KHAO SOI

Soi 38 | 38 Mcilwraith Place, Melbourne
The Broadsheet Melbourne Cookbook: The New Classics

Khao soi is a cherished dish from northern Thailand that’s won the hearts of locals and food enthusiasts. Originating in Chiang Mai, with Burmese and Yunnanese influences, its popularity stems from its perfect blend of coconut-infused broth, aromatic herbs and diverse noodle textures. This dish’s appeal spans beyond Thailand, resonating globally due to its adaptability and flavour.

Beyond its delightful taste, khao soi is a communal experience. The inviting bowl of noodle soup, filled with enticing scents and vibrant toppings, speaks of shared moments. And whether it’s the flavourful broth soaked up by tender meat, or the refreshing notes from herbs and lime, khao soi offers comfort and brings people together. Like the best dishes, khao soi is a journey, delving into the cultural richness of northern Thailand, but it’s also universally enjoyable.

– Chavalit (Top) Piyaphanee, co-owner and chef

Serves 5

INGREDIENTS

375ml (11/2 cups) coconut milk
5 chicken Marylands, skin on
125g palm sugar
100ml fish sauce
50g sweet soy sauce
2 tsp salt
2 tsp shrimp paste
500g egg noodles

CURRY PASTE
4 large dried long red chillies
4 large red shallots, chopped
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp chopped turmeric
1/4 tsp coriander seeds
Seeds from 1 cardamom pod
2 tsp salt

TOPPINGS
5 tbsp deep-fried egg noodles
5 tbsp chilli oil with pulp
5 tbsp diced red shallots
5 tbsp diced pickled mustard greens
5 tbsp chopped fresh coriander
Lime wedges, to serve

RECIPE

For the curry paste, soak the dried chillies in hot water for 15–20 minutes until softened, then drain. Heat a wok over high heat, add the shallot, garlic, ginger and turmeric and toss for 1 minute or so to char the outside. Add remaining ingredients and toss for another 30 seconds or so to char. Transfer to a blender along with the drained chillies and blend to a smooth paste.

Add the coconut milk and 375ml (11/2 cups) water to a large saucepan, bring to a simmer, then add the chicken Marylands and simmer for about 30 minutes or until tender. Remove the chicken from the saucepan and let it rest in a warm place.

Scoop the curry paste into the coconut milk and simmer, stirring frequently, until a thin layer of red oil forms on top, about 7–10 minutes.

Add the palm sugar, fish sauce, sweet soy sauce, salt and shrimp paste to the pot, taste the broth and adjust the seasonings to your preferred flavour.

When you’re ready to serve, cook the egg noodles in a large saucepan of boiling water according to your preference. Drain, divide among bowls, then top the noodles with the warm chicken and the prepared curry broth.

Garnish each bowl with deep-fried egg noodles, chilli oil, shallots, mustard greens, coriander and serve it with lime wedges.

Just before you eat, squeeze the lime, mix everything and go to town. Some people like mixing, some don’t. I mix everything so I can have everything in one bite.