Discover how to make this delicious Khao Soi chicken recipe with Kiwi Chef Brett McGregor, all with a little help from Olivado avocado oil.
1. Lace chilli, shallots, garlic, lemongrass, lime zest, turmeric, ginger, coriander stalks, coriander seed, and cardamom into your mortar and pestle or stick blender and pound/process into a paste. Add the Shrimp paste and continue to pound everything together. The smoother the paste, the better the end result.
2. Place the chicken breasts into a saucepan and top with the milk. Bring to the boil, reduce heat to a low simmer and poach the chicken for 15 minutes or until just cooked through. Remove from heat and let cool. Set aside.
3. Add 2 Tbsp of Avocado oil to your wok. Using a spoon, skim the creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.
4. Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar.
5. Finally add noodles and season to taste with fish sauce.
Divide the Khao Soi between four warmed bowls. Top noodles with a couple of slices of chicken. Divide the soup evenly between bowls. Top with fried noodles* and serve immediately with, lime wedges, and a sprinkling of coriander.
Top tip to garnish
*Separate out 1/4 of the noodles and set the remaining noodles aside. Heat the oil in a large wok or saucepan over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined rack. Season with salt and set aside.