Khao Soi Soup

1. 1

   Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir the chopped shallots and the garlic until the garlic just begins to turn golden, 2 to 4 minutes. Add the red curry paste and the curry powder; cook and stir until fragrant, 1 to 2 minutes. Add the coconut milk, water, chicken, and sea salt; bring to a boil. Lower the heat to medium-low and simmer the soup.

2. 2

   Stir the fish sauce, sugar, and lime juice into the soup and simmer until heated through, about 10 minutes more.

3. 3

   Heat 1/2 cup oil in a skillet over medium-high heat; fry the Thai chile peppers until browned, 2 to 4 minutes. Transfer the chile peppers to the soup, keeping the oil in the skillet. Fry the quartered shallots and the bok choy in the hot oil until browned, 2 to 4 minutes; transfer to the soup and keep the oil in the skillet.

4. 4

   Put the noodles in a large bowl and cover with hot water. Let stand until the noodles are softened, about 15 minutes. Drain and rinse well. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.

5. 5

   Divide the soup among 6 bowls and top with the fried noodles, pickled cabbage, cilantro, and lime wedges.

• Calories 452.58 kcal High
• Protein 18.03 g Good Source
• Carbs 69.8 g Moderate
• Total Fat 10.37 g Moderate
• Saturated Fat 4.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 61.15 mg High
• Sodium 1169.42 mg High
• Fiber 3.66 g Moderate
• Sugar 18.38 g High
• Added Sugar 3.31 g Moderate
• Calcium 516.89 mg Good Source
• Iron 0.94 mg Low Source
• Potassium 387.77 mg Low Source
• Vitamin A 36.5 mcg_rae Low Source
• Vitamin C 69.95 mg Good Source
• Vitamin D 3.01 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Garlic 🧄
• Onions 🧅