We Recreated Mark & Tan's Khao Soi from My Kitchen Rules 2025 Episode 9

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork is often less expensive.

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: store-bought curry powder

Homemade blends can be healthier and tailored to taste.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often more affordable.

Start by making the curry paste using toasted coriander seeds, coriander roots and stem, galangal, garlic, shallot, Thai red chilies, lemongrass, and shrimp paste.

Add peanut oil and blend the mixture into a smooth paste, scraping down the sides halfway through.

Heat a pan over medium-low heat and cook the curry paste for about 5 minutes until caramelized.

Add chicken stock and coconut milk to the pan, stirring to combine and scraping up any fond from the bottom.

Bruise lime leaves and add them to the mixture.

Stir in brown sugar, fish sauce, soy sauce, ground cardamom, ground turmeric, and yellow curry powder, mixing well.

Bring the sauce to a simmer and add 8 chicken legs, partially covering the pot.

Cook the chicken legs for about 45 minutes.

While the chicken cooks, prepare the noodles using a stand mixer. Start by mixing 3 eggs and 1/4 teaspoon salt in the mixer bowl.

Add 450 g of high protein flour and mix until combined, adding water if necessary to bring the dough together.

Remove the dough from the bowl and shape it into a smooth ball, then wrap it in plastic wrap and let it rest for 20 minutes.

After resting, cut the dough into quarters and keep unused portions covered.

Roll out the dough using the stand mixer, feeding it through on the largest setting twice before reducing the thickness to about 2 mm.

Cut the rolled dough into lengths and dust with flour.

Use a fettuccine cutter attachment to cut the pasta into noodles.

After 50 minutes, remove the chicken legs from the pot and let the sauce reduce for another 5 minutes on medium-low heat.

Heat oil to 160-170°C for frying the noodles until crispy, then remove them to a paper towel-lined plate and sprinkle with salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens