"The north of Thailand is famous for this laksa-style soup traditionally called khao soi. The fragrant curry spices and creamy coconut milk broth make this the perfect dinner when its cold outside" - Marion Grasby
The ingredient of Marions curry noodle soup (khao soi)
- 4 chicken marylands
- 1 tablespoon vegetable oil
- 80g (1/3 cup) Thai red curry paste
- 2 teaspoons ground turmeric
- 1.5L (6 cups) coconut milk
- 1L (4 cups) Massel chicken style liquid stock
- 2 tablespoons fish sauce
- 400g fresh hokkien noodles
- 2 bunches buk choy, quartered
- 2 red Asian shallots, thinly sliced
- 1 fresh long red chilli, thinly sliced
- 1 cup fresh coriander leaves
- 1 lime, quartered
- 16 fresh wonton wrappers
- Vegetable oil, to deep-fry
The instruction how to make Marions curry noodle soup (khao soi)
- For the crispy wonton noodles, use a sharp knife to cut the wrappers into 3mm thick strips. Place a wire rack set over a baking tray next to your stovetop to drain cooked wonton strips.
- Pour enough oil into a wok to reach a depth of 10cm. Place over high heat and heat to 180u02daC on a cooku2019s thermometer. Cook wonton strips, in batches, for 30 seconds or until golden. Transfer to prepared wire rack.
- Place the chicken marylands on a chopping board. Use a large sharp knife to cut the chicken in half at the joint to separate the thigh and drumstick. Set aside.
- Heat oil in a saucepan over medium heat. Stir in curry paste and turmeric for 1 minute. Stir in milk, stock and fish sauce. Add chicken. Reduce heat to low. Simmer, covered, for 1 1u20442 hours or until meat falls off the bone.
- Meanwhile, cook the hokkien noodles in a large saucepan of boiling water following the packet directions. Drain well. Divide hokkien noodles among 4 large serving bowls.
- Top noodles with buk choy. Divide chicken among bowls and ladle over the hot cooking liquid. Top with shallots, coriander leaves, chilli and wonton noodles. Serve with lime wedges.
Nutritions of Marions curry noodle soup (khao soi)fatContent: