Serves 4
Ingredients
4 servings of Rice or Egg Noodles
600g Fox River Chicken Drumstick
Khao Soi Curry Paste
400ml Coconut Milk
3 cups Chicken Stock
35ml Soy Sauce
20ml Fish Sauce
1 Spring Onion
1 Cilantro
From Your Pantry
2 tbsp Olive Oil
25g Sugar
Instructions :
- Heat the olive oil in a large pot over medium heat. Scoop the thick, creamy part of the coconut milk into the pot, reserving the thinner liquid for later.
- Cook the coconut cream, stirring occasionally, until the oil separates from the milk (about 3-5 minutes).
- Add the Khao Soi curry paste to the pot and stir until fragrant, about 1-2 minutes.
- Pour in the remaining coconut milk and chicken stock. Stir to combine.
- Add the chicken drumsticks, reduce the heat to medium-low, and cover the pot. Let it simmer for 20-30 minutes until the chicken is fully cooked and tender.
- Stir in the soy sauce, fish sauce, and sugar, adjusting seasoning to taste.
- While the curry is simmering, cook the noodles according to the package instructions. Drain and set aside.
- To serve, divide the noodles into bowls. Ladle the curry broth and chicken over the noodles.
- Garnish with chopped spring onion and cilantro. Enjoy while hot!
- $30.76
- For one of each item
- $30.76
- For one of each item