Khao Soi Soup recipe

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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
½ cup coarsely chopped fresh cilantro
1 lime, cut into wedges

Nutrition Info

726.3 calories
carbohydrate: 58.1 g
cholesterol: 35 mg
fat: 48.5 g
fiber: 4.5 g
protein: 20.5 g
saturatedFat: 35.8 g
servingSize: -
sodium: 1073.8 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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 to 4 minutes. Add red curry paste and curry powder, cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt, bring to a boil. Reduce heat to medium low and simmer soup.

  2. Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.

  3. Heat 1/2 cup oil in a skillet over medium-high heat, fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes, transfer to soup and reserve oil in skillet.

  4. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 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, 3 to 5 minutes.

  5. Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Recipe Yield

6 servings

Recipe Note

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.

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