Khao Soi (Cow Soy)
A comforting North Indian-style dal made with slow-cooked toor lentils, gently spiced with turmeric and cayenne, then finished with a fragrant tadka of ghee, mustard seeds, cumin, curry leaves, garlic and fresh tomatoes. Brightened with lemon and finished with cilantro, it’s warming, balanced and deeply nourishing.
- 45 min
- NOT TOO TRICKY
- 6
- GLUTEN, FISH
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 520 kcal Calories
- 30 g Protein
- 45 g Carbs
- 26 g Fat
- 3 g Fibre
- 6 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Fresh egg noodles | 2 lb | 900 g | Cooked until tender, rinsed and drained (reserve 1/8 lb. uncooked noodles, cut to shorten and reserve for deep-frying later) |
| Chicken thighs | 2 lb | 900 g | Boned and cut into bite size pieces |
| Red curry paste | 4 tbsp | 60 ml | See recipe |
| Turmeric powder | 2 tsp | 10 ml | |
| Ginger | 2 tsp | 10 ml | Minced |
| Coconut milk | 6 cup | 1 1/2 ml | |
| Chicken stock | 6 cup | 1 1/2 ml | |
| Half and half | 2 cup | 500 ml | |
| Fish sauce | 6 tbsp | 90 ml | |
| Cilantro root | 2 tsp | 10 ml | Finely chopped |
| Palm sugar | 2 tbsp | 30 ml | |
| Salt | 6 tsp | 10 ml | |
| Pickled mustard greens | 1 cup | 250 ml | Finely sliced, parboil and drained |
| Shallots | 1 cup | 200 g | Sliced lengthwise |
| Green onions | 1 cup | 200 g | Thinly sliced |
| Cilantro | 1 cup | 200 g | Coarsely chopped |
| Lime | 2 each | cut into 4 wedges | |
| Chili flakes | 4 tbsp | 60 ml | |
| Oil | 4 tbsp | 60 ml | |
Method
- In a small saucepan, heat oil and add chili flakes. Fry for a few minutes until golden brown. Transfer chili oil and flakes to a small bowl; set aside.
- In a saucepan, bring 2 cups of coconut milk to a boil over medium heat. Add red curry paste, turmeric powder, and minced ginger. Cook, stirring gently, until fragrant and the mixture becomes thick and slightly dry, about 5–7 minutes.
- Transfer the curry mixture to a larger pot. Add chicken and stir to coat. Cook over medium heat for about 2 minutes.
- Add remaining coconut milk and 4 cups of chicken stock. Add salt.
- Cook over medium heat until chicken is fully cooked and tender, about 10 minutes, stirring occasionally.
- Add remaining stock, half-and-half, palm sugar, and fish sauce. Bring to a boil, then remove from heat. Taste and adjust seasoning if needed.
- Deep-fry the reserved uncooked egg noodles in hot oil until crispy and golden brown. Drain and set aside.
- To serve: Dip cooked egg noodles (not the crispy ones) briefly in boiling water until hot. Place a handful of noodles into each serving bowl. Ladle chicken and curry broth over noodles. Top with green onion, cilantro, and a handful of crispy fried noodles. Serve with pickled mustard greens, sliced shallots, chili oil, and lime wedges on the side. Squeeze lime juice over just before eating.
- Pro Tip: Half-and-half is not traditional in Thai cuisine; this recipe uses a blend of coconut milk and coconut cream instead.
