KHAO-SOI
Khao-Soi
Serve: 1
Ingredients:
1 Chicken breast – diced
250ml Thai coconut milk or cream of coconut
170ml Water
60 gram Dry rice noodles – medium size thickness
2 tbs Red curry paste
1 tsp Curry powder
1/2 tsp Garam masala powder (optional)
1/2 tbs Coconut sugar
1/2 tsp Fish sauce
1/2 tsp Lime juice
10 gram Red onion – thinly sliced
1 pinch Salt
15 gram Rice vermicelli (optional)
2 tbs Coconut oil (optional)
Method
-Heat the coconut oil in a deep pan. Make sure the oil is vey hot. Put the rice vermicelli into the pan. The vermicelli should cook and puff up very quickly. Take the vermicelli out and transfer it onto some kitchen paper to absorb the excess oil. Then set it to one side.
-Gently boil the coconut milk with red curry paste and simmer for approx 10 -15 minutes. Keep an eye on the pan and stir occasionally.
-Add the chicken breast, curry powder, garam masala and water. Then simmer for another 10 minutes.
-Add the coconut sugar, fish sauce, salt and lime juice. Then simmer for a further 5 minutes.
-Cook the rice noodles according to the instructions on the package. Drain the excess water and transfer the noodles into a serving bowl.
-Pour the velvety soup into the same bowl. Garnish with red onion and crispy rice vermicelli. Serve Khao-Soi immediately.
Tip:
-Surprisingly, this soup is great with a tiny handful of Sauerkraut.
-Keep adding water if the soup is too thick/creamy.
-Use only 1 tablespoon of red curry paste and replace with 1 more teaspoon of curry powder if you like a milder version of Khao-Soi.
