Khao Soi Soup

Name: Khao Soi Soup
Total time: 75
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 3 shallots, chopped; 3 cloves garlic, minced; ¼ cup red curry paste; 1 tablespoon curry powder; 4 cups coconut milk; 2 cups water; 2 cups chopped cooked chicken, or more to taste; 1 teaspoon sea salt; 2 tablespoons fish sauce; 2 tablespoons white sugar; 1 tablespoon lime juice; ½ cup vegetable oil; 12 whole dried Thai chile peppers; 6 small shallots, cut into quarters; ½ head bok choy, chopped; 1 (8 ounce) package rice noodles; 1 cup pickled mustard cabbage, thinly sliced (Optional); ½ cup coarsely chopped fresh cilantro; 1 lime, cut into wedges

Recipe by Chandrav from allrecipes.com

Dinner,Lunch 1 Hr. 15 Mins.

Ingredients

6 servings

•

2 tablespoons vegetable oil
•

3 shallots, chopped
•

3 cloves garlic, minced
•

¼ cup red curry paste
•

1 tablespoon curry powder
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4 cups coconut milk
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2 cups water
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2 cups chopped cooked chicken, or more to taste
•

1 teaspoon sea salt
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2 tablespoons fish sauce

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2 tablespoons white sugar
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1 tablespoon lime juice
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½ cup vegetable oil
•

12 whole dried Thai chile peppers
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6 small shallots, cut into quarters
•

½ head bok choy, chopped
•

1 (8 ounce) package rice noodles
•

1 cup pickled mustard cabbage, thinly sliced (Optional)
•

½ cup coarsely chopped fresh cilantro
•

1 lime, cut into wedges

Instructions

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.