Thai Chicken Khao Soi Thai

Ingredients

  • Khao Soi Paste

  • 2 shallots, sliced

  • 5 garlic cloves, chopped

  • 1 green chilli, chopped

  • 1 red chilli, chopped

  • 1 knob ginger, peeled, grated

1 bunch coriander stems, chopped

1 lemongrass, finely chopped

  • 1 tsp. ground coriander

  • 1 tsp. ground turmeric

  • 1 tbsp. curry powder

Soup

  • ½ cup coconut oil (or cooking oil of your choice)

  • 2 tbsp. fish sauce

  • 4 skinless, boneless chicken thighs, chopped

  • 1 ½ litres chicken stock

  • 1 cup coconut milk

  • 1 tbsp palm sugar or brown sugar

  • 1 cup shiitake mushrooms, halved

  • 1 bunch coriander, leaves

  • ½ snow peas

  • 1 small bok choy, halved

  • ½ cup water chestnuts

  • To Serve:

  • 1 packet ramen noodles

  • barbequed pork, sliced

  • crispy fried shallots

Method

Heat coconut oil in heavy pot over medium heat. Add garlic, shallots, chillies, coriander stems, ginger and lemongrass to the pan. Cook off for 1 minute. Add chicken pieces, coriander powder, turmeric and curry powder. Cook for a further one minute or until chicken is browned and spices are fragrant. Add fish sauce, coconut milk, stock, palm sugar and mushrooms.

Simmer uncovered for 10 – 15 minutes or until chicken is cooked through.

In a pot of boiling water, cook ramen noodles as per packet instructions.

Serve soup on top of the ramen noodles in large bowls. Top with pork, deep fried shallots and a few coriander leaves.