Easy Khao Soi- Easier to Make and Still Amazing Rich Flavor
Khao Soi is one of my favorite Thai dishes ever and this recipe is easy to make. We were just displaced from our home in Houston, Texas by the historic Hurricane Harvey. What better time to share some comfort food with friends who let us stay with them. If you frequent Thai restaurants a lot you are bound to notice them advertising comfort food.
Khao soi is definately one of the heartier, warmer dishes you can order. Other’s I like include mossaman curry and most of the Thai curries actually. The recipe came to Thailand via a Muslim man over 100 years ago. It is one of the lesser known Thai recipes but it is very well loved once people try it and has been gaining in popularity. You will typically find this recipe in Northern Thailand cities Like Chaing Mai.
An Easier Version of The Northern Thai Dish
Mod made this version she learned from top secret sources. It is significantly easier as the recipe for khao soi can be very involved. If you want a harder version that you make from scratch try the one at the bottom of the page.
It is delicious for sure, it just takes longer to make. In this easier version below we used fish balls which are actually pretty healthy. They are balls made out of fish meat. Usually white fish or Pollock, not the other thought he he.
We used fish balls instead of the typical chicken thighs used in Khao Soi in Thailand. Fish balls are low in calories and high in vital nutrients according to this Livestrong article. Mod went with fish balls because it’s normally made with pork balls or beef balls which are not healthy. Our friend requesting the recipe asked, “why not fish balls?” Why not, after reading the article above, I agree! You can also do sliced chicken or turkey, tofu or whatever you think of.
First we used egg dried egg noodles. We looked for something similar but healthier but ran out of gas and just went with this for today. These things expand to like several times their original size. Be ready. If you figure out a healthier version of egg noodles or a substitute we want to know. We also used premade yellow and red curries rather than make our own curries. You always have to watch the sodium on premade stuff like this. There is a little sacrifice in health for speed here. I don’t think it’s a horrible one but something to consider. Serve the toppings with the noodles next to the bowl of hot curry. Pour the curry over the noodles and top with the mustard, onions and lime. YuM!!
Here is the printable recipe below. Please don’t forget to like, comment and subscribe! 🙂
- 1 package of dry egg noodles, about 1 lb.
- 2 lbs. fish balls
- 3 cans of lite coconut milk
- 2 tbsp yellow curry paste
- 4 tbsp red curry paste
- 4 tbsp olive oil
- 1 tbsp brown sugar
- 3 tbsp fish sauce
- 7 cups of water
- 10 oz. mustard green pickle, washed and sliced
- 2-3 thin sliced shallots
- lime wedges as you need
- chili oil, if you want to make it spicer
- Soak the dry egg noodles in cold water for 2-3 minutes, then boil it until it's cooked.
- Rinse the water out and stir the noodles with 1 tbsp of olive oi.
- Add olive oil in a big pot, and follow with the yellow and red curry paste on the high heat.
- Stir fry the paste until it turns slightly brown, then add 1 can of coconut milk and cook until it boils.
- Add the rest of coconut milk and water, wait until the curry boils then add the fish balls in the curry.
- Simmering the curry until it boils.
- To serve the Khao Soi:
- Put the egg noodles in a bowl and top with sliced mustard green pickle, shallot, and squeeze of fresh lime juice.
- Pour the curry over the noodles, then it's ready to eat.
Open the package and rinse off the liquid in the package.
Wash the pickle and squeeze the water out of it, then slice it.