Khao Soi Chicken Curry Noodles with Crispy Noodle Topping
Inspired by techniques from NYT Cooking.
A warming coconut curry noodle soup topped with tender braised chicken, crunchy fried noodles and fresh pickles for contrast.
Always check the labels of the products you use.
Method
- 1
Fry. Heat 2 tbsp oil in a large casserole over medium, add 40 g curry paste, 1 tsp curry powder and ½ tsp turmeric, and stir for 2-3 min until fragrant.
- 2
Split. Add 240 ml coconut milk and boil, stirring, until red oil separates, 3-4 min, then repeat with another 240 ml.
- 3
Simmer. Add the chicken legs, 360 ml stock and the last 240 ml coconut milk, bring back to the boil, then lower to a simmer with 1 tsp sugar and 2 tbsp fish sauce.
- 4
Cook. Cover and simmer until the chicken is tender and reaches 74 °C at the bone, about 45 min, then taste and adjust so the curry is salty, spicy and a touch sweet.
- 5
Fry. Heat frying oil in a saucepan to about 180 °C, fry 60 g noodles in handfuls until crisp and golden, 1-2 min, and drain, then fry the dried chillies a few seconds until puffed and drain.
- 6
Boil. Cook the remaining noodles in plenty of water until just tender, 2-3 min, then drain.
- 7
Serve. Divide the noodles among bowls, add a chicken leg and plenty of curry, then top with shallots, pickled mustard greens, fried noodles, coriander and lime wedges, with the fried chillies on the side.
Storage
The curry keeps covered in the fridge for a couple of days and reheats well on the hob, but fry the crispy noodle topping fresh just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 1.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 324 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.4 g per serving
2.8 % of the 50 g daily maximum · 5.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy casserole with lid
- wooden spoon
- medium saucepan for frying
- slotted spoon
- kitchen paper
- large pot for noodles
- colander
- instant-read thermometer
- 4 deep bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1135 kcal |
| Protein | 48.2 g |
| Carbohydrate | 41.9 g |
| of which sugars | 4.5 g |
| of which free sugars | 1.4 g |
| Fat | 88.4 g |
| of which saturates | 45.3 g |
| Fibre | 3.7 g |
| Salt | 3.92 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
