Khao Soi
Ingredients:
- 6 oz Dry Rice Noodles
- 1 tbsp Oil
- 1 Large Shallot (diced)
- 2 tbsp Lemongrass (chopped)
- 4 cloves Garlic (roughly chopped)
- 2 tbsp Red Curry Paste
- ½ tsp Ground Tumeric
- ½ tsp Yellow Curry Powder
- 14 oz Coconut Milk
- 1 cup Chicken Broth
- 6 Kaffir Lime Leaves
- 1 Red Bell Pepper (sliced)
- 2 tbsp Fish Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 1 lb Protein of Your Choice
- 1 Lime
- Salt & Pepper to Taste
- Chili Sauce (optional)
How to Cook:
- Place noodles in a large baking dish, pour boiling water over the noodles and let them sit, stirring occasionally until they are al dente. Drain. Toss with little oil to coat to prevent sticking.
- While the water is boiling, prep the protein, shallot, garlic, lemongrass, and red bell pepper, then get all other ingredients ready by the stove.
- In a large pot, heat oil over medium heat. Add shallot, garlic and lemongrass. Saute until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, yellow curry paste and cardomon. Saute for 1 minute.
- Add the coconut milk, chicken broth and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
- Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
- Divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
- Garnish with fresh basil, Chinese pickled mustard, crispy noodles, bean sprouts, thinly sliced red onion, lime wedges, or chopped scallions.
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