Khao Soi

Name: Khao Soi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan, Japanese, Greek, Asian, European, Mediterranean, American, African, Southern
Ingredients: 500g bone-in, skinless chicken thighs and legs; 1/2 large onion, chopped; 1 cinnamon stick, optional; 4 cloves optional; 1/2 tsp black pepper optional; 1 star anise optional; 3 dried chilies optional; 1/2 tsp cumin seed; 300g chopped tomatoes; 4 cloves garlic; 5 cm ginger; 3 green birds eye chilies; 1 stick lemongrass; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground turmeric optional; 400ml coconut milk; 3 tbsp fish sauce, more to taste; 2 limes juiced; 1/2 tsp sugar; egg noodles, or any dried noodles, cooked; oil, as needed; crispy noodles; lime; thinly sliced red onion; cilantro

6 steps

Prep:10minCook:20min

Updated at: Tue, 19 Mar 2024 07:34:37 GMT

Nutrition balance score

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Instructions

Step 1

Heat up 3 large glugs of oil in a large pot. When the oil is hot, add in the cumin seeds. Once the seeds are bubbling, add in the cloves, star anise, birds eye chilies, black pepper, and cinnamon stick. Cook for 30 seconds until they are fragrant.

Step 2

Add the onion and cook on low heat for 10 minutes until they are caramelized and translucent.

Step 3

Bash the ginger, garlic, and chili into a paste. Bash the lemongrass.

Step 4

Add the chili paste, tinned tomatoes, and dried spices to the onion mix. Cook for 10 minutes until the oil has split from the paste, and add the chicken, 500ml water, and cook for 15 minutes until the chicken is cooked through.

Step 5

Add the coconut milk, fish sauce, lime, and sugar. Adjust the thickness to your liking for soup.

Step 6

Serve on top of noodles with toppings.