Khamti Khao Soi Style Rice Noodles
Thin rice noodles served in a fragrant herbed chicken broth, reflecting the Tai-Khamti community's noodle-soup traditions in Lohit district.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large pot
- •Sieve
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 7 g
- carbs
- 40 g
- fibre
- 2 g
- protein
- 20 g
- calories
- 310 kcal
Instructions
- 1
Put the chicken thighs, lemongrass, ginger and garlic into a pot with water.
- 2
Bring the water to a boil. Lower the heat and simmer for 25 minutes until the chicken is tender.
- 3
Take out the chicken and shred the meat. Strain the broth through a sieve to remove the aromatics.
- 4
Pour the strained broth back into the pot. Stir in the turmeric and salt.
- 5
Soak the rice noodles in warm water until soft and bendable, then drain them.
- 6
Heat the broth again until it simmers gently.
- 7
Divide the soaked noodles among your serving bowls.
- 8
Ladle the hot broth over the noodles. Top each bowl with the shredded chicken.
- 9
Scatter chopped spring onion and local herbs on top before serving.
Chef's tips
Strain the broth thoroughly to keep your soup base clear. Do not boil the soaked noodles in the hot broth, as the resting heat will soften them further.
Ingredient substitutions
- chicken thighs → duck meat for a richer broth
Storage
Store broth and noodles separately in the fridge for up to 2 days.
Reheating
Reheat broth to a simmer and pour fresh over noodles.
Common mistakes to avoid
- •Boiling the noodles directly in the broth, which makes the soup cloudy and starchy.
Serving suggestions
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