- Average
- Average budget
Ingredients
- Khao Soi Paste
- 4 to 8 dried Thai chili peppers
- 2 medium shallots halved
- 10 garlic cloves
- 1 2 inch piece of ginger peeled and sliced
- 1/4 cup chopped cilantro stems
- 1 Tbsp ground coriander
- 1 Tbsp ground turmeric
- 1 tsp curry powder
- 2 tbsp lemon juice
- Soup
- 2 tbsp oil
- 2 14 ounce cans of unsweetened coconut milk
- 2 cups chicken broth
- 2 lb boneless chicken or veal cut into cubes
- 1 lb Chinese egg noodles
- 3 tbsp or more of fish sauce
- 1 tbsp palm sugar or brown sugar
- 2 tbsp curry powder
- salt to taste
- Toppings
- 2 cups fresh bean sprouts
- 1 cup chopped cilantro
- 1/2 cup crispy fried shallots
- 1 to 2 limes quartered
- fried noodles
Preparation
Step 1
Khao Soi Paste
Puree chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, lemon juice and 2 Tbsp. of water in food processor. Add more liquid by tablespoonfuls if you need to until it's smooth.
Step 2
Soup
Heat oil in heavy pot over medium heat. Add khao soi paste. Cook stirring constantly for 4-6 minutes until darkened. Really make sure you cook it for at least 4 minutes or you won't get as much flavor.
Step 3
Add coconut milk, fish sauce, sugar, curry powder, broth and salt(if broth doesn't have salt) . Bring to a boil.
Step 4
Add chicken or veal and reduce heat and simmer until chicken or veal is fork-tender, 20-25 minutes.
Step 5
Cook noodles according to package directions.
Step 6
Add chicken, fish sauce and sugar to taste to soup. Divide soup and noodles among bowls and serve with toppings