Khao soi chicken noodle curry
4
Easy
15 minutes
20 minutes
A coconut-rich Thai noodle curry that turns a rotisserie chicken into something far more interesting. The broth is built on yellow curry paste, coconut milk and chicken stock, deepened with the juices from the rotisserie bag. Shredded chicken simmers in the fragrant liquid while the skin gets crisped up in the microwave for a crunchy topping. Crispy onions and toasted coconut flakes add more texture. A quick, fragrant dinner that feels like far more than the sum of its parts.
Ingredients
Method
- 70 g Blue Elephant yellow curry paste
- 1 T canola oil
- 1 t ground turmeric
- 1 x 400 ml coconut milk
- 2 cups Woolworths fresh free range liquid chicken stock
- 3 T Blue Elephant fish sauce
- 2 T fresh lime juice
- 1 T light brown sugar
- 1 rotisserie chicken, shredded with the skin reserved plus all juices from the rotisserie chicken bag
- 500 g fresh egg noodles To garnish:
- crispy onion sprinkle
- coconut flakes, toasted
- lime wedges
Method
Ingredients
1. Fry the yellow curry paste and ground turmeric in the oil, stirring continuously until fragrant and deepened in colour.
2. Pour in the coconut milk and chicken stock, then add the fish sauce, lime juice, brown sugar and all the juices from the rotisserie chicken bag. Stir well to combine and bring to a gentle simmer. Add the chicken and simmer for 8–10 minutes.
3. To crisp up the chicken skin, place between layers of paper towels on a microwave-safe plate. Microwave on high in 1-to-2-minute bursts (about 3 minutes total) until the popping stops, the fat renders out, and the skin turns golden and crunchy.
4. To serve, divide the noodles among deep bowls. Ladle the hot khao soi broth and chicken over the noodles. Top each bowl with crispy chicken skin, fried onions, toasted coconut flakes. Serve lime wedges and enjoy.
There are no comments yet.
Comments