khao soi recipe ingredients
Khao soi is a northern Thai noodle soup that uses wheat-based egg noodles and is served in a coconut milk curry broth.
It’s known for its rich and creamy broth, combined with a perfect balance of sweet, sour, salty and spicy flavors. Served over egg noodles and adorned with crispy fried noodles, fresh herbs and splash of lime.
A bowl of khao soi will not be complete without its condiments: raw shallots, pickled cabbage and a slice of lime.
This classic Northern Thai soup will satisfy your craving for a Thai curry dish combined with tender braised meat (chicken, beef are favorites) in a coconut curry broth with boiled and fried noodles.
Try the recipe to make yourself a fresh homemade Khao Soi.
INGREDIENTS
For the KHAO SOI paste
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 (Any asian)
For the SOUP
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 (1 1/3 cups) unsweetened coconut milk
3 tablespoons fish sauce (or to taste)
1 pound fresh Chinese egg noodles
For Garnish
thinly sliced shallots
lime wedges
pickled mustard stems/greens
crispy noodles
chopped cilantro
INSTRUCTIONS
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 Thai red curry paste, chicken stock 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 to the broth and simmer in low heat until chicken is tender (about 20-25 minutes).
Meanwhile, cook the noodles according to package instructions.
Once noodles is cooked, divide the cooked noodles among 4 bowls.
Pour the chicken and broth over the noodles, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.
TIP: Make sure your oil heated to at least 325° so your noodles will puff up when frying. You can store remaining khao soi paste in the refrigerator for up to a month. It will last up to a month in the fridge.
If you have tried and tasted the recipe. Let us know how it went in the comment section below!
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