Thai Coconut Noodle Soup ★★★★☆

Thai Coconut Noodle Soup, known as Khao Soi, is an absolute must-have whenever I touch down in Thailand. Originating from Northern Thailand, their version in Bangkok hits differently – richer and more flavoursome. It’s the perfect brekkie option or a speedy meal when I’m on the go. You can’t go past a steaming bowl of this goodness!

Here’s what AI tells us about Khao Soi.

Khao Soi, the Thai Coconut Noodle Soup, is a culinary gem revered for its harmonious blend of flavours. The dish boasts a rich history and a tantalising taste that has captivated palates worldwide. The dish is made with tender noodles that are cooked to perfection and then swam in a creamy coconut broth infused with fragrant spices like turmeric and coriander. The broth is made by simmering coconut milk with a blend of aromatic spices, giving it a rich and creamy texture. It’s then topped with crispy fried noodles for added crunch and served with lime wedges and pickled mustard greens, which add a tangy and refreshing twist to the dish. This symphony of textures and tastes in every spoonful is what makes Khao Soi an irresistible delight that leaves an indelible mark on every diner’s memory.

– AI generated text about Khao Soi

Khao Soi: Thai Coconut Noodle Soup Recipe

Ingredients:

500g chicken thighs or drumsticks, bone-in
250g egg noodles
400ml coconut milk
3 cups chicken broth
2-3 tbsp red curry paste
1 tbsp yellow curry powder
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar (palm sugar if available)
2 tbsp vegetable oil
2 cloves garlic, minced
1 small onion, finely chopped
1-inch piece of ginger, minced
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Sliced shallots (for garnish)
Pickled mustard greens or pickled cabbage (optional, for garnish)
Crispy fried noodles (optional, for garnish)
Lime wedges (for serving)

Instructions:

Prepare the chicken: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, chopped onion, and minced ginger. Sauté until fragrant and the onions are translucent.

Make the soup base: Add the red curry paste and yellow curry powder to the pot, stirring constantly for about 2 minutes until the spices are well combined and aromatic. Then, add the chicken thighs or drumsticks and cook until the chicken is browned on all sides.

Simmer the chicken: Pour in the chicken broth and coconut milk. Stir in the fish sauce, soy sauce, and sugar. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the chicken is cooked through and tender.

Prepare the noodles: While the soup is simmering, cook the egg noodles according to the package instructions. Once cooked, drain and set aside. For an authentic touch, you can reserve a small portion of the noodles and fry them in hot oil until crispy, then set them aside for garnish.

Assemble the dish: Once the chicken is tender, remove it from the pot, shred the meat, and discard the bones. Return the shredded chicken to the soup. Add the lime juice and stir to combine.

Serve: Divide the cooked egg noodles into bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good portion of chicken. Garnish with fresh cilantro, sliced shallots, pickled mustard greens or cabbage, and crispy fried noodles. Serve with lime wedges on the side for an extra burst of flavour.

Enjoy your delicious Khao Soi! This rich and aromatic Thai coconut noodle soup is perfect for warming up on a cool day or when you crave something comforting and flavorful.