Khao Soi (Burmese Noodle Soup)


1 chicken breast fillet, thinly sliced

extra virgin olive oil

2 kaffir lime leaves, coarsely torn

a pinch of salt

1 bunch snake beans, ends removed, 1cm lengths

1 ½L chicken stock

2 truss tomatoes, roughly chopped

150ml coconut cream

1 tbsp. ketchup manis

150g egg noodles, cooked


Curry Paste

½ bunch thai basil

5 red shallots, roughly chopped

3 cm piece turmeric, chopped

40g ginger, finely chopped

¾ bunch coriander

6 cloves garlic

2 spring onions, roughly chopped

1 lemongrass stalk, white part only, bruised and thinly sliced

1 red chilli, deseeded and sliced

1 tbsp. ground coriander

3 tbsp. extra virgin olive oil

a pinch of salt


To serve

Lime wedges

Bean sprouts

Deep fried shallots

Sesame seeds


In a food processor, add the curry paste ingredients and blend until medium consistency.

Add olive oil to a pot and transfer three ladles of the curry paste with the chicken and kaffir lime leaves. Brown chicken and add boiling stock, beans, tomatoes, coconut cream, noodles and ketchup manis. Bring to the boil and cook for 5-10 minutes. Serve with bean shoots, sesame seeds, deep fried shallots and a squeeze of lime.