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 |