Khao Soi, a speciality of the Issan community of northern Thailand, is one of the great noodle soups. Its flavour is kind of a cross between red curry and laksa, full of coconut creaminess but with a lovely chilli heat and the umami kick of fish sauce to round it off. It can be made with chicken, prawns or vegetables (or indeed a combination of the three). It is made with egg noodles, and uniquely uses both boiled and crispy fried noodles, the fried used as a garnish over the top of the dish. The khao soi pictured is one we enjoyed on the island of Koh Lanta in the south of Thailand, in a restaurant owned by three sisters who moved down from the north. The restaurant, in the sleepy resort of Kong Khlong, is in fact called 3 Sisters and is highly recommended should you ever be in the vicinity.
Prep Time: 10 minutes Cook Time: 20 minutes
01.
Ingredients
2tbs Coconut Oil
2 Banana Shallots, finely sliced
4tsp Panang Curry powder
1tsp Cayenne pepper
4 Thai chillies
1 can Coconut Milk
1tbs Coconut Cream Block
1tbs Fish Sauce
1tbs Lime Juice
300g Fine Egg Noodles
8 raw large Tiger prawns, peeled
02.
Method
In a large saucepan heat the coconut oil. Add the shallots to the pan and saute for a few minutes, then add both the curry powders, the chilli powder and the Thai chillies. Saute for another couple of minutes before adding the fish sauce, the coconut milk, the coconut cream, the lime juice and a small cup of water. Bring to a simmer and let the soup cook for 10 minutes or so, until it has reduced a little and the aroma is full. Add the prawns for the last couple of minutes
Soak 250g of the noodles in boiling water (you do not need to cook them) for five minutes, then drain. Meanwhile, heat 1in of vegetable oil in a deep frying pan, then add the rest of the noodles in four batches until they bubble up and go crispy, then remove from the pan and drain.
Place the soaked noodles in bowls, then ladle the soup over them. Garnish the bowl with sliced red onion, coriander and chopped fresh green chilli, and finally place the crispy noodles over the top. Serve the khao soi piping hot.
