Khao-Soi Soup

By NickiR

Khao Soi is a dish widely served in Thailand. Basically it’s a chicken curry soup. The fun is in the garnishes, which can range from deep-fried noodles to pickled cabbage, fried onion, hot peppers, fresh herbs, chopped veggies and more.

Untried

Ingredients

• 1 Tbsp. canola oil, plus more for frying noodles
• 2 BS chicken breasts, sliced on the diagonal into 1/4″ pieces
• 2 Tbsp. yellow curry paste
• 3 cups chicken broth
• 1 can coconut milk
• 1 1/2 tsp. sugar
• 1/4 cup fish sauce
• 12 ounces fresh egg noodles, divided
• hot & sweet pickled peppers
• 1 lime, quartered
• 4 Tbsp. fried onions
• 1 jalapeno pepper, seeds removed, minced
• 4 sprigs fresh basil, thinly sliced
• 1/2 cup slivered red onion

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from wineskinny.com

Preparation

Step 1

Heat canola oil in a heavy pot to 350F. Fry half of noodles until puffed and crispy, about 20 seconds — working in batches if necessary. Drain on paper towels.

In a separate pot, bring water to a boil — enough to cover the other half of the noodles. Cook for about 4 minutes, or according to package directions. Drain and divide between 4 soup bowls.

Heat wok until very hot, add 1 Tablespoon canola oil and heat until just smoking. Add chicken and curry paste, and quickly stir fry for one minute. Add chicken stock and coconut milk and bring to a boil. Add sugar and fish sauce, stirring to dissolve sugar. Continue to cook until chicken is just cooked, about 2-3 minutes. Ladle soup over noodles.

Garnish with pickled peppers, fried onion, jalapeno, basil and red onion, then top with a squeeze of lime. Finally, garnish with fried noodles. Serve immediately.