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Sunday 14 June 2026 13:32:50 GMT
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Khao Soi for home cooks 😛 One of Northern Thailand’s most iconic noodle dishes, with a rich coconut curry broth, bouncy egg noodles and plenty of texture. Valcom Yellow Curry Paste keeps things convenient and easy - made in Thailand and created with Thai ingredients. Ingredients 500g chicken drumsticks or chicken thighs ½ jar Valcom Yellow Curry Paste 400ml Valcom Premium Coconut Milk 2 cups water  1 tsp sugar (I used 20g palm sugar) 1 tbsp fish sauce 2 lime leaves To serve: Fresh egg noodles (80-100g per person) Chopped coriander Chopped shallot or red onion Pickled mustard greens  Oil for frying OR oil spray air frying Heat 100ml coconut milk in a large pot oven over med-low heat. Add the curry paste and cook for about 5 minutes, stirring, until fragrant. Add the chicken, remaining coconut milk, water, sugar, fish sauce and lime leaves. Cover and simmer gently over low heat for 30 minutes, or until the chicken is cooked through and tender. Optional: to make lightly charred chicken, remove it from the broth and rest on a wire rack for about 15 minutes to remove excess moisture. Brush with a little extra curry paste, then either grill on high for 5-8 minutes, or air fry at 200°C for 8-10 minutes, until lightly charred around the edges. For the crispy noodle topping, deep-fry a small handful of fresh egg noodles over medium-high heat until golden and crisp, then drain well. Alternatively, lightly coat the noodles with oil and air fry at 200°C for 5-8 minutes, tossing or turning halfway, until golden and crisp. Cook the remaining egg noodles according to packet instructions and drain well. To serve, divide the noodles between bowls, add the chicken and ladle over the hot khao soi broth.  Finish with coriander, shallot or red onion, pickled mustard greens and the crispy noodle topping. #valcom #khaosoi #thaiyellowcurry #valcomcurrypaste #homecooking
Khao Soi for home cooks 😛 One of Northern Thailand’s most iconic noodle dishes, with a rich coconut curry broth, bouncy egg noodles and plenty of texture. Valcom Yellow Curry Paste keeps things convenient and easy - made in Thailand and created with Thai ingredients. Ingredients 500g chicken drumsticks or chicken thighs ½ jar Valcom Yellow Curry Paste 400ml Valcom Premium Coconut Milk 2 cups water  1 tsp sugar (I used 20g palm sugar) 1 tbsp fish sauce 2 lime leaves To serve: Fresh egg noodles (80-100g per person) Chopped coriander Chopped shallot or red onion Pickled mustard greens  Oil for frying OR oil spray air frying Heat 100ml coconut milk in a large pot oven over med-low heat. Add the curry paste and cook for about 5 minutes, stirring, until fragrant. Add the chicken, remaining coconut milk, water, sugar, fish sauce and lime leaves. Cover and simmer gently over low heat for 30 minutes, or until the chicken is cooked through and tender. Optional: to make lightly charred chicken, remove it from the broth and rest on a wire rack for about 15 minutes to remove excess moisture. Brush with a little extra curry paste, then either grill on high for 5-8 minutes, or air fry at 200°C for 8-10 minutes, until lightly charred around the edges. For the crispy noodle topping, deep-fry a small handful of fresh egg noodles over medium-high heat until golden and crisp, then drain well. Alternatively, lightly coat the noodles with oil and air fry at 200°C for 5-8 minutes, tossing or turning halfway, until golden and crisp. Cook the remaining egg noodles according to packet instructions and drain well. To serve, divide the noodles between bowls, add the chicken and ladle over the hot khao soi broth.  Finish with coriander, shallot or red onion, pickled mustard greens and the crispy noodle topping. #valcom #khaosoi #thaiyellowcurry #valcomcurrypaste #homecooking

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