15 Minute Thai Coconut Noodle Soup (Khao Soi)
Ingredients
4 ounces dry rice noodles
1 tablespoon coconut, peanut or olive oil
1 large shallot finely diced ( or sub half an onion)
2 tablespoons chopped lemongrass
2 garlic cloves, rough chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for more spicy
1/2 teaspoon turmeric – optional
pinch cardamom– optional
14-ounce can coconut milk
1 cup chicken broth (or use water and one chicken bouillon cube)
4–6 kefir lime leaves (optional, but delicious!)
1 thinly sliced red bell pepper (optional- sub other veggies)
2 tablespoons fish sauce– or vegan fish sauce
2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
2 tablespoons brown sugar, palm sugar or alternative substitute
1 tablespoon chili garlic sauce (Sambal Olek)
8–12 ounces raw, peeled and deveined prawns (or crispy tofu, or raw chicken- or leftover baked chicken or rotisserie chicken)
1 lime
Garnish with fresh basil (Thai basil is best!), Pickled Mustard Greens ( tradional), cilantro, bean sprouts, lime wedge, or scallions.
Directions
Place noodles in a shallow baking dish and boil enough water to just cover them. 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 mintues. Add red curry paste. 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 sauce.
Add the prawns ( or chicken or 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 the soup immediately, toss the noodles right into the pot and then serve.
Alternatively, divide noodles into the bowls and ladel the flavorful soup over top.
Garnish with fresh basil, bean sprouts, thinly sliced red onion and chopped scallions.