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Khao Soi Soup

Khao Soi Soup

Khao Soi Soup

Soups

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.

Ingredients

  • 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 (Optional)

  • ½ cup coarsely chopped fresh cilantro

  • 1 lime, cut into wedges

Description

  1. 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.

  2. Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.

  3. 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.

  4. 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.

  5. Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

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