Ingredients

1. Chicken stock cube (Knorr brand) – 1
2. Garlic and chilli oil – 3 tbsp
3. Gram flour (besan) – 2 tsp
4. Boiled chicken – 100 gms
5. Stock - 1/2 cup
6. Coconut milk – 1 tin (400 ml)
7. Mushrooms – 6 to 7
8. Kaffir lime leaves – 3 to 4
9. Lemon grass (chopped, optional)– 1
10. Red chilli powder – 1/2 tsp
11. Fish sauce – 2 to 2 1/2 tbsp
12. Water – 2 cups
13. Bean sprouts (sliced) – handful
14. Carrot (small, sliced) – 1
15. Thai flat noodles – 50 gms
16. Red capsicum – 1/4
17. Onion (sliced) – 1/4
18. Green chillies (sliced) – 1
19. Spring onion (sliced) – 1
20. Lemon or lime juice – 2 tbsp

Paste

21. Onion (medium) – 1
22. Onion – 1(medium, fried)
23. Dry red chilli – 2 to 3
24. Ginger – 11/2tsp
25. Garlic cloves – 5

Condiments

26. Garlic – 6(chopped, fried)
27. Onion – 2(fried, crispy)
28. Dry chilli – 3(sliced, fried)
29. Dry shrimps – 1tbsp (roasted)
30. Spring onion – 1(chopped, fried)
31. Boiled egg – 4(quartered)
32. Coriander leaves – few (chopped)
33. Lime wedges – as required

Method

1. Take sufficient oil, heat in a pan or kadai, fry onion, dry chilli, garlic, spring onion, till golden brown and crispy.
2. Keep the remaining oil, as it is flavoured with garlic and dry chillies, as I have used this oil for cooking.
3. Boil the chicken (sliced or cut) with enough water, cook till it is cooked on medium flame or lower flame or you can use raw chicken also.
4. Wash the dry shrimps in water and place it on kitchen towel or kitchen paper and keep it aside for drying again or warm up on a plain pan dry or tava.
5. Boil the noodles and keep it aside.

Paste

6. Add fried onion, raw onion, dry chilli, garlic, ginger, grind to a fine paste, you can add little water.
7. Slice all the vegetables in one shape as you like.
8. Take a vessel, add garlic and chilli fried oil, when hot add the onion paste and cook till it starts leaving oil on the corner side.
9. Add gram flour and roast with the paste for 1min, it will become like a lump, add chicken stock cube, and mix well.
10. Add the stock obtained from boiling the chicken, water, mushroom, lemon grass, kaffir lime leaves, onion, and chilli powder (optional) boil for 8 to 10min on medium flame.
11. Add coconut milk, boiled chicken, fish sauce, capsicum, bean sprout, green chilli, carrot, spring onion; boil for 5min on medium flame.
12. Add boiled noodles, coriander leaves, lemon juice, simmer for 15min by closing the lid.
13. Take a bowl, add noodles, few chicken pieces and the vegetables and pour coconut milk broth on it.
14. Now sprinkle few condiments like fried onion, garlic, dry chilli, dry shrimps, some raw onion (sliced), boiled egg slices and a lime wedge.

Notes

1. Add water as per the requirement as I have added remaining chicken boiled water and coconut milk.
2. Add water to cook the vegetables and spices and coconut milk is needed for the broth.
3. Add dry chilli for the paste and chilli powder as per taste, you can add a pinch of pepper also.
4. You can make khao soi as per your taste like you can add soya sauce, red Thai curry paste, coriander powder, garam masala and other ingredients.
5. Add vegetables as per your taste and the quantity.
6. You can add raw chicken and noodles and cook in the coconut milk broth itself.
7. Instead of chicken stock cube, you can add homemade chicken stock or vegetable stock.
8. The condiments I have used for pad thai noodles recipe also but it is optional.