Khao Soi Soup

Recipe View 4 mins Sauté Aromatics (2-4 minutes): Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the chopped shallots and garlic, cooking until the garlic turns golden and fragrant.

Recipe View 2 mins Bloom the Spices (1-2 minutes): Stir in the red curry paste and curry powder. Cook until fragrant, enhancing their flavors.

Recipe View 0 mins Build the Broth: Pour in the coconut milk and water. Add the cooked chicken and sea salt. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently.

Recipe View 10 mins Balance the Flavors (10 minutes): Mix in the fish sauce, sugar, and lime juice. Continue to simmer, allowing the flavors to meld harmoniously.

Recipe View 4 mins Infuse with Chili Oil (2-4 minutes): In a separate skillet, heat 1/2 cup of vegetable oil over medium-high heat. Fry the Thai chile peppers until they turn brown and crispy. Transfer the chili peppers to the soup, reserving the flavorful oil in the skillet.

Recipe View 4 mins Crisp the Vegetables (2-4 minutes): Fry the quartered shallots and chopped bok choy in the reserved hot oil until browned and slightly crisp. Transfer them to the soup, retaining the infused oil.

Recipe View 15 mins Prepare the Noodles (15 minutes): Place the rice noodles in a large bowl and cover with hot water. Let them soak until softened. Drain and rinse thoroughly.

Recipe View 5 mins Combine and Conquer (3-5 minutes): Add 3/4 of the softened noodles to the simmering soup. In the reserved hot oil, fry the remaining rice noodles until they are beautifully crisp.

Recipe View 0 mins Assemble and Garnish: Divide the Khao Soi Soup among 6 bowls. Top with the crispy noodles, pickled mustard cabbage, fresh cilantro, and lime wedges. Serve immediately and savor the symphony of flavors!