Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Khao Soi (Thai Coconut Noodle Soup)

Name: Khao Soi (Thai Coconut Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: thai
Ingredients: 6-8 ounces dry rice noodles or egg noodles (or sub ramen noodles, or linguini). This dish is typically made with Chinese egg noodles.; 1 tablespoon coconut oil, (or peanut oil or olive oil); 1 large shallot, finely diced (or sub half an onion); 2 tablespoons chopped lemongrass; 4 garlic cloves, roughly chopped; 2 tablespoons Thai Red Curry Paste (store-bought, I like Maseri brand), add more for spicier; 1/2 teaspoon ground turmeric (or use grated turmeric); 1/2 teaspoon yellow curry powder; ½ teaspoon ground cardamom powder; 14-ounce can of coconut milk, full-fat; 1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube); 6 fresh kaffir lime leaves (optional, but delicious!); 1 thinly sliced red bell pepper (optional- sub other veggies); 2 tablespoons fish sauce- or vegan fish sauce; 2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste); 2 tablespoons brown sugar, palm sugar or an alternative substitute; 1 tablespoon chili garlic sauce (Sambal Olek); salt and pepper to taste; 1 lime, more for serving; 8-16 ounces protein: raw chicken breast (see notes), prawns, crispy tofu, or leftover baked chicken or rotisserie chicken)

NUTRITION · PER SERVING35M COOK

CAL 39%·PRO 70%

CARBS 75G38% OF CAL

6G FIBER0G ADDED0G INTRINSIC57G OTHER13G TOTAL SUGAR

FAT 39G45% OF CAL

32G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Northern Thai coconut curry noodle soup with chicken, aromatic spices, and a balance of sweet, sour, and spicy flavors. Warming and deeply flavorful.

mainthaisoupchickendairy freevegan

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 3

6-8 ounces dry rice noodles or egg noodles (or sub ramen noodles, or linguini). This dish is typically made with Chinese egg noodles.
1 tablespoon coconut oil, (or peanut oil or olive oil)
1 large shallot, finely diced (or sub half an onion)
2 tablespoons chopped lemongrass
4 garlic cloves, roughly chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like Maseri brand), add more for spicier
1/2 teaspoon ground turmeric (or use grated turmeric)
1/2 teaspoon yellow curry powder
½ teaspoon ground cardamom powder
14-ounce can of coconut milk, full-fat
1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube)
6 fresh kaffir lime leaves (optional, but delicious!)
1 thinly sliced red bell pepper (optional- sub other veggies)
2 tablespoons fish sauce- or vegan fish sauce
2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
2 tablespoons brown sugar, palm sugar or an alternative substitute
1 tablespoon chili garlic sauce (Sambal Olek)
salt and pepper to taste
1 lime, more for serving
8-16 ounces protein: raw chicken breast (see notes), prawns, crispy tofu, or leftover baked chicken or rotisserie chicken)

At a glance

PER SERVING · TIME 35M

CAL 39%·PRO 70%

CARBS 75G38% OF CAL

6G FIBER0G ADDED0G INTRINSIC57G OTHER13G TOTAL SUGAR

FAT 39G45% OF CAL

32G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 20m
Sodium: 2829mg
Total sugar: 13g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 930mg
Calcium: 70mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 2829MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Khao Soi (Thai Coconut Noodle Soup)

Nutrition & ingredients

Ingredients

At a glance