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Authentic Thai Khao Soi Soup

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
75 min
SERVINGS
6 servings
Lunch Dinner Thai
Authentic Thai Khao Soi Soup
Ingredients
  • 2 tablespoons vegetable oil
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 1/4 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
  • 1/2 cup vegetable oil
  • 12 whole dried Thai chile peppers
  • 6 small shallots, cut into quarters
  • 1/2 head bok choy, chopped
  • 1 (8 ounce) package rice noodles
  • 1 cup pickled mustard cabbage, thinly sliced
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 lime, cut into wedges
Instructions
1
Preheat the wok or large skillet over medium heat; sauté chopped shallots and garlic until they begin to transform into a golden hue, approximately 2 to 4 minutes. Introduce red curry paste and curry powder into the mixture; stir constantly until you notice a subtle aroma, around 1 to 2 minutes.
2
Combine coconut milk, water, chicken, and sea salt in the wok; bring to a rolling boil. Gradually decrease heat to medium-low and let it simmer for an extended period.
3
In a separate container, combine fish sauce, sugar, and lime juice; stir until well-combined. Add this mixture to the soup and continue to simmer until it reaches a heated state, roughly 10 minutes.
4
In another skillet, heat oil over medium-high heat; sear Thai chile peppers until they turn a deep brown color, approximately 2 to 4 minutes. Set aside the chile peppers and reserve the oil in the skillet.
5
Fry quartered shallots and bok choy in the hot oil until they develop a rich brown color, around 2 to 4 minutes. Transfer them to the soup and reserve the oil in the skillet.
6
Place noodles in a large bowl and submerge them in hot water. Allow the noodles to soften for about 15 minutes; drain and rinse thoroughly. Add approximately three-quarters of the noodles to the soup.
7
In a separate pan, fry the remaining rice noodles in hot oil until crispy, around 3 to 5 minutes. Divide the soup among six bowls and top each bowl with fried noodles, pickled cabbage, cilantro, and a lime wedge.