Recipe courtesy of Aloy Thai Cuisine
Save Recipe Print
Kao Soi
Total:
2 hr 45 min
Active:
45 min
Yield:
30 servings
Level:
Intermediate
Total:
2 hr 45 min
Active:
45 min
Yield:
30 servings
Level:
Intermediate

Ingredients

Slow-Cooked Chicken:
Curry Sauce:
For serving:

Directions

For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.

Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.

For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.

Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.

To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Duck Confit Khao Soi

Recipe courtesy of Chau Trinh

Kao Neuw Kati: Sweet Sticky Rice Dessert

Recipe courtesy of Su-Mei Yu

Nam Kao: Lao Crispy Fried Rice Ball Salad

Recipe courtesy of Green Papaya Food Truck

Seared Hawaiian Ahi with Pineapple Relish, Crispy Nori Cakes, Tat Soi and Wasabi Aioli

Recipe courtesy of Sweet Basil

Browse Reviews By Keyword