M&S RECIPE INSPIRATION
Jack Stein’s khao soi Chiang Mai curried noodle soup
Serve this creamy curried soup alongside our Classics marlborough sauvignon blanc, bursting with pineapple, mango, guava and kiwi flavours
Ingredients
- 4 chicken breast fillets
- 2 packs (275g each) M&S egg noodles
For the curry paste:
- 1 cinnamon stick
- 1 star anise
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 lemongrass stalks, roughly chopped
- 3 cloves garlic, roughly chopped
- Thumb-sized piece ginger, roughly chopped
- 1 banana shallot, roughly chopped
- Bunch coriander (reserve a few leaves to garnish)
- 1 tbsp chilli flakes
For the rice:
- 300g jasmine rice
- 1 tin (400ml) coconut milk
- 3 dried kaffir lime leaves
For the curry base:
- 200ml coconut cream
- 1 tbsp coconut oil
- 1 tbsp curry powder
- 1½ tbsp dark brown sugar
- 2 tbsp fish sauce
- 2 tsp soy sauce
- 200ml chicken stock
- 200ml coconut milk
For the pickled onions:
- 2 red onions, sliced
- 150ml white wine vinegar
- 1 tbsp caster sugar
- 1 tsp salt
- Pinch five-spice powder
To serve:
- Handful coriander
- 1 lime, cut into four wedges
Method
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Heat 2 tbsp vegetable oil in a frying pan. Add the chicken and sear for 3-4 minutes over a medium-high heat, until browned. Transfer to a roasting tray, season well and cook in the oven for 20 minutes.
- For the curry paste, dry-fry the cinnamon stick, star anise, coriander seeds and cumin seeds in a frying pan over a medium heat until browned and fragrant. Transfer to a spice grinder or pestle and mortar and grind or bash to a powder. Add the remaining ingredients and blitz or bash to a paste.
- For the curry base, put the coconut cream and coconut oil into a wok. Add the curry powder and 4 tbsp of the curry paste (any left over can be frozen) and cook for 4-5 minutes over a medium heat. Stir in the remaining ingredients and leave to simmer for 20 minutes.
- For the pickled onions, put all the ingredients into a pan and bring to the boil. Remove from the heat and leave to cool.
- Cook the noodles according to the pack instructions. Set aside 55g and add the remainder to the curry sauce.
- In a deep-sided frying pan, heat a 2cm layer of vegetable oil over a medium heat. Lower the reserved noodles into the oil and fry until golden brown and crispy. Drain on kitchen paper.
- Slice the chicken breasts at an angle.
- To serve, ladle the curry noodle soup into 4 bowls. Top each with the sliced chicken and garnish with the crispy noodles, pickled onions, coriander and lime wedges.
