asia

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken) Recipe

whole dried Thai bird chili

shallots,

garlic

lemongrass, bottom 4 inches only, roughly chopped

makrut lime zest,

(1-inch) knob fresh turmeric, roughly chopped

ginger

small bunch cilantro stalks,

coriander seed

Thai black cardamom

Kosher salt

Thai shrimp paste

vegetable or canola oil

(15-ounce) cans coconut milk,

chicken stock

palm sugar (see note)

chicken

Fish sauce

lime

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Saag aloo

sunflower oil

onion,finely chopped

garlic cloves,sliced

tbsp chopped ginger

potato,cut into 2cm (¾in) chunks

red chilli,halved, deseeded and finely sliced

mustard

spinach leaves

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

A family favourite hailing from northern India, this mild paste stars tomato, fresh coriander and dried spices.

Korma curry paste

cumin seeds

(1/3 cup) raw cashews

tomato puree

coriander

garlic cloves, crushed

tbsp desiccated coconut

tbsp garam masala

tsp finely grated fresh ginger

tsp coriander

tsp sweet paprika

tsp turmeric

vegetable oil

You’ll find many variations of this stuffed pancake dish throughout central and Southeast Asia. This Indian-inspired version is filled with spiced mince lamb. Begin this recipe 1 day ahead.

Jamie Oliver's easy Southeast Asian murtabak

quantity roti canai (recipe also online)

(80 milliliters) coconut oil

white onions, finely chopped

garlic cloves, finely chopped

ginger, peeled, finely chopped

curry powder

lamb mince

tsp caster sugar

curry leaves

egg,

tbs ghee, melted, plus extra to brush

mint

Mixed pickled chillies (optional), to serve

red onion, thinly sliced

tbs sea salt

tbs caster sugar

tbs white wine vinegar

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Peter Kuruvita shares his take on the Sri Lankan street food staple kottu roti.

Peter Kuruvita's Sri Lankan prawn curry

tbs coconut oil

white onion, finely chopped

ginger,

prawns,

cardamom pods

tsp fenugreek seeds

tbs each ground turmeric and cumin

tbs sweet smoked paprika (pimenton)

tbs coriander

Thai green chillies, chopped

fish stock

coconut milk powder

limes

spinach

coconut oil

paratha flatbreads (from Indian grocers)

red onion, sliced

(50 grams) finely shredded cabbage

carrot,

baby bok choy, blanched, refreshed, roughly chopped

red chillies, thinly sliced

peanuts

tsp dried chilli flakes

tsp grated ginger

tbs chilli oil

(60 milliliters) lime juice

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James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Hot & sour fish soup

coriander seeds

rice noodles

tbsp fish sauce

red chillies

raw, tail-on tiger prawns

200 grams/7 ounces skinless salmon fillet

spring onions

coriander leaves

mint leaves

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.

Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.

Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

garlic clove, crushed

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A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze

Pork & chickpea curry

½ tsp black peppercorn

fennel seed

tsp cumin seed

tsp chilli powder

turmeric

garlic bulbs, peeled,

milliliters red wine vinegar

pork shoulder

onions

red peppers

can chopped tomato

tsp dark muscovado sugar

chickpeas

rice

Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.

Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

Niku Udon (肉うどん) recipe: a Japanese noodle soup with a seasoned dashi base, thick udon noodles, thinly sliced and marinated beef, negi/scallions, and a sprinkling of Shichimi Togarashi.

Niku Udon (Japanese Meat Udon)

water (divided)

(6 inches each) pieces kombu

bonito

sake

sugar

soy sauce

beef (shaved (sliced

mirin

usukuchi soy sauce

salt

bricks (8.8 ounces each) frozen udon

scallion

Shichimi togarashi

In a large pot, combine 8 cups water and kombu. Allow to sit for 30 minutes. After 30 minutes, bring to a boil over medium heat. Remove the kombu pieces and add remaining 2 tablespoons cold water. Stir in the bonito flakes until just combined. Once boiling, reduce to low heat and simmer for 5 minutes. Skim off any foam that develops on the surface. Remove from heat and allow to sit for 15 minutes. Pour through a fine mesh strainer or cheesecloth into a large bowl. Don't squeeze excess liquid from bonito and discard.

In a medium bowl, whisk together sake, sugar, 1/4 cup soy sauce, and grated ginger. Add the shaved beef pieces, tossing to coat well. Allow to marinade for 10 minutes.

Place a large skillet over medium high heat. Do not add oil. Once heated, add the beef with marinate, spreading out to cover the entire base of pan. Cook, stirring often, until most of marinade has evaporated and meat is browned, about 5 minutes.

Return strained dashi (water cooked with kombu and bonito) to cleaned large pot over high heat. Stir in the mirin, 1/2 cup usukuchi soy sauce, and salt. Once boiling, reduce heat to low until ready to serve.

In another large pot, bring water to a boil over high heat. Add frozen udon and cook until just tender. Drain and divide the udon among 4 large soup bowls. Pour the hot broth over the noodles and top each bowl with cooked meat. Top with sliced scallion and shichimi togarashi.

Serve immediately.

You don’t need specialty equipment to make this street-food classic. Just a low fire, a bold marinade, and Cornish hens. For our take on Thai grilled chicken, we started with Cornish hens, which are similar in size to the hens traditionally used by chicken vendors in Thailand. Butterflying and flattening the hens helped them cook more quickly and evenly on the grill. We created a marinade consisting of cilantro leaves and stems (a substitute for the traditional cilantro root), lots of garlic, white pepper, ground coriander, brown sugar, and fish sauce; thanks to its pesto-like consistency, it clung to the hens instead of sliding off. We set up a half-grill fire and started cooking the hens skin side up over the cooler side of the grill so the fatty skin had time to slowly render while the meat cooked; then we finished them over the hotter side to crisp the skin. We whipped up a version of the traditional sweet-tangy-spicy dipping sauce by combining equal parts white vinegar and sugar and simmering the mixture until it was slightly thickened and would cling nicely to the chicken. Plenty of minced garlic and Thai chiles balanced the sauce with savory, fruity heat.

Thai Grilled Cornish Hens with Chili Dipping Sauce (Gai Yang)

cilantro

garlic cloves, peeled

cup, packed light brown sugar

teaspoons, white pepper

teaspoons, coriander

teaspoons, salt

cup, fish sauce

cup, white vinegar

cup, sugar

minced, Thai chiles

garlic cloves, minced

teaspoon, salt

The hens need to marinate for at least 6 hours before cooking (a longer marinating time is preferable). If your hens weigh 1 1/2 to 2 pounds, grill three hens instead of four and extend the initial cooking time in step 6 by 5 minutes. If you can’t find Thai chiles, substitute Fresno or red jalapeño chiles. Serve with Thai-Style Sticky Rice or steamed white rice.

FOR THE HENS: Working with 1 hen at a time, place hens breast side down on cutting board and use kitchen shears to cut through bones on either side of backbones; discard backbones. Flip hens and press on breastbones to flatten. Trim any excess fat and skin.

Pulse cilantro leaves and stems, garlic, sugar, pepper, coriander, and salt in food processor until finely chopped, 10 to 15 pulses; transfer to small bowl. Add fish sauce and stir until marinade has consistency of loose paste.

Rub hens all over with marinade. Transfer hens and any excess marinade to 1-gallon zipper-lock bag and refrigerate for at least 6 hours or up to 24 hours, flipping bag halfway through marinating.

FOR THE DIPPING SAUCE: Bring vinegar to boil in small saucepan. Add sugar and stir to dissolve. Reduce heat to medium-low and simmer until vinegar mixture is slightly thickened, 5 minutes. Remove from heat and let vinegar mixture cool completely. Add chiles, garlic, and salt and stir until combined. Transfer sauce to airtight container and refrigerate until ready to use. (Sauce can be refrigerated for up to 2 weeks. Bring to room temperature before serving.)

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Adjust primary burner (or, if using three-burner grill, primary burner and second burner) as needed to maintain grill temperature between 400 and 450 degrees.

Clean and oil cooking grate. Remove hens from bag, leaving any marinade that sticks to hens in place. Tuck wingtips behind backs and turn legs so drumsticks face inward toward breasts. Place hens, skin side up, on cooler side of grill (if using charcoal, arrange hens so that legs and thighs are facing coals). Cover and cook until skin is browned and breasts register 145 to 150 degrees, 30 to 35 minutes, rotating hens halfway through cooking.

Using tongs, carefully flip hens skin side down and move to hotter side of grill. Cover and cook until skin is crisp, deeply browned, and charred in spots and breasts register 160 degrees, 3 to 5 minutes, being careful to avoid burning.

Transfer hens, skin side up, to cutting board; tent with aluminum foil and let rest for 10 minutes. Slice each hen in half or into 4 pieces and serve, passing dipping sauce separately.

Recipe Instructions

Top 10 asia recipes from across the web

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Top 10 asia recipes from across the web

The most viewed asia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Real-Deal Khao Soi Gai (Northern Th...

Saag aloo

Korma curry paste

Jamie Oliver's easy Southeast Asian...

Peter Kuruvita's Sri Lankan prawn c...

Hot & sour fish soup

Valli Little's rolled rice noodles ...

Pork & chickpea curry

Niku Udon (Japanese Meat Udon)

Thai Grilled Cornish Hens with Chil...

The most viewed asia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine