Authentic Khao Soi: A Creamy Thai Noodle Delight
(0 Reviews)
Ingredients
-
400 grams Egg Noodles
(You can use fresh or dried noodles.)
-
400 ml Coconut milk
(Use full-fat for creaminess.)
-
500 grams Chicken thighs
(Can substitute with tofu for a vegetarian option.)
-
3 tbsp Khao Soi Curry Paste
(Available at Asian markets or homemade.)
-
500 ml Vegetable Broth
(Use low sodium for a healthier version.)
-
1 large Onion
(Chopped finely.)
-
2 pieces Lime
(For serving.)
-
50 grams Coriander
(Fresh, for garnish.)
-
100 grams Pickled Mustard Greens
(For garnish.)
-
2 tbsp Chili oil
(For drizzling on top.)
(You can use fresh or dried noodles.)
(Use full-fat for creaminess.)
(Can substitute with tofu for a vegetarian option.)
(Available at Asian markets or homemade.)
(Use low sodium for a healthier version.)
(Chopped finely.)
(For serving.)
(Fresh, for garnish.)
(For garnish.)
(For drizzling on top.)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 650 kcal
- Carbohydrates: 80 g
- Protein: 30 g
- Fat: 25 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 800 mg
- Cholesterol: 70 mg
- Calcium: 200 mg
- Iron: 3.5 mg
Instructions
-
1 - Cook Noodles:
Boil the egg noodles in salted water according to the package instructions. Drain and set aside.
-
2 - Prepare Chicken:
In a large pot, heat some oil over medium heat. Add chopped onion and sauté until translucent.
-
3 - Add Curry Paste:
Stir in Khao Soi curry paste and cook for 2-3 minutes until fragrant.
-
4 - Add Chicken:
Add chicken thighs, stirring to coat with the curry paste. Cook until chicken is browned.
-
5 - Add Liquids:
Pour in coconut milk and vegetable broth. Bring to a simmer.
-
6 - Simmer:
Reduce heat and let the soup simmer for about 15 minutes until the chicken is cooked through.
-
7 - Shred Chicken:
Remove chicken from the pot, shred it, and return it to the soup.
-
8 - Serve:
In bowls, place a portion of noodles, ladle over the soup, and garnish with coriander, lime, and optional toppings.
Boil the egg noodles in salted water according to the package instructions. Drain and set aside.
In a large pot, heat some oil over medium heat. Add chopped onion and sauté until translucent.
Stir in Khao Soi curry paste and cook for 2-3 minutes until fragrant.
Add chicken thighs, stirring to coat with the curry paste. Cook until chicken is browned.
Pour in coconut milk and vegetable broth. Bring to a simmer.
Reduce heat and let the soup simmer for about 15 minutes until the chicken is cooked through.
Remove chicken from the pot, shred it, and return it to the soup.
In bowls, place a portion of noodles, ladle over the soup, and garnish with coriander, lime, and optional toppings.
More About: Authentic Khao Soi: A Creamy Thai Noodle Delight
Khao Soi: A Culinary Gem of Northern Thailand
Khao Soi is a beloved dish from the northern regions of Thailand, especially in Chiang Mai. It is a unique blend of flavors, combining the richness of coconut milk with the aromatic spices of curry. The dish features soft egg noodles and tender chicken, served in a creamy broth and garnished with fresh herbs and lime.
Historically, Khao Soi is said to have been influenced by Chinese Muslim cuisine, which incorporated elements of curry. The dish is often served with a variety of toppings such as pickled mustard greens, crispy noodles, and chili oil, allowing each diner to customize their bowl.
This recipe is perfect for those who enjoy a bit of heat and a lot of flavor. The use of coconut milk not only adds creaminess but also balances the spices, making it comforting and satisfying. Whether you're planning a family dinner or a gathering with friends, Khao Soi is sure to impress with its vibrant colors and rich taste.
Tips:
- For a vegetarian option, simply replace the chicken with tofu or vegetables of your choice.
- Feel free to adjust the spiciness by adding more or less curry paste.
- Khao Soi is best enjoyed hot, so serve immediately after preparation for the freshest taste.
