KHAO SOI (THAI COCONUT NOODLE SOUP)

 

Give the soup a try and have a beautiful week!

• 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 alternative substitute
• 1 tablespoon chili garlic sauce (Sambal Olek)
• 8–12 ounces raw, peeled and deveined prawns (or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken)
• 1 lime
• Garnish with fresh basil (Thai basil is best!), Pickled Mustard Greens (traditional), cilantro, bean sprouts, lime wedge, thinly sliced red onions or scallions.

Instructions

1. Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
2. While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
3. In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
4. Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
5. Add the prawns (or chicken or tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
6. Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
7. Garnish with fresh basil, pickled mustard greens, crispy rice noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Notes

To bump up the flavorful coconut broth even more, add  few slices of galangal!