Marion's curry noodle soup (khao soi)
"The north of Thailand is famous for this laksa-style soup traditionally called khao soi. The fragrant curry spices and creamy coconut milk broth make this the perfect dinner when it's cold outside" - Marion Grasby
Contains gluten, peanuts, tree nuts, milk and fish.
4 chicken marylands
1 tbsp vegetable oil
80g (1/3 cup) Thai red curry paste
2 tsp ground turmeric
1.5L (6 cups) coconut milk
1L (4 cups) Massel chicken style liquid stock
2 tbsp fish sauce
400g fresh hokkien noodles
2 bunches buk choy, quartered
2 red Asian shallots, thinly sliced
1 fresh long red chilli, thinly sliced
1 cup fresh coriander leaves
1 lime, quartered
Crispy wonton noodles
16 fresh wonton wrappers
Vegetable oil, to deep-fry
6 Method Steps
For the crispy wonton noodles, use a sharp knife to cut the wrappers into 3mm thick strips. Place a wire rack set over a baking tray next to your stovetop to drain cooked wonton strips.
Pour enough oil into a wok to reach a depth of 10cm. Place over high heat and heat to 180˚C on a cook’s thermometer. Cook wonton strips, in batches, for 30 seconds or until golden. Transfer to prepared wire rack.
Place the chicken marylands on a chopping board. Use a large sharp knife to cut the chicken in half at the joint to separate the thigh and drumstick. Set aside.
Heat oil in a saucepan over medium heat. Stir in curry paste and turmeric for 1 minute. Stir in milk, stock and fish sauce. Add chicken. Reduce heat to low. Simmer, covered, for 1 1⁄2 hours or until meat falls off the bone.
Meanwhile, cook the hokkien noodles in a large saucepan of boiling water following the packet directions. Drain well. Divide hokkien noodles among 4 large serving bowls.
Top noodles with buk choy. Divide chicken among bowls and ladle over the hot cooking liquid. Top with shallots, coriander leaves, chilli and wonton noodles. Serve with lime wedges.
Wonton wrappers are from the fridge section of supermarkets. You can also use frozen spring roll wrappers, thawed and cut into strips.
This soup is mild, but you can use less curry paste to make it even milder. Placing fried food on a wire rack after cooking allows the oil to drain and the food to remain crisp.