Kao Soi

2019-05-30
  • Yield : 30 servings
  • Cook Time : 45m
  • Ready In : 45m
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Ingredients

  • 20 chicken thighs
  • Rice bran oil, for searing
  • 2 teaspoons white peppercorns
  • 4 sticks cinnamon
  • 4 pieces star anise
  • 1/2 cup palm sugar
  • 1/4 cup black soy sauce
  • 1/4 cup thin soy sauce
  • 1 stalk celery
  • 1 head garlic, cloves peeled
  • 2 cups red curry paste
  • 7 1/2 pounds red onion
  • 1 1/4 pounds ginger
  • 10 ounces cumin
  • 5 ounces dried Thai chiles
  • 2 teaspoons black cardamom
  • 1 cup rice bran oil
  • 1 1/2 gallons coconut milk
  • 10 ounces granulated sugar
  • 8 ounces palm sugar
  • 12 ounces fish sauce
  • Salt
  • Boiled egg noodles
  • Fried egg noodles
  • Sliced green onions
  • Sliced red onions

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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