Khao Soi Soup

Method

1. 1

   Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.

2. 2

   Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.

3. 3

   Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.

4. 4

   Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.

5. 5

   Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Nutrition

calories

726 kcal

fatContent

49 g

fiberContent

5 g

sugarContent

8 g

sodiumContent

1074 mg

proteinContent

21 g

cholesterolContent

35 mg

carbohydrateContent

58 g

saturatedFatContent

36 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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