Nutellah_
Culinary Explorer
Hey everyone, I want to introduce you to this delicious Khao Soi recipe! It's a flavorful Thai coconut curry noodle soup that’s perfect for any occasion. Let’s get cooking!
Ingredients:
For the Soup:
Ingredients:
For the Soup:- 2 tablespoons vegetable oil
191×189
92.9 kB - 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 400 ml (1 can) coconut milk
- 2 cups chicken broth
- 500 grams chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Juice of 1 lime
- 400 grams egg noodles
- Fresh cilantro, chopped
- Lime wedges
- Crispy fried shallots or onions
- Pickled mustard greens
- Sliced red onions
- Chili oil or flakes
Instructions:
- Prepare the Soup Base:
- Heat vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
- Stir in the red curry paste and curry powder, cooking for another 2-3 minutes.
- Add Liquids and Chicken:
- Pour in the coconut milk and chicken broth, stirring well to combine.
- Add the chicken pieces to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
- Season the Soup:
- Stir in the fish sauce, soy sauce, sugar, and lime juice. Adjust seasoning to taste.
- Cook the Noodles:
- While the soup is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
- Serve:
- Divide the cooked noodles into serving bowls.
- Ladle the hot Khao Soi soup over the noodles.
- Garnish with fresh cilantro, lime wedges, crispy fried shallots or onions, pickled mustard greens, sliced red onions, and a drizzle of chili oil or flakes for extra heat.