
This 15 Minute Thai Coconut Curry Noodle Soup is called Khao
Soi, and hails from the Northern part of Thailand where weather stays a bit
cooler.
Ingredients
- 4
ounces rice noodles
- 1-2
tablespoons coconut or vegetable oil
- 1
shallot finely diced
- 1
tablespoon fresh ginger, chopped or grated
- 2
garlic cloves, minced
- 2
tablespoons Thai Red Curry Paste ( store bought)
- ½
teaspoon turmeric - optional
- pinch
cardamom- optional
- 1 can
coconut milk
- 1 cup
chicken broth ( or use water and one chicken bouillon cube)
- 1
thinly sliced red bell pepper ( optional- sub other veggies)
- 2
tablespoons fish sauce
- 2
tablespoons soy sauce
- 2 ½
tablespoons sugar, or alternative substitue
- 1
tablespoon chili garlic sauce (Sambal Olek)
- 8 oz.
raw, peeled and deveined prawns ( or pan-seared cubes of tofu, or very
thinly sliced raw chicken- or even leftover rotisserie chicken)
- 1 lime
- Garnish
with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced
red onions.
- Notes:
To bump up the flavorful coconut broth even more, add a 4 inch piece of
lemongrass ( smashed) a few slices of galangal or a couple kefir lime
leaves ( all optional)
Instructions
Place
noodles in a shallow baking dish and boil enough to just cover them.
- While
water is boiling, prep the shallots, ginger, garlic, red bell pepper, then
get all other ingredients ready by the stove.
- In a
medium pot, heat oil over medium heat.
- Add
shallots and ginger. Saute until fragrant and golden, about 3 minutes. Add
garlic and red curry paste. Fry for 1-2 minutes.
- Add
the coconut milk, water and bouillon cube and bring to a simmer, stirring.
Once gently simmering add the bell pepper, soy, fish sauce, sugar and
chili garlic sauce.
- Add
the prawns and gently simmer until cooked. Give a generous squeeze of
lime. Taste, adding more lime / or salt if necessary.
- Drain
the noodles. If serving the soup immediately, toss the noodles right into
the pot and then serve.
- Alternatively,
divide noodles into bowls, and ladel soup over top.
- Garnish
with fresh basil, bean sprouts, thinly sliced red onion and chopped
scallions.
- Notes-
you can make the soup the day before and keep in the fridge, keeping the
noodles separate ( they will swell in the soup) and simply reheat.