Chicken Khao Soi Inspired Curried Noodle Soup
with Garlicky Pak Choi, Carrots and Lime
Khao soi is a flavourful noodle soup in a curry broth that's served in Laos and northern Thailand, with variants of the same dish found in Myanmar. The dish is part of the cuisine brought to Laos and Thailand by the Chin Haw or Yunnanese people after they migrated from China. The result is a noodle dish with distinctly Thai curry flavours, with a rich coconut broth and often topped with crispy fried noodles.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
British Chicken Thighs
1 sachet(s)
Curry Powder Mix
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove**
1 unit(s)
Carrot
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar for the Sauce
300 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken thighs on a baking tray. Drizzle with oil, sprinkle over one third of the curry powder and season with salt and pepper.
When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, boil a kettle. Trim the pak choi, then separate the leaves.
Peel and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
Cut the lime into wedges.
Once the kettle has boiled, pour the water into a medium saucepan with 0.5 tsp salt and bring to the boil.
Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in large, deep saucepan on medium-high heat.
Once hot, add the carrot and stir-fry until tender, 4-5 mins.
Next, add the yellow Thai style curry paste, half the garlic and the remaining curry powder. Stir-fry until fragrant, 1 min more.
Pour in the coconut milk, soy, sugar and water for the soup (see pantry for both amounts).
Stir to combine and bring to the boil. Once boiling, lower the heat to medium. Simmer until the veg has softened, 3-4 mins.
When the chicken has 5 mins remaining, remove from the oven, drizzle over the honey (see pantry for amount) and return for the remaining cook time, 5 mins.
Meanwhile, heat a drizzle of oil in another small frying pan on high heat.
Once hot, add the pak choi and stir-fry until just soft, 2-3 mins. Stir in the remaining garlic and fry, 1 min more.
Remove from the heat, squeeze in some lime juice and set aside.
When everything's ready, stir the noodles into the soup.
Taste and season with salt, pepper and more lime juice if needed.
Share the noodle soup between your bowls.
Top the noodles with the chicken and pak choi, along with any remaining lime wedges for squeezing over.
Enjoy!
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