Khao Soi Soup

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Description

From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.

Ingredients

  • 2 tablespoons vegetable oil
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • ¼ cup red curry paste
  • 1 tablespoon curry powder
  • 4 cups coconut milk
  • 2 cups water
  • 2 cups chopped cooked chicken, or more to taste
  • 1 teaspoon sea salt
  • 2 tablespoons fish sauce
  • 2 tablespoons white sugar
  • 1 tablespoon lime juice
  • ½ cup vegetable oil
  • 12 whole dried Thai chile peppers
  • 6 small shallots, cut into quarters
  • ½ head bok choy, chopped
  • 1 (8 ounce) package rice noodles
  • 1 cup pickled mustard cabbage, thinly sliced (Optional)
  • ½ cup coarsely chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden
  2. 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant
  3. 1 to 2 minutes. Add coconut milk
  4. water
  5. chicken
  6. and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
  7. Mix fish sauce
  8. sugar
  9. and lime juice into soup and simmer until heated through
  10. about 10 minutes more.
  11. Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned
  12. 2 to 4 minutes. Transfer chile peppers to soup
  13. reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned
  14. 2 to 4 minutes; transfer to soup and reserve oil in skillet.
  15. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened
  16. about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp
  17. 3 to 5 minutes.
  18. Divide soup among 6 bowls and top with fried noodles
  19. pickled cabbage
  20. cilantro
  21. and lime wedges.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 6

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