MEET THE CHEF

Chariya Khattiyot is a Thai-born chef who gained significant recognition as a contestant on MasterChef UK 2023. She is known for her innovative approach to cooking, blending traditional Thai flavors with modern techniques to create stunning and creative dishes. Chariya’s culinary journey on the show was marked by her precision, creativity, and ability to balance complex flavors, which consistently impressed the judges, John Torode and Gregg Wallace.

MEET THE CHEF

Chariya Khattiyot is a Thai-born chef who gained significant recognition as a contestant on MasterChef UK 2023. She is known for her innovative approach to cooking, blending traditional Thai flavors with modern techniques to create stunning and creative dishes. Chariya’s culinary journey on the show was marked by her precision, creativity, and ability to balance complex flavors, which consistently impressed the judges, John Torode and Gregg Wallace.

Today Chariya is bringing her resaturant's namesake, a childhood favourite of hers, the wonderful Khao Soi. Khao Soi is a flavourful, creamy Thai curry noodle soup, particularly popular in Northern Thailand, especially Chiang Mai. It’s typically made with egg noodles and a rich, coconut milk-based vibrant yellow curry broth. Traditionally, Khao Soi includes chicken or beef, although today's reimagining will use tofu for a crispy vegetarian twist. The soup is distinct for its mix of textures and flavors: the broth is mildly spicy with hints of turmeric, ginger, and garlic, and it's usually topped with crispy fried noodles, pickled mustard greens, red onions, lime wedges, and chili oil. This combination of creamy, tangy, and spicy flavors makes Khao Soi a favorite among lovers of Thai cuisine.

MAKE THE DISH

Today Chariya is bringing her resaturant's namesake, a childhood favourite of hers, the wonderful Khao Soi. Khao Soi is a flavourful, creamy Thai curry noodle soup, particularly popular in Northern Thailand, especially Chiang Mai. It’s typically made with egg noodles and a rich, coconut milk-based vibrant yellow curry broth. Traditionally, Khao Soi includes chicken or beef, although today's reimagining will use tofu for a crispy vegetarian twist. The soup is distinct for its mix of textures and flavors: the broth is mildly spicy with hints of turmeric, ginger, and garlic, and it's usually topped with crispy fried noodles, pickled mustard greens, red onions, lime wedges, and chili oil. This combination of creamy, tangy, and spicy flavors makes Khao Soi a favorite among lovers of Thai cuisine.

SERVINGS

4

PREP TIME

5

COOK TIME

20

EQUIPMENT

Wok, Knives, Immersion Blender, Chopping Board, Cooking Utensils

INGREDIENTS

For the Khao Soi Paste:

10 dried red chilies, soaked in hot water for 20 minutes and drained
1 small shallot, chopped
3 cloves garlic, chopped
1-inch piece of ginger, chopped
1 stalk lemongrass, tough outer layers removed and finely chopped
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp curry powder

For the Soup:

400g firm tofu, pressed and cut into triangles similar to how you'd prepare a sandwich
4 cups/1L vegetable broth
1 can (400ml) coconut milk
3 tbsp light soy sauce
1 tsp tamarind paste
3 tbsp palm sugar or an alternative sweetener like maple syrup
3 tbsp fresh lemon juice
salt to taste
200g thick rice noodles
lime wedges, for serving
sliced shallots, for garnish
fresh coriander, for garnish
chilli crisp oil, for garnish
mustard greens, if available

DIRECTIONS

Step 1

Using a stick blender, blitz the soaked red chilies, shallot, garlic, ginger, lemongrass, ground turmeric, ground coriander, and curry powder into a smooth paste, adding a little water if needed.

Step 2

Heat 1 tbsp of oil in a pan. Add the pressed, sliced tofu and fry until golden. Set aside.

Step 3


In the same pan, add another tablespoon of oil. Fry the Khao Soi paste for 2-3 minutes until fragrant. Add the vegetable broth, coconut milk, soy sauce, and palm sugar. Bring to a simmer. Add the rice noodles and cook for a few minutes until al dente. Return the tofu to the broth and season with salt. Let it simmer gently for about 5 minutes.

Step 5

First remove the cooked noodles with tongs and add to a bowl before ladelling over the khao soi soup and tofu. Garnish with lime wedges, shallots, pickled mustard greens, cilantro, and a drizzle of chili oil or a sprinkle of chili flakes.

KHAO SOI SOUP