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Khao soi

Brian Lagerstrom · ♥ 19.4K likes · 664.5K views · 12 min video

Read about thighs in the BrightCulinary Book

Khao soi, from the video Makes 4
Timestamp
Ingredients
Method
Techniques
▶ 0:15
  • 700 g boneless skinless chicken thighs
  • salt
Salt the chicken thighs generously on both sides and set aside.
Salting the chicken thighs
▶ 1:10
Grate the ginger, lemongrass and garlic on a microplane; zest one whole lime into the same bowl.
Grating the aromatics for curry pasteGrating
▶ 1:46
Mince the red onion and add it to the grated aromatics.
▶ 1:58
  • 30 g ginger
  • 15 g lemongrass
  • 25 g garlic
  • 1 whole lime zest
  • 50 g red onion
  • 5 g salt
  • 12 g turmeric
  • 10 g curry powder
  • 3 g coriander
  • 5 g paprika
  • 1–2 whole Fresno chili
Add salt, turmeric, curry powder, coriander and paprika and stir to a paste.
Mixing the curry paste
▶ 3:25
  • 40 g coconut oil
Heat the Dutch oven over medium high, melt the coconut oil until shimmering, add the curry paste and a strong pinch of salt.
Frying the paste in coconut oil
▶ 3:38
Stir fry the paste 60 to 90 seconds until deeply aromatic and glazing the bottom of the pot.
▶ 3:52
  • 2 can coconut milk
  • 1 kg chicken stock
  • 2 tbsp better than bouillon roasted chicken base
Add the coconut milk and the chicken stock, stir, and bring to a hard simmer.
▶ 4:54
Lay in the chicken thighs, return to a simmer, drop to low and braise 15 to 20 minutes with the lid on.
Braising the chicken in the brothSimmeringRead
▶ 5:09
  • 1½–2 cup vegetable oil
In a small saucepan over medium high, heat the frying oil to about 350F.
Frying the noodle nestsDeep FryingRead
▶ 6:38
Fry a nest of noodles 20 seconds on the first side, flip, and fry 15 to 20 seconds more until golden and crisp; drain on paper towel.
▶ 7:37
Move the oil pot off the heat to cool and bring a pot of water to the boil for the noodles.
▶ 7:57
Lift the cooked thighs out and rough chop into half inch bite sized pieces.
Chopping the chicken and seasoning the brothChoppingRead
▶ 8:19
  • 30 g fish sauce
  • 25 g brown sugar
  • 20–25 g sambal chili sauce
Season the broth with the fish sauce, brown sugar and sambal, then stir the chopped chicken back in.
▶ 8:53
Taste and adjust with more fish sauce and more chili sauce.
Final taste and boiling the fresh noodlesBoilingRead
▶ 9:22
  • salt
  • 2–3 oz Chinese style fresh egg noodles
Salt the noodle water and boil the fresh egg noodles two to three minutes, to just al dente.
▶ 9:45
Plate the noodles, ladle 12 to 16 ounces of broth and chicken over three ounces of noodles.
Plating and garnishesPickle
▶ 9:59
  • red onion
  • cilantro
  • lime
  • pickled mustard greens
Garnish with sliced raw red onion, cilantro, a lime wedge, the fried noodle nest and pickled mustard greens.