Prep Time: 15 mins
Cook Time: 15 mins
Total Cook Time: 30 mins
Cuisine: Thai Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 3-4 serving(s)
4 ounces dry rice noodles
1 tablespoon coconut, peanut or olive oil
1 large shallot finely diced ( or sub half an onion)
2 tablespoons chopped lemongrass
2 garlic cloves, rough chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
1/2 teaspoon turmeric – optional
pinch cardamom– optional
14-ounce can coconut milk
1 cup chicken broth (or use water and one chicken bouillon cube)
4–6 kefir lime leaves (optional, but delicious!)
1 thinly sliced red bell pepper (optional- sub other veggies)
2 tablespoons fish sauce– or vegan fish sauce
2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
2 tablespoons brown sugar, palm sugar or an alternative substitute
1 tablespoon chili garlic sauce (Sambal Olek)
8–12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken)
Optional Garnishes: with fresh basil (Thai basil is best!), pickled mustard greens (traditional), cilantro, bean sprouts, lime wedge, crispy noodles, thinly sliced red onions or scallions.
HOW TO GARNISH KHAO SOI
pickled mustard greens or stems (traditional)
crispy ramen noodles (traditional)
cilantro or Thai basil
NOODLES IN THAI COCONUT CURRY SOUP
Chinese egg noodles
Crispy fried ramen noodles (for the garnish)
To cook the rice noodles, bring a pot of water to a boil. Follow the instructions on the package, as rice noodles can vary. To help prevent them from sticking together, drain them and rinse them with water. A little oil to cover, will help here, or on the other hand in the event that you time it right, you can add it straightforwardly to the soup.
Preparing the red bell pepper, shallot, garlic, lemongrass, and other ingredients while the water is boiling is the next step.
Heat oil in a medium pot over medium heat. Add lemongrass and shallot. Saute for three minutes, or until fragrant and golden. Sauté the garlic for 1-2 minutes. Include cardamom, turmeric, and red curry paste. Saute for one to two minutes.
Bring to a simmer while stirring in the kefir lime leaves, coconut milk, and chicken broth. Once tenderly stewing add the chime pepper, fish sauce, sugar, soy sauce and bean stew garlic glue.
Cook, stirring occasionally, the prawns, chicken, or crispy tofu until tender. Give the lime a good squeeze. Taste, adding more lime/salt/red curry glue if fundamental.
Rinse the noodles off. To serve all of the soup right away, toss the noodles directly into the pot. Alternately, noodles can be divided into bowls and the flavorful soup spread over them; this method is a little bit easier to handle.
Crispy noodles, bean sprouts, thinly sliced red onion, a lime wedge, or chopped scallions can all be used as garnishes.
VARIATIONS OF KHAO SOI
You can make this Thai Coconut Curry Noodle Soup vegetarian by utilizing firm tofu and vegetarian fish sauce, and trading out veggie stock for the chicken stock. You can add more veggies to the stock.
You can make this with chicken thighs or breasts, or you can use shrimp.
Fish can be included in its place of shrimp.
Crispy noodles and pickled mustard greens are common garnishes on traditional Khao Soi, which can be purchased at Asian Markets. Here, the mustard greens with pickled sauce are especially good.