Khao Soi ( Thai Coconut Noodle Soup)
Full recipe at feastingathome.com
Utensils needed:
- 4 ounces dry rice noodles
- 1 tablespoon coconut, peanut or olive oil
- 1 large shallot finely diced ( or sub half an onion)
- 2 tablespoons chopped lemongrass
- 2 garlic cloves, rough chopped
- 2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
- 1/2 teaspoon turmeric – optional
- pinch cardamom– optional
- 14-ounce can coconut milk
- 1 cup chicken broth (or use water and one chicken bouillon cube)
- 4-6 kefir lime leaves (optional, but delicious!)
- 1 thinly sliced red bell pepper (optional- sub other veggies)
- 2 tablespoons fish sauce– or vegan fish sauce
- 2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
- 2 tablespoons brown sugar, palm sugar or an alternative substitute
- 1 tablespoon chili garlic sauce (Sambal Olek)
- 8-12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken)
- 1 lime
Overview
Prep Time:
15 m
Cook Time:
15 m
Total Time:
30 m