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


  1. Mix chicken with curry paste, coriander, turmeric and one diced shallot in a pot over medium heat.
  2. When chicken starts to brown add garlic until garlic is lightly browned.
  3. Add coconut milk, bone broth, sugar, fish sauce, and chili powder. Reduce heat to simmer.
  4. Let it either simmer for 30 minutes or put in a pressure cooker for ultimate good flavor.
  5. 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)
  6. 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.
  7. Enjoy!!


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