Khao Soi Soup
Description
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.
Ingredients
•
2 tablespoons vegetable oil
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3 shallots, chopped
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3 cloves garlic, minced
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1/4 cup red curry paste
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1 tablespoon curry powder
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4 cups coconut milk
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2 cups water
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2 cups chopped cooked chicken, or more to taste
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1 teaspoon sea salt
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2 tablespoons fish sauce
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2 tablespoons white sugar
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1 tablespoon lime juice
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1/2 cup vegetable oil
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12 whole dried Thai chile peppers
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6 small shallots, cut into quarters
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1/2 head bok choy, chopped
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1 (8 ounce) package rice noodles
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1 cup pickled mustard cabbage, thinly sliced
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1/2 cup coarsely chopped fresh cilantro
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1 lime, cut into wedges
Directions
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.
2
Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
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.
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.
5
Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.