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Khao soi (northern Thai curry noodles): photo of the dish
Illustrative photo: Takeaway — CC BY-SA 3.0, Wikimedia Commons
Pasta & rice

Khao soi (northern Thai curry noodles)

A specialty of northern Thailand: wheat noodles in a coconut milk curry broth, topped with crispy fried noodles. It is garnished with shallot, lime and chili, and is enjoyed with a nice crunch contrasting with the smooth broth.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

774 kcal per serving

Protein
31.9 g
Carbohydrates
79.1 g
of which sugars
9.5 g
Fat
34.4 g
of which saturated fat
20.8 g
Fiber
6.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat half the coconut milk with the red and yellow curry pastes, then fry them for 3 minutes over medium heat.
  2. Add the chicken cut into strips and brown for 4 minutes, then pour in the broth and the rest of the coconut milk. Simmer for 15 minutes.
  3. Season with the fish sauce, palm sugar and turmeric. Keep the broth warm.
  4. Fry the thin dried noodles in hot oil until golden and crispy, about 1 minute. Drain on paper towels.
  5. Cook the fresh noodles in a large pot of boiling water for 2 to 3 minutes, then divide them among bowls.
  6. Ladle the curry broth and chicken over the noodles, then top with fried noodles, shallot, chili, cilantro and a lime wedge.

Variations and tips

Vegetarian version. Replace the chicken with potatoes and tofu, and the chicken broth with a vegetable broth.

With what you can find here. Fresh wheat noodles can be replaced with fresh tagliatelle. Red and yellow curry pastes can be found in Asian grocery stores.

More ideas

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Original Ecomely recipe.