by Mia Prohaska
My daughter Mia has lived in Thailand for two years and South Korea for 6 months. As a child, she would throw things in a pot pretending to cook and I would painfully eat a few bites acting proud of her accomplishment. However, now as an adult who has studied Asian cuisine during her years abroad, Mia is a budding chef and her meals are affordable, delicious, and extremely tasty. Here is one of her favorites.
Khao Soi is a dish served in the northern regions of Thailand. It is a coconut curry soup with a combination of soft and crunchy noodles. Like the majority of Thai food, the trick is balancing flavors; having the dish be sweet, salty, spicy, and sour all at once.
- 2-3 Chicken Thighs
- Red Curry Paste or Khao Soi curry paste – 1 Tablespoon (Try to buy a brand from Thailand and not the Americanized brand Thai Kitchen. Mae Ploy is the most readily available.)
- Turmeric – 1 tablespoon
- Coriander – 1 tablespoon
- Two sizable Shallots (one for soup and one for garnish)
- Garlic – 4 cloves
- Chicken Bone Broth – 2 cups
- Coconut Milk – 1 can
- One or Two Limes
- Sugar (add to taste)
- Fish Sauce – 1 teaspoon or more to taste (Red Boat does not have MSG)
- Chili Powder (add to taste)
- 1 package Egg Noodles (can substitute rice noodles if gluten-free)
- Coconut oil for frying
- Cilantro – 1/4 cup chopped
- Pickled-Mustard Greens for Garnish or preferably a lacto-fermented vegetable of any type
- Mix chicken with curry paste, coriander, turmeric and one diced shallot in a pot over medium heat.
- When chicken starts to brown add garlic until garlic is lightly browned.
- Add coconut milk, bone broth, sugar, fish sauce, and chili powder. Reduce heat to simmer.
- Let it either simmer for 30 minutes or put in a pressure cooker for ultimate good flavor.
- Meanwhile, boil half of the noodles (make sure they are a little firm) and pan fry the other half in a good amount of oil (use coconut oil)
- Once the soup is done cooking add the soft noodles inside the broth then put raw shallots, diced mustard greens (or a pickled veggie alternative), cilantro and the crunchy noodles on top.