Taiwanese Beef Noodle Soup
Beef noodle soup is to Taiwan what liver dumpling soup is to Vienna: a ubiquitous, delicious...
Khao Soi with fried noodles
Is it a thin curry? A thick soup? Or even a stew? Anyway, Khao Soi is irresistibly delicious.
For the khao soi curry paste
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Black cardamom pods | |
| 1.5 | tablespoon(s) | Coriander seeds |
| 20 | g | Ginger, thinly sliced |
| 4 | cm | Fresh turmeric, thinly sliced (or 1 teaspoon ground) |
| 80 | g | Shallots, sliced 5 mm thick |
| 20 | g | Mild dried chilies |
| 1 | teaspoon(s) | Coarse salt |
For the soup
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | portion | Khao soi curry paste |
| 400 | ml | Coconut milk plus extra for drizzling |
| 8 | Chicken drumsticks | |
| 750 | ml | Water or chicken soup |
| 3 | tablespoon(s) | Light soy sauce |
| 1 | tablespoon(s) | Dark soy sauce |
| 2-3 | teaspoon(s) | Fish sauce (optional) |
| 1 | tablespoon(s) | Palm sugar, finely chopped |
| 350 | g | Fresh flat egg noodles (or dried tagliatelle) |
For the side dishes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Lime, in wedges | |
| 60 | g | Shallots, chopped |
| 100 | g | Pickled mustard leaves, chopped |
| Deep-fried chili flakes (optional) | ||
- Break open the cardamom pods, roast the seeds with the coriander seeds in a dry pan until fragrant. Remove the seeds from the chilies and grind to a powder with the roasted spices.
- Fry the ginger and turmeric over a high heat until they are slightly browned on the outside, then briefly fry the shallots. Crush with shallots and salt in a mortar to form a paste. Work in the spice powder.
- Bring 120 milliliters of coconut milk to the boil, stir in the curry paste and cook, stirring, until the liquid has evaporated and the paste sizzles in the coconut oil. Add the remaining coconut milk, soup or water, both soy sauces, sugar and chicken drumsticks. Simmer gently for 40 minutes until the meat is fork-tender.
- For the crispy noodles, cut 85 grams of noodles to a length of 10 centimeters and deep-fry in 175 °C oil until golden brown. Alternatively, use pre-fried noodles from the Asian store. Cook the remaining pasta separately according to the packet instructions.
- Divide the cooked pasta into bowls, add a chicken leg to each bowl and pour the hot stock over it. Garnish with crispy noodles and serve with all the accompaniments.
