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
SPICY CURRY-COCONUT CHICKEN NOODLE SOUP
Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
- Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
- Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.
SPICY COCONUT NOODLE SOUP
Asian food needn't be complicated - this simple soup is made in just one bowl, too
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
- Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.
Nutrition Facts : Calories 226 calories, Fat 17 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.45 milligram of sodium
SPICY COCONUT SOUP
Provided by Aida Mollenkamp
Categories side-dish
Time 25m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
- Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
- Remove from heat and stir in basil, lime juice, and fish sauce. Serve.
Nutrition Facts : Calories 263, Fat 19 grams, SaturatedFat 13 grams, Sodium 755 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams
SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE MUSHROOMS
Steps:
- For spice paste:
- Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
- For soup:
- Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
- Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
- Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
- Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.
SPICY COCONUT NOODLES
Make and share this Spicy Coconut Noodles recipe from Food.com.
Provided by Mary M.
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package directions. Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Reduce heat and simmer for 2 or 3 minutes. Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, sprouts, basil, and coconut (if using).
- Tip.
- To toast shredded coconut, scatter it on a baking sheet and place in a 350 degree Fahrenheit oven until it's golden. 3 to 5 minutes. Watch carefully: it goes from toasted to scorched in seconds.
Nutrition Facts : Calories 437, Fat 21.8, SaturatedFat 18.9, Sodium 659.4, Carbohydrate 57.2, Fiber 3.4, Sugar 4.2, Protein 6.7
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