Take an international adventure with this Khao Soi recipe and bring the authentic flavors of Northern Thailand straight to your table. When you are looking to satisfy your palette with the rich flavors of curry, coconut, and ginger, with just a hint of spice and citrus, this is the perfect dish to put on the table.
A step up in the flavor profile, this combination of tastes compliments each other perfectly. Nothing takes over and nothing gets lost. With its base in a coconut milk broth and rice noodles, it is rich enough to fulfill a whole meal on its own, yet still light in the stomach. The warmth is a perfect compliment to a chilly winter evening, yet the fresh flavors of cilantro, citrus, and sprouts is also great for a summer dinner on the patio. I mean, Khao Soi might just be the perfect dish, so let’s get cooking!
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What Ingredients Will I Need?
This dish starts with rice noodles. Traditionally, a soup like Khao Soi will use the round vermicelli Rice noodles rather than the large, flat noodles. If you haven’t shopped for rice noodles previously, this article can give you a few quick guidelines.
From the produce section, you will want to pick up a couple of limes, shallot, garlic, fresh ginger, bean sprouts, and cilantro. You will also want a red onion. As always, we love our produce fresh, but you can substitute canned or jarred ginger, garlic, or lime juice if you can’t find them fresh.
For the toppings pick up some fried wonton strips or chow mein noodles. These aren’t necessary, but they add a really nice crunch to the finished soup.
Once you have those, you’re going to get your flavorings. Most of your flavoring is going to come from the Asian section of the spice or condiment aisle, however you’ll have a few extra aisles to hit.
You’ll need soy sauce, a jar of thai curry paste, fish sauce, coconut milk, jarred roasted red peppers, brown sugar, and some chili powder. If you don’t have these flavors currently in your pantry, most major supermarket chains will carry them. If you are having trouble finding any, you can also check out any local Asian markets.
Finally, you’ll need some chicken broth.
Let’s Put Together our Khao Soi!
Start by boiling your rice noodles. Cook them following the directions on the package. They will be soft and pliable, but not mushy when finished. Drain and set aside.
Prior to cooking making sure you have cubed your chicken, peeled your shrimp, shredded the ginger, chopped the shallots, squeezed out your lime juice, and have your ingredients measured out or your measuring utensils nearby. The cooking process goes fairly quickly once you start, so you want to make sure things are ready and nearby.
Slice your red onion into long slices and set aside with your bean sprouts and chopped cilantro for your toppings.
Next you will make your coconut milk and red pepper sauce. Put your roasted red peppers and coconut milk in a blender. Blend until smooth and even colored. It will be a light red color when done.
Now to make the broth. Heat your cooking oil on medium heat in a large saute skillet. We use the Ninja Never Stick 10 1/4 inch pan as it has a nice depth to it, cooks at an even temperature, and is easy to clean. If you are making a larger amount of broth you can also use a large stock pot.
When the oil is warm, add the chopped shallots and garlic. Cook 3-4 minutes, until the aromas release and the shallots are slightly glistening.
Stir in the red curry paste, minced ginger, and chili powder. Their aromas will release after about one minute.
Once the aromas release, add in the chicken stock and coconut milk/red pepper blend. As you stir, scrape up any of the brown bits that have from the bottom of the pan as they will help flavor the broth.
Now, stir in the chicken cubes, fish sauce, soy sauce, and brown sugar. Increase the heat to medium high and bring to a boil. Once it starts to boil, reduce heat and allow to cook on a low simmer, stirring occasionally.
After about 10 minutes, add your shrimp. The shrimp is going to take ten minutes to cook on a low simmer, so keep that in mind as you add,.
The liquid will slightly reduce from the released steam and the chicken will become tender.
We love cooking our soups and broths on the Duxtop Induction Skillet because the temperature is so easily controlled and quickly raises and lowers.
After the broth has cooked for about 15 minutes, Use tongs to pull the chicken pieces out of the broth and put in a small bowl. Shred the chicken into smaller pieces.
Return the shredded chicken to the pot and add the lime juice.
For the final step, put your cooked noodles into your soup bowls, ladle the broth on top, and top with your sliced onions, bean sprounts, chopped cilantro, and a lime slice.
Let’s eat!
Why we Love Khao Soi For MS
First off, Khao Soi is a well rounded, healthy dish. Chocked with light proteins and vegetables, we love it. It’s blend of fatty acids come from the Omega-3 in the shrimp and the coconut milk, which are the fatty acids you are looking for in a diet.
But what we want to focus on around the MS diet is the curry. Curry is one of the stronger anti-inflammatory flavors you are going to find, thanks to its Turmeric content. On top of that, you’ve got the chili powder, which just jumps right into that anti-inflammatory lane.
In addition, Curry is a great anti-oxidant and overall adds fantastic health benefits to your diet. Plus, it just tastes fantastic!
Check out some other fun and healthy soup dishes here!
Please drop any comments on our recipe below, we’d love to hear your feedback!
Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS.
Khao Soi
Description
Take an international adventure with this Khao Soi recipe and bring the authentic flavors of Northern Thailand straight to your table. When you are looking to satisfy your palette with the rich flavors of curry, coconut, and ginger, with just a hint of spice and citrus, this is the perfect dish to put on the table.
Ingredients
Toppings
Instructions
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Cook noodles according to package instructions and set aside
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Combine coconut milk and red bell pepper in blender until smooth and set aside
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Heat oil in a large skillet or stock pot over medium heat. Add shallots and cook for 3 to 4 minutes until tender, then add garlic for 30 seconds.
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Start in red curry paste, ginger and chili powder and mix for one minute, or until fragrant.
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Stir in stock, and coconut milk mixture, making sure to deglaze the bottom of the pan if needed.
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Stir in the chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally until slightly reduced, and chicken is tender enough to shred (15-20 mins). If using shrimp, add them 10 minutes before serving.
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Remove chicken from the mix and shred in a small bowl.
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Re-introduce the shredded chicken to the broth along with the lime juice.
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Spoon noodles into serving bowls. Ladle broth over noodles.
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Add sliced onions, bean sprouts, cilantro, and wontons to top Khao Soi and Serve!
Equipment
User Reviews
This is a keeper! Complex flavors blend well and kept us wanting more! Fresh, creamy, satisfying and beautiful! Will make this again soon!
This is a keeper! Complex flavors blend well and kept us wanting more! Fresh, creamy, satisfying and beautiful! Will make this again soon!