How to Cook Khao Soy Kai

Serves: 6

Preparation time: 15 mins

Cooking time: 15 mins

Ingredients needed to make Khao Soy Kai:

• ¾ lb boneless chicken, chopped into bite-sized pieces
• 1 lb Chinese dried noodles
• 1/3 cup green onion, thinly sliced
• 1/3 cup fresh cilantro leaves, roughly chopped
• 1/3 cup shallot, coarsely chopped
• 1 tbsp garlic clove, finely chopped
• 2 tsp dark soy sauce
• 2 tbsp fresh lemon juice
• 2 cups coconut milk, unsweetened
• 2 tbsp Thai red curry paste
• 1 ¾ cup chicken broth
• 1 tsp salt
• 1 tsp sugar
• 2 tsp ground turmeric
• 2 tbsp vegetable oil

Cooking instructions for Khao Soy Kai:

• Pour oil in a saucepan and heat it over moderate flame.
• Throw in the garlic and sauté for a minute before stirring in the red curry paste.
• Continue to stir for another minute, stirring often until it softens and mash it with the back of a spoon.
• Toss the chicken chunks into it and stir fry for a couple of minutes or until they brown slightly.
• Pour in the coconut milk as well as chicken broth and sprinkle the ground turmeric and a pinch of salt into it.
• Whisk in a dash of soy sauce and bring the mixture to a boil.
• Reduce it to a gentle simmer and cook likewise for about 10 minutes or until the chicken is properly cooked.
• Stir in a splash of lime juice until well combined and turn off the heat.
• Place a cover on top and keep warm.
• Drop the noodles in boiling salted water and cook for about 7 minutes or until cooked al dente.
• Drain them out into a colander and rinse under cold running water to keep the strands separated.
• Drain them out again and pile them into serving bowls.
• Ladle the warm curry onto it and top it up with green onions, cilantro as well as shallots.
• Serve hot.

Image credit: Wikimedia Commons