We’ve all heard it before: “Always look at the positive side of every situation.” But do we really apply it? Because there always is, a positive side!!!
For instance, during this Covid-19 initiated self-lockdown most of us have turned to cooking, haven’t we? And some of those who often cook anyway have turned to cooking more complicated stuff. For instance, I actually tried my hands on Khao Soi (Thai coconut curry noodle soup), something I usually would just rely on buying from popular vendors all around (in Bangkok). But I am so very glad that I gave it a try!
I used basic Thai ingredients and worked my way around them to create these perfectly comforting flavours of Khao Soi. I will not fabricate the truth, this did take me a while to get everything in order but it did also give me that bloom of satisfaction! And if you ask me, whether I’d do this again especially since we still can order in. My reply would be, a definite YES! But, this time I will make a larger pot so that all the time spent is worth the while…
For those who don’t know Khao Soi – It is a layered bowl of some soft egg noodles lying at the bottom, topped with a chicken drumstick, some seriously delicious coconut soup with a pungent Thai flavouring. Another layer of crispy egg noodles on top of that. And some pickled vegetables, lime wedges, hot chili paste and raw onions on the side or over the top! I hope I did justice with the description.
Ingredients: – (serves 4)
- Egg noodles
- 1½ tbsp Thai red curry paste (This is on the spicy side, adjust according to taste)
- 1tsp palm sugar
- 1 tbsp fish sauce
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp yellow curry powder
- 4 chicken drum stick (skin-on)
- 400ml coconut cream
- 1-2 cups chicken broth (or water)
- chilli oil
- shallots, chopped
- pickled greens
- lime wedges
- In a thick bottom pan, cook the curry paste in oil for 2-3 minutes. Add 2 tbsp of water to help speed up the process).
- Add coriander powder, curry powder and turmeric powder to the paste. Mix and cook for another minute.
- Add the drumsticks to the paste. Make sure the drumsticks are coated equally.
- Pour in the coconut milk (not all at once). Pour a little, give the ingredients a good mix then pour in some more until you have poured in all of the coconut milk.
- Cover with lid. Simmer on medium low heat for 30-45 minutes. Keep a check on the soup.
- Once mid-way, at about 20 minutes into the simmering, add the broth. Also add in the palm sugar. Stir well. Cover lid again.
- In the meantime, separate the egg noodles by pulling them apart gently.
- Prepare a pot of water with a few drops of oil. Bring this water to a boil, and then soak in the noodles until soft. Strain the noodles and run them under a running tap. Divide the noodles into 2 halves.
- Spray oil to 1 set of noodles that you have boiled and divided. You have to fry them in small batches at a time.
- Place a foil into the air fryer basket. Prick a few holes in the foil. Place the oil-coated noodles into the foil and set to fry at 180C for 15-20 minutes. Halfway through toss the noodles in the basket and place them back into the fryer. (This is to ensure that all sides of the noodles are fried and crisp).
- Now that you have everything prepared, place them close to one another so that you can start with the assembling. (Assemble only when you are ready to serve right away).
- Place the soft-boiled noodles at the bottom of a bowl.
- Place a chicken drumstick next to the noodles.
- Pour in a few ladles of the warm soup.
- Top this with the fried noodles.
- Serve along side the optional toppings.