Ingredients with Measurements:
- 8 oz. rice noodles
- 4 cups chicken or vegetable broth
- 1 can (14 oz.) coconut milk
- 1 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 1 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the red bell pepper and mushrooms and sauté for 5 minutes.
4. Add the red curry paste and stir for 1 minute.
5. Add the chicken or vegetable broth, coconut milk, fish sauce, soy sauce, brown sugar, and lime juice. Bring to a boil.
6. Reduce heat to low and let simmer for 10 minutes.
7. Add the cooked rice noodles and bean sprouts to the pot and let cook for 2-3 minutes.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with cilantro, green onions, and chopped peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 45g
Protein: 9g
Sodium: 1180mg
Sugar: 9g
Substitutions for ingredients:
- Shrimp or tofu can be used instead of chicken or vegetable broth.
- Any type of bell pepper can be used instead of red bell pepper.
- Any type of mushroom can be used instead of sliced mushrooms.
- Chopped peanuts can be substituted with chopped cashews or almonds.
Variations:
- Add cooked chicken or shrimp to the soup for added protein.
- Add sliced jalapeños for extra heat.
- Use different types of noodles such as udon or soba noodles.
Tips and tricks:
- To make the soup less spicy, reduce the amount of red curry paste used.
- If the soup is too thick, add more chicken or vegetable broth.
- For a creamier soup, use full-fat coconut milk.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with chopsticks and a spoon.
Garnishes:
Garnish the soup with chopped cilantro, green onions, and chopped peanuts.
Pairings:
Serve the soup with a side of steamed rice or a salad.
Suggested side dishes:
- Steamed rice
- Thai salad with peanut dressing
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or broth to dilute the heat.
- If the soup is too thin, add more rice noodles or vegetables to thicken it.
Food safety advice:
- Make sure to cook the rice noodles according to package instructions to avoid undercooked noodles.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Thai rice noodle soup, also known as Khao Soi, is a popular dish in Northern Thailand. It is traditionally made with egg noodles and a curry-based broth.
Flavor profiles:
This soup is spicy, creamy, and savory with a hint of sweetness from the brown sugar and lime juice.
Serving suggestions:
Serve the soup hot with a side of steamed rice or a salad.
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Region: Thai