Khao soi is a noodle broth from northern Thailand. It can also be made with chicken or just vegetables. I have simplified this recipe by using a jar of red curry paste but if you want to make your own paste, the recipe can be found on the Duck with Lychee curry recipe.
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Ingredients
- 200 g rice noodles
- 200 g raw peeled prawns
- 2 tbsp groundnut oil
- 4 tbsp Thai red curry paste
- 2 carrots peeled and cut into matchsticks
- 2 x 400 ml coconut milk
- 600 ml chicken, vegetable or fish stock
- 3 tbsp fish sauce
- 1 tbsp palm or soft light brown sugar
- 1 lemongrass bruised
- 4 kaffir lime leaves bruised
- 200 g bok or pak choi
- coriander to serve
- pinch of chilli flakes
- 1 lime to serve quartered
Instructions
- Season the prawns with salt and pepper. Heat the oil in a large pan on a high heat. When the oil is hot add the curry paste, give it a stir for a minute then add the prawns and carrots and cook for 1-2 minutes.
- Cook noodles to pack instructions, drain and set aside until needed.
- Stir in the coconut milk, stock, fish sauce, sugar, lemongrass and kaffir lime leaves. Let it come to a boil and then simmer for 10 minutes. Stir in the greens and let them wilt for a couple of minutes then finally add the noodles
- Divide between 4 warm serving bowls. Finish with coriander, a sprinkle of chilli flakes and a squeeze of lime
Nutrition
Calories: 681kcalCarbohydrates: 72gProtein: 33gFat: 33gSaturated Fat: 21gCholesterol: 189mgSodium: 2929mgPotassium: 2550mgFiber: 11gSugar: 17gVitamin A: 45344IUVitamin C: 385mgCalcium: 1055mgIron: 13mg
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