Thehungrycodercooks

Ingredients

• 2.2- 2.7 lb – 1 whole chicken cut into smaller pieces with bones (bite size)
• 1.5 tsp Turmeric powder
• 2tsp Coriander powder
• 1tsp Red chilli powder
• 1tsp paprika
• 1 Chicken powder or bouliion
• 1/2tsp Blackpepper
• 1tsp Garam masala powder
• Salt to taste
• 1tsp Garlic powder
• 1tbs Ginger paste
• 1tbsp Garlic paste
• 1 cup Onion paste
• 1 tsp of Fish sauce (optional)
• 1 can coconut milk (400ml)
• 1 can water + 1/2 cup water (measure with the coconut can)
• 2tbsp Gram flour + 1/3 cup water (thickening agent)

For the Noodles

• 12 oz egg noodles (preferred) or thin spaghetti

Toppings & Condiments

• Fresh cilantro (coriander), chopped
• Lemon wedges
• Green or red chilies, sliced
• Fresh ginger, cut into thin matchsticks
• Potato chips, crushed
• Chili oil
• Hard-boiled eggs, crushed or chopped
• Red onion, finely chopped
• Smoked dried red chilies (shukhna morich), crushed
• Crispy fried garlic

Directions

Step 1: Cook the Chicken Curry Soup

1. Heat oil in a large pot over medium heat.
2. Add the onion paste, ginger paste, and garlic paste. Cook until the raw smell disappears and the mixture becomes fragrant.
3. Add turmeric, coriander powder, red chili powder, paprika, black pepper, garam masala, garlic powder, and chicken bouillon. Stir well and cook over low heat until the oil begins to separate from the spices.
4. Add the chicken pieces, fish sauce (if using), and salt to taste. Mix well to coat the chicken in the spices.
5. Cover and cook over medium-low heat until the chicken is fully tender.
6. Pour in the coconut milk and water. Stir well and bring to a gentle simmer.

Step 2: Prepare the Besan (gram flour) Slurry

1. In a small bowl, whisk together the gram flour (besan) and water until smooth.
2. For a richer texture, gently cook the slurry in a small pan for 1–2 minutes, similar to making a light roux.
3. Add the slurry to the simmering soup and stir continuously.
4. Cover and cook for 10–15 minutes, or until the broth thickens slightly and becomes velvety.

Step 3: Prepare the Noodles

1. Bring a large pot of water to a boil.
2. Add the egg noodles (or spaghetti) and cook according to package instructions.
3. Drain and rinse under cold water to stop the cooking process and prevent the noodles from sticking together.
4. Set aside until ready to serve.

How to Assemble Khao Suey

1. Add a generous portion of noodles to a serving bowl.
2. Ladle the hot coconut chicken curry soup over the noodles.
3. Squeeze fresh lemon juice over the top.
4. Finish with your favorite toppings and condiments.

Recipe Video

Notes

• Bone-in chicken adds extra flavor to the broth, but boneless chicken thighs can also be used.
• The soup should be creamy and lightly thickened, not overly thick.
• Egg noodles are traditional, but thin spaghetti works well as a substitute.
• Set out the toppings buffet-style so everyone can customize their own bowl.