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Khao Soi
Rocco Fuhrman

Khao Soi

Embark on a culinary journey to Northern Thailand with this healthy Khao Soi recipe, a vibrant curry noodle soup made with rich coconut milk, aromatic spices, and tender chicken, all while being diabetes-friendly and family-friendly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil or avocado oil
  • 5-7 dried red chilies, rehydrated and deseeded
  • 3-4 shallots, roughly chopped
  • 5 cloves garlic, peeled
  • 1-inch piece ginger, peeled and sliced
  • 1-inch piece galangal, peeled and sliced
  • 1 stalk lemongrass, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumi
  • ¼ teaspoon white pepper
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut oil or avocado oil
  • 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon fish sauce
  • 1-2 teaspoons brown sugar substitute or erythritol
  • Juice of ½ lime
  • 250g whole wheat or brown rice noodles, cooked

Method
 

  1. Prepare the red curry paste by blending rehydrated chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, coriander, cumin, white pepper in a food processor with 1 tablespoon fish sauce and 1 tablespoon coconut oil until smooth.
  2. Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Add the curry paste and cook for 5-7 minutes until fragrant.
  3. Add chicken pieces to the pot and sauté for 3-5 minutes until lightly browned.
  4. Pour in coconut milk and broth, bring to a gentle boil, reduce to low, cover, and simmer for 20-25 minutes until chicken is cooked.
  5. Stir in soy sauce, additional fish sauce, brown sugar substitute, and lime juice just before serving.
  6. Prepare and drain the noodles according to package directions.
  7. Assemble by placing noodles in bowls, ladling soup over, and garnishing with lime wedges, crispy shallots, cilantro, and mustard greens.

Notes

1. Substitute chicken with lean pork, beef, shrimp, or tofu for variations. n2. Adjust spice level by modifying the number of dried chilies. n3. Store noodles and broth separately to prevent sogginess.