Kitchen Chaos: Tummy Warming Khao Soi

I think today is the perfect day to share my Khao Soi recipe. I've had this about 3 times in the past 2 weeks because I love Thai food, it's so darn comforting and it's delicious. It's a curry noodle soup with so much in it that I usually consider it a meal in itself. Plus, it's SUPER easy to make. The first time I made it, I thought it would take longer than it did but I was done in about 25 minutes. We ended up having a really early dinner that day!

Ingredients:

Egg Noodles (about 100-150 grams per person)

one small red onion, sliced

one white onion, chopped

yellow curry paste (make your own or buy ready made)

red curry paste (make your own or buy ready made)

3 cloves of garlic, chopped

1/4 kilo of chicken, cut into strips (can be replaced with squid, fish, or whatever else)

1/4 cup sugar snap peas

3/4 can coconut milk

2 cups chicken stock

pinch of brown sugar

fish sauce, to taste

coriander

juice of 1/2 lime

Some of these additions are my own. I first tried this at Benjarong at Dusit and it didn't have certain ingredients in it, but that's the fun in cooking- adding what you like and getting rid of what you don't!

Great alternative to instant noodles, and also pretty easy to make!

How to: 

• Cook egg noodles according to package instructions and divide into 3-4 bowls. Set aside.
• On low heat, cook red onion until golden brown, set aside.
• Saute chopped white onion and garlic for a few minutes and add 1 tbs each of yellow and red thai curry pastes.
• Add 1/2 cup coconut milk and mix thoroughly. Add  chicken (or whatever meat/seafood you prefer)
• Add chicken stock and simmer for about 10 minutes.
• Add sugar snap peas and rest of the coconut milk. Add sugar and fish sauce to taste.
• Add lime juice and sugar snap peas. Cook for 5 more minutes and pour on top of noodles.
• Add fried onions and coriander.
• Enjoy!

Khao Soi with Chicken

Khao Soi with squid balls