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
Calories983 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
1 bunchcilantro stems
2shallots
rough chopped
0.25leek
white part, rough chopped
6 clovesgarlic
2 slicesginger
2 stalkslemongrass
white part only, roughly 4 inches
1birds eye chili
or more if you want spicier
1 tspcoriander seed
2 podsblack cardamom
2 Tbspshrimp paste
1 tspground turmeric
Soup
Instructions
Step 1
Heat a few inches of oil to 350 F and fry the noodles until crisp.
Flat egg noodles
canola oil
Step 2
Make curry paste in a food processor or mortar and pestle.
cilantro stems1 bunch
shallots2
leek0.25
garlic6 cloves
ginger2 slices
lemongrass2 stalks
birds eye chili1
coriander seed1 tsp
black cardamom2 pods
shrimp paste2 Tbsp
ground turmeric1 tsp
Step 3
Sear chicken in a wok until lightly browned and set aside.
chicken thighs4
Step 4
Sweat curry paste, add chicken stock, coconut milk, and palm sugar.
coconut milk900 mL
chicken stock300 mL
palm sugar2 Tbsp
Step 5
Add back chicken and simmer for 20 minutes.
Step 6
Season to taste with fish sauce.
fish sauce2 Tbsp
Step 7
Boil egg noodles and plate up. Garnish with cilantro, lime, mustard greens, chili crisp/oil, fresh shallots.
Notes
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