Name: Khao Soi Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Shallots, chopped - 3; Garlic, minced - 3 cloves; Red curry paste - ¼ cup; Curry powder - 1 tablespoon; Coconut milk - 4 cups; Water - 2 cups; Chopped cooked chicken, or more to taste - 2 cups; Sea salt - 1 teaspoon; Fish sauce - 2 tablespoons; White sugar - 2 tablespoons; Lime juice - 1 tablespoon; Vegetable oil - ½ cup; Whole dried Thai chile peppers - 12; Shallots, cut into quarters - 6 small; Bok choy, chopped - ½ head; Rice noodles - 1 (8 ounce) package; Pickled mustard cabbage, thinly sliced (Optional) - 1 cup; Coarsely chopped fresh cilantro - ½ cup; Lime, cut into wedges - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Khao Soi Soup

1. Vegetable oil - 2 tablespoons

2. Shallots, chopped - 3

3. Garlic, minced - 3 cloves

4. Red curry paste - ¼ cup

5. Curry powder - 1 tablespoon

6. Coconut milk - 4 cups

7. Water - 2 cups

8. Chopped cooked chicken, or more to taste - 2 cups

9. Sea salt - 1 teaspoon

10. Fish sauce - 2 tablespoons

11. White sugar - 2 tablespoons

12. Lime juice - 1 tablespoon

13. Vegetable oil - ½ cup

14. Whole dried Thai chile peppers - 12

15. Shallots, cut into quarters - 6 small

16. Bok choy, chopped - ½ head

17. Rice noodles - 1 (8 ounce) package

18. Pickled mustard cabbage, thinly sliced (Optional) - 1 cup

19. Coarsely chopped fresh cilantro - ½ cup

20. Lime, cut into wedges - 1

How to cook deliciously - Khao Soi Soup

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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