Khao Soi Soup Recipe

Ingredients

• 2 tablespoons vegetable oil
• 3 shallots, chopped
• 3 cloves garlic, minced
• cup red curry paste
• 1 tablespoon curry powder
• 4 cups coconut milk
• 2 cups water
• 2 cups chopped cooked chicken, or more to taste
• 1 teaspoon sea salt
• 2 tablespoons fish sauce
• 2 tablespoons white sugar
• 1 tablespoon lime juice
• cup vegetable oil
• 12 whole dried Thai chile peppers
• 6 small shallots, cut into quarters
• head bok choy, chopped
• 1 (8 ounce) package rice noodles
• 1 cup pickled mustard cabbage, thinly sliced (Optional)
• cup coarsely chopped fresh cilantro
• 1 lime, cut into wedges

Directions

Step 1: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add chopped shallots and garlic, and cook, stirring frequently, until the garlic begins to turn golden, about 2 to 4 minutes.

Step 2: Stir in the red curry paste and curry powder. Continue cooking and stirring until fragrant, approximately 1 to 2 minutes.

Step 3: Add coconut milk, water, chopped cooked chicken, and sea salt to the pan. Bring to a boil, then reduce the heat to medium-low and let the soup simmer.

Step 4: Stir in the fish sauce, sugar, and lime juice. Allow the soup to simmer until everything is heated through, about 10 more minutes.

Step 5: In a separate skillet, heat cup of vegetable oil over medium-high heat. Fry the dried Thai chile peppers until they are browned, about 2 to 4 minutes. Transfer the peppers to the soup and set the oil aside in the skillet.

Step 6: Using the reserved oil, fry the quartered shallots and chopped bok choy until browned, about 2 to 4 minutes. Add them to the soup and set aside the remaining oil.

Step 7: In a large bowl, place the rice noodles and cover them with hot water. Let them sit for about 15 minutes, or until softened. Drain the noodles and rinse them thoroughly. Add of the noodles to the soup and stir to combine.

Step 8: In the same skillet, fry the remaining rice noodles until they become crisp, about 3 to 5 minutes.

Step 9: Divide the soup among 6 bowls, topping each with a portion of the crispy noodles, pickled mustard cabbage (if desired), cilantro, and lime wedges.

Cooks Note

This recipe is very versatile. Feel free to adjust the spices and chiles to your liking, and add more vegetables if you wish. For a vegetarian version, simply substitute the chicken with tofu or extra vegetables. If you're using raw chicken legs, cook them for about 45 minutes in Step 1 until tender.

Nutrition Facts (per serving)

• Calories: 726
• Fat: 49g
• Carbs: 58g
• Protein: 21g

Nutrition Breakdown

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.