Chicken Khao Soi Noodle Base
Northern Thai curry noodle sauce of chicken thighs in coconut milk with red curry paste, curry powder, turmeric and lime. Pour over noodles.
makes 20 blocks, about 47p each
- Time
- 45 min15 min prep · 30 min cook
- Makes
- 20 blocks
- Cost per blockPer block
- 47p
- Calories per blockCalories
- 102 kcal
- Spice
Ingredients
- 800gchicken thigh fillets, 2cm strips
- 1 tin (400ml)coconut milk
- 50g (3 tbsp)Thai red curry paste
- 6g (2 tsp)mild curry powder
- 2gground turmeric
- 4 (120g)shallots, thinly sliced
- 3 cloves (15g)garlic, crushed
- 15gfresh ginger, grated
- 20mlfish sauce
- 15gpalm sugar or light brown sugar
- 30mllime juice
- 20gfresh coriander, chopped
- 15mlrapeseed oil
- 1 cubechicken stock cube
- 300mlwater
Allergens: Fish. Check the labels on stock cubes, sauces and pastes, as brands vary.
Nutrition
estimated| 1 block | 3 blocks | |
|---|---|---|
| Energy | 102 kcal | 306 kcal |
| Protein | 8g | 24g |
| Carbs | 2.7g | 8.1g |
| Fat | 6.6g | 19.8g |
| Fibre | 0.4g | 1.2g |
| Salt | 0.7g | 2.1g |
Method
- Step 1: Heat the oil in a large pan over a medium heat and fry the shallots for 5 minutes until soft and golden.
- Step 2: Add the garlic, ginger, curry paste, curry powder and turmeric and fry, stirring, for 2 minutes until fragrant.
- Step 3: Stir in 100ml of the coconut milk and fry until the oil begins to separate. (3 min)
- Step 4: Add the chicken and stir to coat, then the rest of the coconut milk, the water, stock cube, fish sauce and sugar.
- Step 5: Simmer gently, uncovered, for 15 minutes until the chicken is tender and the sauce has thickened a little.
- Step 6: Off the heat, stir in the lime juice and coriander and taste for salt and sweetness, then cool and freeze in 70g blocks.
Hotter: stir in 1 tbsp Thai roasted chilli paste, or 1 tsp chilli flakes with the curry paste.
Serve it
Egg noodles topped with sliced shallots, pickled mustard greens and lime · Rice noodles with lime wedges and coriander · Over jasmine rice
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 102 | 8g | 2.7g | 6.6g | 0.4g | 0.7g |
| Per 3 blocks | 306 | 24g | 8.1g | 19.8g | 1.2g | 2.1g |
Cook’s notes
- To serve 1: cook 75g egg or rice noodles, reheat 3 blocks with 3 tbsp water and pour over the noodles.
- Most Thai red curry pastes contain shrimp, so check the label if you need to avoid crustaceans.
- Bone-in drumsticks are traditional: simmer them for 35 minutes and take the meat off the bones before freezing.
Serve it
Egg noodles topped with sliced shallots, pickled mustard greens and lime · Rice noodles with lime wedges and coriander · Over jasmine rice.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 306 kcal and 24g protein before rice, bread or potatoes.
Chicken Khao Soi Noodle Base questions
What makes khao soi different from a Thai red curry?
Curry powder and turmeric go in with the red curry paste, giving a warmer, more aromatic sauce. In northern Thailand it is served over soft egg noodles and topped with crispy fried noodles, shallots, pickled mustard greens and lime.
Why fry the curry paste in coconut milk?
Cooking the paste in a little coconut milk until the oil separates fries the spices and releases their flavour. If you add all the liquid at once, the paste stews and tastes flatter.
Can I use chicken breast?
Breast works but dries out more easily than thigh. Simmer it for 8–10 minutes in step 5, just until cooked through.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.