Khao Soi Soup

Khao soi soup, a noodle soup originating in Thailand, is loaded chicken, shallots, and garlic in a coconut milk-based broth creating a warm meal.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 726 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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