One-Pot Fragrant Thai Chicken Khao Soi
with Crunchy Fried Noodles, Lime & Chilli
- Eggs
- Gluten
- Wheat
- Fish
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
Transport your tastebuds straight to Northern Thailand with a steaming egg noodle bowl of fragrant chicken khao soi, simmered in a rich, velvety coconut curry broth. Crowned with a nest of crunchy fried noodles, a squeeze of fresh lime and a kick of chilli, this street food favourite delivers the ultimate balance of creamy, crispy and zingy goodness in every single bite.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1
Lime
1 packet
Makrut Lime Leaves
1
Long Chilli
½
Red Onion
330 g
Chicken Thigh
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Coriander
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• Meanwhile, slice lime into wedges. Remove centre veins from makrut lime
leaves (see ingredients), then very thinly slice.
• Thinly slice long chilli (if using) and red onion (see ingredients).
• Cut chicken thigh into 2cm chunks.
TIP: The makrut lime leaves are fibrous, so cut them into small pieces!
• Return saucepan to high heat with a drizzle of olive oil.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! When oil is hot,
cook chicken, tossing, until browned and cooked through, 5-6 minutes. Add mild
Thai red curry paste and makrut lime and cook until fragrant, 1 minute. Stir
through coconut milk, the water and soy sauce and bring to the boil.
• Reduce heat to medium and simmer until slightly reduced, 1-2 minutes.
• Remove pan from heat, then add fish sauce & rice vinegar mix and a generous
squeeze of lime juice. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide cooked noodles between bowls.
• Pour over fragrant Thai chicken khao soi.
• Top with sliced onion, tear over coriander and garnish with chilli.
• Sprinkle with crunchy fried noodles and serve with any remaining
lime wedges. Enjoy!
