SOHO Pool Club

Khao Soi

To serve: pickled mustard greens/stems, nam prik pao and fresh lime.

Ingredients

• 2 tbsp curry paste (homemade)
• 120 mls coconut milk
• 80 ml cooking cream
• 1 tbsp sugar
• 1/2 tsp vegetable stock powder
• 1 tsp shallots
• 1 tsp coriander, chopped
• 60 ml water
• 1 tsp oil
• 200g chicken
• 100g fresh egg noodles

Method

1. In a pot, add a drop of vegetable oil, the shallots and coriander and sauté the curry paste over medium high heat for about 30 seconds.
2. Add 100ml of the coconut milk and cook, stirring constantly, until the coconut milk dries up and the paste becomes thick. For certain types of coconut milk, the coconut oil should also start to separate from the paste at this point. Add vegetable stock powder and sugar.
3. Add the chicken and toss to coat in the curry paste. Add the remaining coconut milk, water, and most of the seasonings. Bring to a boil and then turn down to a simmer and let the chicken braise until the chicken is fork tender.
4. Once the chicken is done, taste and adjust seasoning, adding more water or coconut milk if necessary (you can choose to add more coconut milk if you prefer a richer broth).
5. Boil half of the noodles until cooked. Place in a bowl and serve the curry over the top. The other half of the noodles are fried and served on top. Garnish with pickled mustard greens/stems, nam prik pao (a Thai sweet/spicy chili sauce), and fresh lime.

ABOUT THE CHEF

Chef Ai is a culinary artist whose passion for food decoration and creative cuisine has shaped her impressive career. Beginning in 2013, Ai embarked on her culinary journey, focusing on food decoration in her studies of culinary arts. Her career took flight with Thai Airways, where she served as a chef in the in-flight catering department. Here, she honed her skills in quality control, scheduling, and supervising kitchen operations, while also managing production costs.

In 2016, Chef Ai excelled in her career as she assumed the role of assistant chef at Shaka Grill and Bar in Bangkok. It was here that she mastered the art of crafting the perfect steak, overseeing preparation, cooking, kitchen cleanliness and purchasing.

Chef Ai's culinary prowess continued to evolve, leading her to her most creative role yet as head chef for Karma Group in 2017. Here, she unleashed her creativity, designing menus and showcasing her innovative approach to recipe decoration and presentation.

With Karma Group's transition to Coco Club in 2020, Ai remained at the helm as head chef, now known as SOHO Pool Club. Here, she continues to delight diners with her imaginative dishes, blending Thai and international flavours to create new and exciting recipes.

Chef Ai's love for cleanliness, problem-solving, and creativity shines through in her culinary creations. When she's not in the kitchen, Chef Ai enjoys spending time with friends and indulging in her passion for designing and decorating dishes. Her favourite dish to cook is Khao Soi, a testament to her love for culinary arts and her dedication to creating unforgettable dining experiences.