Khao Soi

A northern Thai coconut curry noodle soup with braised chicken, fresh egg noodles, and crispy fried noodle topping.

Ingredients

• 600g white fish fillets
• 1 cup rice noodles
• a handful of sliced shallots
• 1/2 tsp red curry paste
• 3 tbsp coconut oil
• a generous handful of cherry tomatoes
• a handful of fresh Thai basil, chopped
• a generous spoonful of coconut cream
• 500ml coconut milk

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the palm sugar and red curry paste, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork shoulder and Thai bird's eye chilies, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork shoulder is tender, about 40 mins.

6. 6

   Stir in the rice noodles and continue simmering for a few minutes more, until heated through.

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