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making thai food….Khao Soi | タイのカレーラーメン・カオソーイ

Never can one be authentic enough but trying to make ethnic (Thai) food is a lot of fun. Thai food is one amongst one of my favorites. Having seen a Japanese TV program called ‘3 Minutes Cooking – Kewpie‘ ,

this is my version of the Northern Thai Coconut Curry Noodle Soup.

If you know how to make Thai curry, this is a simple recipe, can also be used as a leftover curry food menu. If you don’t know how to make Thai curry, it may be a good opportunity to go for the challenge OR buy a ready made Thai curry off the shelf.
It will do the job!!!
Khao Soi Recipe –

  • 1 Chicken Thigh Meat (300g)
  • 40g Yellow Curry Paste
  • 1 Can | 400g Coconut Milk
  • 40g Palm Sugar
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Tamarind Paste
  • 1 + 1/2 Cup Water
  • 5 Kaffir lime leaves
  • 4 Balls Egg Noodles
  • 200g Takana (Pickles)
  • 1/2 Purple Onions
  • Coriander Leaves
  • 1 Lime

Yellow Curry –

  1. Chicken thighs – cut into small bite-sized pieces.
    2. Heat the frying pan and put the yellow curry paste over low heat, keep stirring until the heat gets around and the oil slightly exudes and starts to scent.
    3. Scoop up the thick part of the coconut milk can, add as much as 5 tbsp, mix well to the curry paste, add the remaining coconut milk, mixing it to an even smooth texture.
    4. Add the chicken, palm sugar, nampura(fish sauce), tamarind paste, the quantity of water, kaffir lime leaves in a tea pack, boil and cook for 10 minutes over low heat. Take out tea pack once done.

Combining –

  1. Boil the egg noodles as indicated in the bag and boil firmly. Half of egg noodle is divided into four equal parts, loosen the noodles to frying oil at 180 ° C. While regulating the shape, deep-fried until light brown and crisp.
    6. Salted takana vegetable pickles should be washed with water for about 10 minutes, salted out, rinse with water, squeeze the water out and cut to 1 cm width. Cut the purple onion into a 5 mm wide wedge. Cut the coriander and cut the lime in four equal portion.
    7. In a noodle bowl, (in this order)

– Put the takana vegetables in the bottom

– Boiled Egg Noodles

– Yellow Curry

– Fried Egg noodles

– Décor with purple onion, coriander. Squeeze the lime and mix well and eat.

Takana pickled vegetable:
Takana pickles are salty and must be salted out. Rinse lightly with fresh wash two to three times, taste it, leaving it with a little salt left.
Yellow curry paste:
Paste based on red pepper, garlic, ginger, herbs such as lemongrass, spices such as turmeric, etc., Thai curry can be easily made. Yelllow curry is a mild spicy curry than green or red curry.
Tamarind paste:
Evergreen tall trees native to tropical Africa · Tamarindo. It is Tamarind Paste made from a black brown soft paste like pulp between the actual pod and seed. There is sour taste, often used for curry and stewed dishes as seasoning.
Egg noodles:
Wheat flour, eggs, and salt as the main ingredients, it is characterized by strong stiffness and will not spread out. It is eaten as ramen noodles and it can also come dried or raw. We recommend narrow/thin egg noodles here.
Coconut milk:
Made from coconut solid endosperm, with a sweet flavor, it is widely used for dishes and desserts. It is indispensable for Thai curry curry. Rich paste-shaped items will separate and float on the top, this is called coconut cream.
Palm Sugar:
Made from sugar palm, brown sugar rich in minerals as it is not refined, simple and mellow taste with caramelish flavor. It is indispensable for Thai cuisine where you want to accentuate bitterness, acidity and sweetness. You can substitute with syrup if it may not be available to you.
Kewpie 3 min Cooking
Http:// 3 min /recipe/20170729.html
Khao Soi Recipe | カオソーイ レシピ 4人分

  • 鶏もも肉・・・・・・・・・・・1枚 300g
  • イエローカレーペースト・・・・40g
  • ココナッツミルク・・・・・・1缶(400g)
  • パームシュガー・・・・・・・40g
  • ナンプラー・・・・・・・・・大さじ2
  • タマリンドペースト・・・・・大さじ1
  • 水・・・・・・・・・・・・・・1+1/2カップ
  • バイマックルー・・・・・・・5枚
  • 卵めん・・・・・・・・・・・4玉
  • 高菜漬け・・・・・・・・・・200g
  • 紫玉ねぎ・・・・・・・・・・1/2個
  • 香菜・・・・・・・・・・・・適量
  • ライム・・・・・・・・・・・1個


  1. 鶏もも肉は皮を除いて小さめの一口大に切る。
  2. フライパンを熱してイエローカレーペーストを入れ、弱火で混ぜながら、熱がまわって油がわずかにしみ出て香りが立つまで炒める。
  3. ココナッツミルク缶の上の濃い部分を大さじ5ほどすくって加え、カレーペーストとなじませるようによく混ぜ、残りのココナッツミルクを加え、さらになめらかに混ぜる。
  4. 鶏もも肉、パームシュガー、ナンプラー、タマリンドペースト、分量の水、お茶パックに入れたバイマックルーを加え、煮立ってから弱火で10分ほど煮る。お茶パックはとり出す。
  5. 卵めんは袋の表示通りにゆで、しっかりと水気をきる。このうちの半量を4等分し、180℃の揚げ油にそれぞれほぐし入れ、泡立ちが落ち着いたらめんを寄せながら形を整えてカリッと揚げ、油をよくきる。
  6. 高菜漬けは水に10分ほどつけて塩出しし、もみ洗いして水気を絞り、1cm幅に切る。紫玉ねぎは5mm幅のくし形に切る。香菜はざく切りにし、ライムは4等分に切る。
  7. 器に高菜漬け、ゆでためん、(4)の順に分け入れ、揚げためんをのせ、紫玉ねぎ、香菜、ライムを添える。ライムを絞り、全体をよく混ぜて食べる。

高菜漬け :
イエローカレーペースト :



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