Khao Soi Soup

Seems that I am making all kinds of soups these days, but I just can’t help myself. With the colder weather in the air, and the fact of how easy they are- you can’t go wrong! This particular soup was inspired by our recent trip to NYC.

IMG_8538Across the street from our hotel was a little place called Topaz (if you are planning on going to NYC are from NYC it is on 56th street, between 7th and 8th… you won’t regret it!) We actually went back to this place 2 nights in a row because we were so blown away by their food.

When we got home, you can bet that we googled if there was somewhere that made Khao Soi soup, but it turns out that there is only one place near by that serves it. Then I got thinking… what if I just found a recipe and made it at home! So that’s what I did. The recipe that I found was a very basic version of the soup, it did not have all the additions that the one at the restaurant did so I made a lot of modifications and additions to the recipe. But what I have come up with is nothing short of savory and satisfying, I can’t wait to share it with you!! You will notice in the picture I do not have bean sprouts, that’s because I totally spaced while getting groceries and forgot to buy them- but they add a nice crunch to the soup in addition to the chow mein noodles!

Khao Soi Soup

IMG_9759.jpg

2 cups of Chinese style egg noodles

½ Cup of coconut oil

2 400ml cans of coconut milk

3 tbsp yellow curry paste

1 cup Chicken or vegetable stock

2 chicken breast, precooked and shredded into big pieces

Chopped pickles

Sliced Red Onion

Chow Mein crispy noodles

Lime wedges, shallots, bean sprouts to serve

Instructions:

  1. Place the oil in the pan and add 100ml of the coconut milk. Cook on high heat until it bubbles and begins to break, with oil starting to smoke. Add the curry paste and cook, stirring constantly, for another minute until combined with the coconut milk.
  2. Add the rest of the coconut milk in a slow but stead stream, stirring constantly to combine. Add the shredded and precooked chicken and stock and bring to the boil. Reduce to simmering and cook for 35 minutes.
  3. Meanwhile, cook the Chinese noodles in boiling water for a few minutes. Strain and divide between bowls.  Place the chicken soup mixture on top of the cooked noodles.  Top with the, pickles, red onion and crispy noodles. Garnish with shallots, bean sprouts and lime wedges.

Oh, and I didn’t mention that it is also kid approved!img_9760.jpg

Hugs and Kisses,

Andrea Cute Signature

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