CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!
Provided by Sarah
Categories Noodles
Time 1h
Number Of Ingredients 24
Steps:
- Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
- Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
- Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
- Meanwhile, cook the noodles according to package instructions.
- To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.
Nutrition Facts : Calories 689 kcal, Carbohydrate 46 g, Protein 41 g, Fat 40 g, SaturatedFat 29 g, Cholesterol 226 mg, Sodium 1457 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
KHAO SOI ( THAI COCONUT NOODLE SOUP)
A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Number Of Ingredients 18
Steps:
- Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
- While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
- In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste, turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
- Add the coconut milk , chicken broth and kefir 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 (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
- Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
- Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.
Nutrition Facts : ServingSize 4 bowls, Calories 348 calories, Sugar 10.3 g, Sodium 1345 mg, Fat 16.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 1.9 g, Protein 12.5 g, Cholesterol 71.4 mg
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)
You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Provided by Daniela Galarza
Categories dinner, curries, noodles, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
- While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
- Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
- Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
- Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
- Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.
THAI RICE CURRY WITH HERBED CHICKEN (KHAO MOK GAI)
Provided by Paisarn Cheewinsiriwat
Categories Garlic Ginger Herb Rice Dinner Curry Cucumber Healthy Honey Soy Sauce Cardamom Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For Cucumber Relish:
- In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chiles and coriander and stir well. Set aside until ready to serve.
- For Thai Rice Curry with Herbed Chicken:
- Heat the coconut milk in a large saucepan or casserole dish which has a lid. Add shallot, garlic and ginger, and cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml (9 fl oz/1 cup) water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave for 10 minutes leaving the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.
People also searched
More about "kai moya recipes"
THE BEST AUTHENTIC KAENG KARI KAI RECIPE - COOKING …
From cookingwithlane.com
RECIPES | MāORI TELEVISION
From maoritelevision.com
KAINALU MOYA - IMDB
From imdb.com
THAI CHICKEN WITH RICE (AKA THAI CHICKEN BIRYANI RICE)
From tastythais.com
KAI MOYA | CAMEO
From cameo.com
Reviews 25
HAWAII’S KAINALU ‘KAI’ MOYA MORPHS INTO NEW ‘POWER RANGERS’ ROLE
From staradvertiser.com
KAI MOYA REVEALS HIS 1ST INTRODUCTION TO POWER RANGERS WAS S.P.D.
From theilluminerdi.com
POWER RANGERS DINO FURY'S KAI MOYA AND TESSA RAO TALK SEASON …
From comicbook.com
KAI MOYA - AGE, FAMILY, BIO | FAMOUS BIRTHDAYS
From famousbirthdays.com
KAI MOYA | RANGERWIKI | FANDOM
From powerrangers.fandom.com
REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE …
From seriouseats.com
COOK WITH DAIYA AND CELEBRATE PLANT-BASED LIVING
From daiyafoods.com
THE 21 MOST POPULAR AND AUTHENTIC CAMBODIAN RECIPES - 196 …
From 196flavors.com
THAI STUFFED OMELETTE ‘KAI YAT SAI’ - MARION'S KITCHEN
From marionskitchen.com
KAINALU MOYA (@KAINALUMOYA) • INSTAGRAM PHOTOS AND VIDEOS
From instagram.com
JOYNAGARER MOA RECIPE – JOYNAGARMOA.COM
From joynagarmoa.com
KAI MOYA - BIOGRAPHY, AGE, WIKI, FACTS AND FAMILY - IN4FP.COM
From infofamouspeople.com
LO MAI GAI - SOUTHEAST ASIAN RECIPES - NYONYA COOKING
From nyonyacooking.com
KAI JEOW (THAI OMELET) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love