KHAO SOI
A rich and comforting Northern Thailand coconut curry noodle soup that's done in 15 minutes!
Provided by Stephanie
Categories main
Time 15m
Number Of Ingredients 14
Steps:
- In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
- While the Instant Pot is doing it's thing, slice the shallots, cut the lime, and wash the cilantro. If you're using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.
- When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
- Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!
Nutrition Facts : Calories 868 kcal, Carbohydrate 63.7 g, Protein 36.6 g, Fat 53.5 g, SaturatedFat 43 g, Cholesterol 64 mg, Sodium 1239 mg, Fiber 7.1 g, Sugar 12.3 g, ServingSize 1 serving
KHAO SOI ( THAI COCONUT NOODLE SOUP)
A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Number Of Ingredients 18
Steps:
- Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
- While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
- In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste, turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
- Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
- Add the prawns (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
- Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
- Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.
Nutrition Facts : ServingSize 4 bowls, Calories 348 calories, Sugar 10.3 g, Sodium 1345 mg, Fat 16.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 1.9 g, Protein 12.5 g, Cholesterol 71.4 mg
EASY KHAO SOI - THAI COCONUT CURRY SOUP WITH EGG NOODLES
This is an easy recipe for Khao Soi - a Northern Thai Coconut Curry Soup with Egg Noodles and Chicken. It is an amazingly balanced dish with spicy, sweet, creamy, and crispy elements.
Provided by LeelaLicious
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- If using dried noodles: soak 1/4 of the noodles in hot water until they just begin to soften. Then drain.
- Heat the oil in a wok or frying pan and cook the softened noodles (or 1/4 of the fresh Wonton noodles) until crispy. Remove and set on paper towel to absorb excess oil.
- Keep 1 tablespoon of the oil in the wok/pan. Add the curry paste and 2 tablespoons of coconut cream from the top of the coconut milk. Stir fry until fragrant. (If you want to continue cooking in a soup pot, you can deglaze the wok/pan with some broth, transfer to a pot and continue with step 4.)
- Add the remaining coconut milk, broth and palm sugar. Stir to combine and add the chicken pieces. Bring the curry soup to a boil, then turn heat to low and simmer until the meat is soft and tender (30-45 minutes).
- In the meantime, cook the remaining noodles in boiling water (4-5 minutes for dried/1 minutes for fresh noodles). They should still have some 'bite'. Then divide the noodles into serving bowls.
- Once the chicken is tender, stir the fish sauce into the soup. Taste and adjust flavor with palm sugar for sweetness or more fish sauce for saltiness.
- Place the chicken with the cooked egg noodles and pour over the coconut curry soup broth.
- Top each bowl with some crispy noodles. Serve with sliced shallots, lime wedges, chili oil for more heat, pickled mustard greens, cilantro and sliced green onion.
EASY KHAO SOI RECIPE (THAI COCONUT CURRY)
One of the best Thai food dishes that exists! A coconut milk curry soup.
Provided by John
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- At least 40 minutes before serving:Chop the pork then the coriander. Next, in a saucepan or wok, heat coconut oil over medium heat. Once the oil starts to heat up, put the red Thai chili paste in. Mix these together in the saute pan then add your meat of choice.
- Sprinkle in the curry powder in, cook for a couple minutes, then add the fish sauce immediately followed by all the coconut milk. Bring to a simmer and stir occasionally over medium heat for the next 20 minutes until finished
- Over medium heat, place coconut oil in a pan and heat your noodles until crispy. Discard of the oil and sprinkle crispy yellow noodles on top of the Khao Soi.
- Khao Soi is always served with a side plate consisting of a little mound of fermented vegetables or sour pickled salad, chopped shallots and a couple lime wedges. Sometimes it is served with roasted red chilis
- Sprinkle the deep fried yellow flat wheat egg noodles on top and serve with its side plate.
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