Lunch

Khao Soi

This week Phillip Messenger of The Meal Messenger introduces us to a warm winter favourite – Khao Soi. This traditional Thai soup is packed with spices, poached chicken and noodles. As Phillip says, eating this soup is like being transported to the streets of Thailand in the middle of winter!

The best bit is, if you can’t be bothered tackling these dishes yourself, Phillip will make them for you! – order online here.

Written

Phillip Messenger

Khao Soi. Recipe by Phillip Messenger of The Meal Messenger. Props: Linen napkin by Mr Draper, bowl by Valerie Restarick, Cutipol gold cutlery from Francalia, glass from Cibi, small plate by Sarah Schembri. Surface from The Establishment Studios. Photo – Eve Wilson. Styling – Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.

Khao Soi. Recipe by Phillip Messenger of The Meal Messenger. Props: Wooden chopping board and surface from The Establishment Studios. Ramekin by Robert Gordon, flat plate by Sophie Harle. Photo – Eve Wilson. Styling – Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.

Writer

Phillip Messenger

12th of July 2016

In the colder months you really can’t go past a good wintery soup, and this Khao Soi is a firm favourite with The Meal Messenger customers. Traditionally originating from North Thailand, this soup is rich in flavour, largely due to the Khao Soi paste that’s packed with spices typical of the region (ginger, coriander and turmeric).

I think this soup’s popularity stems from its transportive power – the golden broth has the ability to whisk you off to a Thai street stall in the depths of winter, and always leaves you feeling more than satisfied.

Tasty Tuesday shoots are generously supported by The Establishment Studios.

Writer

Phillip Messenger

12th of July 2016

Method

Cover chilli in boiling water and soak for 30 minutes. Drain chillies and reserve liquid. Purée chillies, shallots, garlic, ginger, coriander stems, ground coriander, turmeric, curry powder and 2 tablespoons of chilli water and process in a food processor until paste.

Heat oil in pan over medium heat, add khao soi paste. Cook to release aromatics, stirring constantly, until slightly darkened for about 4-6 minutes.

Add coconut milk and broth. Bring to boil; add chicken. Reduce heat and simmer until chicken is tender, 20-25 minutes. Transfer chicken to a plate and shred when cool.

Add fish sauce and sugar to soup.

Prepare noodles as per instructions and place in a bowl topped with soup, chicken and fresh garnishes.

Khao Soi. Recipe by Phillip Messenger of The Meal Messenger. Props: Saucepan from Country Road, linen napkin by Mr Draper and surface from The Establishment Studio. Photo – Eve Wilson. Styling – Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.