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Marion's curry noodle soup (khao soi)
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Experience the flavors of northern Thailand with Khao Soi - a fragrant, creamy curry soup that will warm you up on chilly nights. - Marion Grasby
Ingredients:
  • 4 chicken marylands
  • 18.40 gm vegetable oil
  • 80g (1/3 cup) Thai red curry paste
  • 2 tsp ground turmeric
  • 1.5L (6 cups) coconut milk
  • 1L (4 cups) chicken style liquid stock
  • 48.80 gm fish sauce
  • 400g fresh hokkien noodles
  • 2 bunches buk choy, quartered
  • 2 red Asian shallots, thinly sliced
  • 1 fresh long red chilli, thinly sliced
  • 250.00 ml fresh coriander leaves
  • 1 lime, quartered
  • 16 fresh wonton wrappers
  • Vegetable oil, to deep-fry
Instructions:
  • Slice the wonton wrappers into 3mm strips using a sharp knife. Set up a wire rack over a baking tray near your stovetop for draining the cooked wonton strips.
  • Fill a wok with oil to a depth of 10cm and heat over high heat until it reaches 180˚C on a cook’s thermometer. Fry wonton strips in batches for 30 seconds or until golden brown. Drain on a wire rack.
  • On a chopping board, halve the chicken marylands at the joint using a large sharp knife to separate the thigh and drumstick. Set aside.
  • 1. Heat oil in a saucepan over medium heat. Cook curry paste and turmeric for 1 minute until fragrant. Pour in milk, stock, and fish sauce. Add chicken, then reduce heat to low. Cover and simmer for 1 1⁄2 hours until the meat is tender and falls off the bone.
  • Cook the hokkien noodles according to packet directions in a large saucepan of boiling water. Drain and distribute evenly among 4 large serving bowls.
  • Place a generous amount of bok choy on top of the noodles. Distribute the chicken evenly among the bowls and pour the hot cooking liquid over the chicken. Sprinkle shallots, coriander leaves, chili, and wonton noodles on top. Serve with lime wedges.

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