KHAO SOI SOUP
From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.
Provided by Chandrav
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- 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.
- Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
- 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.
- 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.
- Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
Nutrition Facts : Calories 726.3 calories, Carbohydrate 58.1 g, Cholesterol 35 mg, Fat 48.5 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 35.8 g, Sodium 1073.8 mg, Sugar 7.6 g
KAO SOI
Steps:
- For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
- Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
- For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
- Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
- To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.
CHICKEN KHAO SOI
This is hands-down my favorite noodle dish to eat and cook. It comes from my mom's home region of northern Thailand. This dish is very reminiscent of the popular Japanese tonkotsu ramen. The coconut curry is fortified with a very rich broth. "Khao" is the Thai word for rice-in this case rice noodles-and soi means "to cut." So this dish was originally made with hand-sliced rice noodle sheets, but the modern version is adapted for thin wheat noodles.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a medium saucepan, heat 3 tablespoons of the rich coconut milk (the white, opaque part that has risen to the top) to medium heat and stir in the curry pastes. Stir-fry this mixture for about 1 minute, until the paste starts to deepen in color and is thick and fragrant. Stir in the remaining coconut milk and lime leaves. Add the cooked chicken pieces and stir to coat the pieces in the paste, about 1 minute. Increase the heat to high to bring to a boil. Allow this to boil for about 5 minutes, then reduce the heat to a strong simmer, about 10 minutes. Once the volume of liquid has evaporated by about 1/4 or the liquid coats the back of a wooden spoon, proceed.
- Next, add the fish sauce, sugar and tamarind. Finish with the chicken stock. Taste and adjust as necessary.
- To serve: Separate the noodles into 4 bowls and place a chicken leg in each. Ladle about 6 to 8 ounces of the rich broth over each noodle bowl. Garnish with crispy noodles, mustard greens, shallots, scallions and cilantro on top.
- Place the chicken leg quarters in a stock pot and cover with 8 cups cold water. Bring to a simmer. Add the galangal, lemongrass, lime leaves, garlic, shallot and chiles to the stock and allow to simmer. Skim foam and fat often, continue to simmer for about 1 hour 30 minutes. Reserve the cooked chicken legs. Skim off any additional fat and strain the stock through cheesecloth.
CHICKEN KHAO SOI
Provided by Ravin Nakjaroen
Categories Soup/Stew Chicken Dinner Lunch Noodle Chile Pepper Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- For khao soi paste:
- Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
- For soup:
- Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
- Meanwhile, cook noodles according to package directions.
- Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
CHICKEN KHAO SOI
"A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor." - Bon Appetit .... EDIT: So I finally made this, and it came out tasting incredible. The soup is a delicious but unexciting Asian noodle soup; the add-ins are what really make it shine though. I served each bowl with limes, bean sprouts, fresh cilantro leaves, sambal oelek and crispy fried onions. I'd recommend the fried onions especially.
Provided by rpgaymer
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste!
- Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
- Meanwhile, cook noodles according to package directions.
- Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
Nutrition Facts : Calories 770.9, Fat 41.4, SaturatedFat 27.8, Cholesterol 158.3, Sodium 1089.2, Carbohydrate 64.5, Fiber 3.3, Sugar 4.2, Protein 38.6
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