Northern Thai Chicken Khao Soi

Thermomix recipe: Northern Thai Chicken Khao Soi. Ready in 70 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g dried red chilies (e.g., Bird's Eye or Jinda), soaked in hot water for 15 minutes
• 80 g shallots, peeled
• 30 g garlic, peeled
• 20 g fresh ginger, peeled
• 15 g fresh turmeric, peeled (or 1 tsp ground turmeric)
• 20 g lemongrass, outer layers removed, thinly sliced
• 10 g galangal, thinly sliced
• 1 tsp kaffir lime zest (from about 2-3 leaves)
• 10 g fresh coriander root (or stems)
• 1 tsp shrimp paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 40 g coconut oil (or neutral oil)
• 600 g boneless, skinless chicken thighs, cut into 3-4 cm pieces
• 400 ml coconut milk, full-fat
• 500 ml chicken stock
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 300 g fresh egg noodles (for boiling)
• 100 g crispy fried egg noodles (store-bought or deep-fried separately)
• For serving:
• Lime wedges
• Pickled mustard greens, chopped
• Red onion, thinly sliced
• Fresh coriander leaves
• Chili oil (optional)

Instructions

1. Drain the soaked dried red chilies, reserving a little soaking water if needed. Set aside.
2. Add shallots, garlic, ginger, fresh turmeric, lemongrass, galangal, kaffir lime zest, and coriander root to the mixing bowl. Chop 5 sec / Speed 7. Scrape down sides of bowl.
3. Add the drained dried red chilies, shrimp paste, ground cumin, and ground coriander to the bowl. Process 15 sec / Speed 8, scraping down once, until a fine paste forms. If too dry, add 1-2 tbsp of the reserved chili soaking water.
4. Add 20 g coconut oil to the bowl with the curry paste. Sauté 8 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow some evaporation.
5. Add the chicken pieces to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse. This step helps to lightly brown the chicken and infuse it with the paste.
6. Add coconut milk, chicken stock, fish sauce, and palm sugar to the bowl. Cook 25 min / 100°C / Speed 1 / Reverse. Place simmering basket on lid instead of measuring cup.
7. Pause the machine, scrape down the sides and bottom of the bowl with the spatula. Check consistency and adjust liquid if needed (it should be a rich, medium-thick soup).
8. Continue cooking 5 min / 90°C / Speed 1 / Reverse to settle the curry and prevent sticking.
9. While the curry is cooking, prepare the fresh egg noodles according to package instructions (typically boiling in a separate pot of water). Drain well.
10. To serve, divide the boiled egg noodles among 4 bowls. Ladle the hot chicken curry over the noodles.
11. Garnish each bowl generously with crispy fried egg noodles, lime wedges, chopped pickled mustard greens, thinly sliced red onion, fresh coriander leaves, and a drizzle of chili oil if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.