Saucepan@saucepan · Shared this recipeFollownorthern Thai · sauceEasy Khao Soi RecipeA rich and fragrant Northern Thai coconut curry noodle soup with chicken or prawns, easily made with store-bought red curry paste.total35 minprep15 mincook20 minservings3Original recipe on feastingathome.comKeep this recipeAdd a copy of Easy Khao Soi Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings6 oz dry rice noodles or egg noodles . This dish is typically made with Chinese egg noodles., or sub ramen noodles, or linguini1 tbsp coconut oil, or peanut oil or olive oil1 large shallot, or sub half an onion, finely diced2 tbsp chopped lemongrass4 garlic cloves, roughly chopped2 tbsp Thai Red Curry Paste, store-bought, I like Maseri brand, add more for spicier0.5 tsp ground turmeric, or use grated turmeric0.5 tsp yellow curry powder0.5 tsp ground cardamom powder14 -ounce can of coconut milk, full-fat1 cup chicken broth, or veggie broth, or use water and one chicken bouillon cube6 fresh kaffir lime leaves, optional, but delicious!1 thinly sliced red bell pepper, optional- sub other veggies2 tbsp fish sauce- or vegan fish sauce2 tbsp soy sauce, perhaps reduce if using vegan fish sauce, or use to taste2 tbsp brown sugar, palm sugar or an alternative substitute1 tbsp chili garlic sauce, Sambal Oleksalt and pepper to taste1 lime, more for serving8 oz protein: raw chicken breast, see notes, prawns, crispy tofu, or leftover baked chicken or rotisserie chicken)StepsClear checksTap an ingredient or step to check it off.1Step 1: Cook egg noodles according to package directions. If using rice noodles, place them in a large baking dish, pour boiling water over the noodles, and let them sit, stirring occasionally, until they are al dente.2Step 2: In a large pot, heat oil over medium heat. Add shallot, garlic, and lemongrass. Sauté until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, yellow curry powder, and cardamom. Sauté for 1 minute. Add the coconut milk, chicken broth, and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering, add the fish sauce, sugar, soy sauce, and chili garlic paste.3Step 3: Add the chicken breasts (or prawns) and any quick-cooking veggies, and gently simmer covered until cooked through. Chicken will take roughly 10-12 minutes, prawns 3-4 minutes. If adding whole chicken breasts, shred and return to the soup, and simmer for two minutes.4Step 4: Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/red curry paste if necessary. Find the balance between salty, sweet, acidic, and spicy. You want the broth to have flavor and depth to hold up to the noodles. Fish sauce helps here. Heat up the broth so it is nice and hot.5Step 5: Divide cooked noodles into bowls and ladle the hot soup over top—this way it is easier to handle.6Step 6: Top the bowls with pickled mustard greens (chopped small), crispy noodles, fresh herbs (basil and cilantro), and lime wedges.getsaucepan.com/r/e2f0d28b-43f6-46c6-ac85-3591115ef5a6 · Original: https://www.feastingathome.com/thai-coconut-noodle-soup-khao-soi/
