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Seafood Khao Soi

Thai seafood noodles with curry sauce
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Chiang Mai, Thailand
Servings 4

Ingredients
  

  • 1 large Dungeness Crab or 4 Crab quarters
  • 12 Large prawns

Curry Paste

  • 2 Thai chilis
  • 5 cloves Garlic
  • 1 tbsp Minced Lemongrass
  • 3 Shallots
  • 1 inch Turmeric, sliced or 1 teaspoon Turmeric powder
  • 1 inch Galangal, sliced or 1/2 teaspoon Galangal powder
  • 1 tbsp Coriander stems, sliced
  • 1 tbsp Coriander Seeds
  • 1 pinch Fennel Seeds
  • 1 small Cinnamon stick
  • 1 Star anise
  • 1 Cardamon pod

Soup Base

  • 1 cup Coconut milk
  • 1/2 cup Coconut cream
  • 1 tbsp Oil
  • 2 Shallots, chopped
  • 4 cloves Garlic, chopped
  • 3 cups Chicken broth
  • 1 tspn Curry Powder
  • 1 Kaffir Lime Zest
  • 1 tbsp Crab Paste
  • 1 tspn Thai Chili Paste
  • 1 tspn Fish Sauce, to taste
  • 1 tspn Palm sugar or brown sugar, to taste

Noodles

  • 10 to 12 oz Dry Wide Egg Noodles (6 servings), divided into 1/4 and 3/4..
  • 1 cup Oil to deep fry

Garnish

  • 4 Shallots, chopped
  • 4 to 6 Kaffir Lime wedges
  • 2 cups Sliced Pickled Mustard Green
  • Chopped coriander

Instructions
 

  • Wash the crab well, remove the shell and discard the feathery gills. Cut the crab into quarters.
  • Wash the prawns, remove the shell and de-vein the prawns.
  • Put all the current ingredients into a foil packet, put in the toaster oven, broil function, and heat for around 5 to 8 minutes until fragrant. Remove and open the foil packet and put in a mortar and pestle and pound until a paste forms. Alternatively, you can put the ingredients in a food processor or Magic Bullet and grind to form a paste.
  • In a pot, heat the oil, fry the shallots, garlic and curry paste till fragrant, about 2 to 3 minutes.
  • Add the chicken broth to the pot and heat to boiling. Add the crab pieces and prawns and poach until just cooked (around 4-5 minutes for the prawns and 10 minutes for the crab). Remove the prawns and crab and set aside.
  • Lower the heat to medium. Add the coconut, coconut cream and remaining soup base ingredients (except for the kaffir lime zest), heat till simmering (but not boiling). Taste and adjust accordingly by adding fish sauce or sugar if necessary.
  • In the meantime, boil water in a large pot with a pinch of salt. Add 3/4 of the dry egg noodles and cook according to package instructions, remove and drain. Divide the noodles into 4 large bowls.
  • Heat 1-1/2 inch oil in a saucepan, when dipping a wooden chopstick bubbles should form, then the oil is ready. Deep fry the 1/4 remaining noodles, they would immediately puff up and become crispy (if you don't want to use too much oil, use a smaller sauce pan, and deep fry in small batches). Remove the noodles and set on a kitchen towel lined plate to drain the oil.
  • Prepare the garnish: Slice the shallots, coriander, pickled mustard green, lime and chili and set in a serving plate.
    Seafood Khao Soi
  • When ready to serve, dip the prawns and crab into the hot soup to reheat them. Add the hot soup over the bowls of noodles, put the prawns and crab on top. Sprinkle the crispy fried noodles and coriander on top.
  • To eat, squeeze some lime over the noodles soup, add the shallots, pickled mustard green to bowl of noodles and enjoy.
Keyword Khao Soi, Seafood Khao Soi, Thai Noodles Curry Sauce