1. Recipes

How to Make Khao Soi Soup - A Step-by-Step Guide

Khao Soi soup is a beloved dish hailing from Northern Thailand. This fragrant and creamy coconut curry soup is packed with flavor and is an absolute staple in Thai cuisine. The name "Khao Soi" actually means "cut rice" in Thai, and refers to the traditional method of serving the dish with a mound of soft, freshly cooked egg noodles on the side.

One of the defining characteristics of Khao Soi soup is its complexity of flavors. It's rich and creamy, with just the right balance of sweetn...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    726 cal.

    • Total Fat: 49g
    • Saturated Fat: 36g
    • Cholesterol: 35mg
    • Sodium: 1074mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 21g
    • Vitamin C: 31mg
    • Calcium: 126mg
    • Iron: 8mg
    • Potassium: 1047mg

    Categories

    Egg noodle recipes
    Shallots recipes