Joanne King-Wright
@joagourmetkin
Khao Soi Noodle Soup
A rich and creamy Thai coconut curry soup with tender chicken, rice noodles, and a medley of fresh toppings. This comforting dish is perfect for any occasion and is sure to delight your taste buds with its vibrant flavors.
Details
- Cuisine:thai
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:20
- Views:5
Recipe Information
- Prep time35 min.
- Cook time30 min.
- Total time65 min.
- Servings6
Ingredients
- 2 tablespoons
- 3
- 3 cloves
- 1/4 cup
- 1 tablespoon
- 4 cups
- 2 cups
- 2 cups
- 1 teaspoon
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1/2 cup
- 12
- 6 small
- 1/2 head
- 1 (8 ounce) package
- 1 cup
- 1/2 cup
- 1
Cooking Instructions
Follow our step-by-step guide on how to make Khao Soi Noodle Soup.
Step 1
Begin by heating 2 tablespoons of vegetable oil in a wok or large skillet over medium heat.
Step 2
Once the oil shimmers, toss in the chopped shallots and minced garlic, sautéing until the garlic turns a lovely golden hue, which should take about 2 to 4 minutes.
Step 3
Next, stir in the red curry paste and curry powder, allowing them to cook for an additional 1 to 2 minutes until their fragrant aroma fills the air.
Step 4
Pour in the creamy coconut milk, water, chopped chicken, and a pinch of sea salt.
Step 5
Bring this delightful mixture to a boil, then lower the heat to medium-low and let it simmer gently.
Step 6
After a while, add the fish sauce, sugar, and a splash of lime juice, continuing to simmer for about 10 more minutes until everything is heated through and flavors meld beautifully.
Step 7
In a separate skillet, heat 1/2 cup of vegetable oil over medium-high heat.
Step 8
Fry the dried Thai chile peppers until they turn a rich brown, which should take around 2 to 4 minutes.
Step 9
Carefully transfer the peppers to the simmering soup, keeping the oil in the skillet.
Step 10
In that same hot oil, fry the quartered shallots and chopped bok choy until they achieve a golden brown color, about 2 to 4 minutes, then add them to the soup as well.
Step 11
For the rice noodles, soak them in a large bowl of hot water for about 15 minutes until they soften.
Step 12
Drain and rinse them thoroughly, then add three-quarters of the noodles to the soup.
Step 13
With the remaining noodles, fry them in the hot oil until they become crispy, which should take about 3 to 5 minutes.
Step 14
To serve, ladle the soup into bowls, topping each with the crispy fried noodles, pickled mustard cabbage if you have it, fresh cilantro, and lime wedges for a burst of brightness.
Step 15
Enjoy this vibrant dish that brings the essence of Thai cuisine right to your table!.