Easy Khao Soi Thai Coconut Curry Soup With Egg Noodles Recipes

EASY KHAO SOI - THAI COCONUT CURRY SOUP WITH EGG NOODLES

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.

KHAO SOI ( THAI COCONUT NOODLE SOUP)

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.