Khao Koor Recipes
KHAO SOI SOUP
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.
Provided by Chandrav
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- 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.
- Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
- 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.
- 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.
- Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
Nutrition Facts : Calories 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, Sodium 1073.8 mg, Sugar 7.6 g
KHAO KOOR
Who knew something so simple could be so good? Ground, toasted sticky rice is an ingredient used as a binder in some Thai dishes, but it's also sprinkled over sticky rice as a seasoning, contributing a toasty, smoky note. Unless you make Thai food with unusual frequency, I think it's best to make single-meal batches, though you could easily multiply this recipe. Use it in Laarb (page 199), or sprinkle over sticky rice any time you make it.
Yield makes 2 tablespoons
Number Of Ingredients 1
Steps:
- Toast the sticky rice in a small sauté pan over medium heat until deeply golden and fragrant, stirring almost constantly, about 5 minutes.
- Transfer to a spice grinder (or mortar) and grind to a powder. Use immediately or, if you're making a larger batch, store in an airtight container for a few weeks.
THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA
This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.
Provided by Jo in Singapore
Categories Chicken
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
- To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
- In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
- In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
- Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
- Transfer to a dish and top with a generous amount of whole fresh mint leaves.
- If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.
Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9
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