This week on Two Souls One Spoon, we are revisiting Thailand with a traditional Chiang Mai dish, Khao Soi.
Country of origin: Thailand
For the red curry paste
1 shallot, chopped
2 whole cloves garlic
1 stalk lemongrass, bottom 4 inches only, roughly chopped
1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use
1/2 tablespoons Thai shrimp paste
1 dried chilli chopped
1/2 teaspoon cumin seeds toasted
1/2 teaspoon whole coriander seed toasted
For the rest
vegetable oil (a few glugs for various stages of cooking)
2 chicken legs
1 tbsp coconut cream
sea salt to taste
1 teaspoon turmeric
1 teaspoon curry powder
2 kaffir lime leafs
400ml coconut milk
dash of fish sauce
3 tsp coconut palm sugar
25g each egg noodles for frying
a few glugs of vegetable oil
60g each egg noodles for curry
For the garnish
1. For the curry paste add all of the shallots, garlic, lemongrass, ginger, coriander stalks, dried chilli, and the toasted coriander and cumin seeds in a food processor, or a pestle and mortar.
2. Once the ingredients have started to form a paste-like consistency, add in the shrimp paste and continue to combine.
3. Heat a glug of oil in a deep pan and add the curry paste to fry before adding the chicken legs. Allow to cook for a few minutes on each side and add a pinch of sea salt.
4. Then add a tablespoon of coconut cream along with the curry powder, turmeric and kaffir lime leaves.
5. Add a full can of coconut milk, a dash of fish sauce and the coconut palm sugar and mix together.
6. Allow the curry to come to a simmer before covering with a lid and cooking for 30 minutes.
7. Put 50g of egg noodles into a saucepan. Cover with boiling water and cook for around 4 minutes.
8. Once cooked, remove from the water and place onto an absorbent sheet and allow to dry.
9. Fill the bottom few centimetres of a saucepan with vegetable oil and heat. Place the pre-cooked egg noodles into the oil and shallow fry.
10. Meanwhile, cook the rest of the egg noodles in boiling water for 4 minutes.
11. Once the first batch of noodles have begun to crisp up, and have turned a golden brown colour remove them from the oil and allow them to drain on some more absorbent tissue.
12. For the garnish, cut the shallot into quarters and slice the lime.
13. Evenly distribute the boiled egg noodles into two bowls and once the chicken has cooked through serve on top with plenty of sauce.
14. Garnish with the shallot and lime and then top with the crispy fried eggs noodles.
Watch us cooking:
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