it’s time to try something new! This particular curry called Khao Soi comes from northern Thailand. Rather than the typical thick curry paste, this one is more of a soup-like consistency, and has tempting deep-fried crispy noodles over the top.
There are many versions of Khao Soi, as they differ from family to family, depending on what meat is used or sauces and condiments served on the side. This version below used chicken, but feel free to play around and substitute in whatever your preference!
Cooking
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.