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By Patrick Kong
Khao Soi (Thai Coconut Curry Noodle Soup)
7 steps
Prep:10minCook:20min
The signature dish of Northern Thailand. Simply a flavor bomb.
Updated at: Wed, 13 Dec 2023 12:53:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories982.8 kcal (49%)
Total Fat80.5 g (115%)
Carbs40.2 g (15%)
Sugars15.9 g (18%)
Protein33.3 g (67%)
Sodium1012.6 mg (51%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Curry Paste
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1 bunchcilantro stems
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2shallots
rough chopped
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0.25leek
white part, rough chopped
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6 clovesgarlic
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2 slicesginger
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2 stalkslemongrass
white part only, roughly 4 inches
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1birds eye chili
or more if you want spicier
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1 tspcoriander seed
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2 podsblack cardamom
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2 Tbspshrimp paste
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1 tspground turmeric
Soup
Instructions
Step 1
Heat a few inches of oil to 350 F and fry the noodles until crisp.
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Step 2
Make curry paste in a food processor or mortar and pestle.
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Step 3
Sear chicken in a wok until lightly browned and set aside.
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Step 4
Sweat curry paste, add chicken stock, coconut milk, and palm sugar.
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Step 5
Add back chicken and simmer for 20 minutes.
Step 6
Season to taste with fish sauce.
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Step 7
Boil egg noodles and plate up. Garnish with cilantro, lime, mustard greens, chili crisp/oil, fresh shallots.
Notes
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