Khao Soi Soup Recipes

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CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)



Chicken Khao Soi (Thai Coconut Curry Noodle Soup) image

Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!

Provided by Sarah

Categories     Noodles

Time 1h

Number Of Ingredients 24

2 Thai bird's eye chilies
2 medium shallots
6 cloves garlic
1-inch piece ginger ((peeled and sliced))
1/4 cup cilantro ((stems and leaves, rinsed))
zest of 1 lime
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
2 tablespoons shrimp paste
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs ((sliced))
2 tablespoons Thai red curry paste
4 cups low sodium chicken stock
2 teaspoons brown sugar
14 ounces unsweetened coconut milk
3 tablespoons fish sauce ((or to taste))
1 pound fresh Chinese egg noodles ((thick wonton noodles work well))
thinly sliced shallots
lime wedges
pickled mustard stems/greens
crispy noodles
chopped cilantro
Thai chili paste ((Nam Prik Pao))

Steps:

  • Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
  • Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
  • Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
  • Meanwhile, cook the noodles according to package instructions.
  • To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

Nutrition Facts : Calories 689 kcal, Carbohydrate 46 g, Protein 41 g, Fat 40 g, SaturatedFat 29 g, Cholesterol 226 mg, Sodium 1457 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

KHAO SOI ( THAI COCONUT NOODLE SOUP)



Khao Soi ( Thai Coconut Noodle Soup) image

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

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)
1 lime

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

KAO SOI



Kao Soi image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 30 servings

Number Of Ingredients 26

20 chicken thighs
Rice bran oil, for searing
2 teaspoons white peppercorns
4 sticks cinnamon
4 pieces star anise
1/2 cup palm sugar
1/4 cup black soy sauce
1/4 cup thin soy sauce
1 stalk celery
1 head garlic, cloves peeled
2 cups red curry paste
7 1/2 pounds red onion
1 1/4 pounds ginger
10 ounces cumin
5 ounces dried Thai chiles
2 teaspoons black cardamom
1 cup rice bran oil
1 1/2 gallons coconut milk
10 ounces granulated sugar
8 ounces palm sugar
12 ounces fish sauce
Salt
Boiled egg noodles
Fried egg noodles
Sliced green onions
Sliced red onions

Steps:

  • For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
  • Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
  • For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
  • Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
  • To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.

KHAO SOI SOUP



Khao Soi Soup image

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

2 tablespoons vegetable oil
3 shallots, chopped
3 cloves garlic, minced
¼ cup red curry paste
1 tablespoon curry powder
4 cups coconut milk
2 cups water
2 cups chopped cooked chicken, or more to taste
1 teaspoon sea salt
2 tablespoons fish sauce
2 tablespoons white sugar
1 tablespoon lime juice
½ cup vegetable oil
12 whole dried Thai chile peppers
6 small shallots, cut into quarters
½ head bok choy, chopped
1 (8 ounce) package rice noodles
1 cup pickled mustard cabbage, thinly sliced
½ cup coarsely chopped fresh cilantro
1 lime, cut into wedges

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 SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

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