Khao Soi or Khao Suey
Wonderful Thai or Burmese noodle soup with all sorts of wonderful toppings. @mostdeliciouslife.com
Ingredients
- 1 pound chicken thighs, skinless and boneless
- 1 onion, chopped
- 5 stalks lemon grass
- ½ cup kafir leaves
- 2 Tbsp ginger, diced
- 1-2 tsp fish sauce
- 2-3 cups chicken broth
- 1½ cups chickpea flour
- 1 cup chicken broth
- 1 small hot pepper, peeled, seeded and diced
- 1 can coconut milk
- ½ pound lo mein noodles, cooked according to package
Toppings
- ½ cup garlic, diced
- 2 Tbsp olive oil
- 1 Tbsp red pepper flakes
- ½ pound lo mein noodles
- 2 large eggs, boiled and peeled
- ½ cup fresh lime juice **or lime wedges
- ¾ cup mint leaves
- ¼ cup fresh ginger, diced
- ½ cup green onion, sliced
- ¾ cup cilantro, chopped
- Crispy onions **You can find these at an Indian store or online.
- 1 cup dry, roasted peanuts, chopped
Instructions
- In large pot add chicken thighs, onion, lemon grass, kafir leaves, ginger and fish sauce. Barely cover with water and bring to a boil. Turn down heat, cover and simmer for 30 minutes.
- Strain the broth and return to pot. Pour 2 cups of chicken broth through the strainer holding the chicken and veggies. Place the chicken in a bowl to cool.
- Add the chickpea flour to a hot skillet. Stir and cook at medium-high heat until the flour toasts and lets off a nice aroma. Turn down heat as needed to avoid burning. Remove from heat.
- Remove flour to a bowl. Pour cold chicken broth into a separate bowl and slowly whisk in the toasted flour. **If you stir into a hot liquid the flour will clump.
- Whisk the chickpea mixture into the pot of hot broth. Stir in coconut milk.
- Salt to taste. Add additional lemon grass, kafir leaves and fish sauce as desired. Bring soup back to a simmer and cook for 30 minutes. DO NOT COVER.
- Break apart the cooled chicken into bite-size pieces. Add the chicken and prepared noodles to soup. **It's important that you do NOT cover the pot. It will change the texture of the soup,
- Prepare all the toppings:Prepare garlic by frying in hot oil over medium head until brown and crispy. Stir in chili flakes and continue cooking and stirring for a couple of minutes. Place into a bowl.
- For the crispy noodles, heat 1 cup of veggie oil in a skillet. Test the heat by dropping a small piece of lo mein noodle in the oil. If it bubbles the oil is ready. Drop the noodles into the oil and use tongs to turn them as they cook. They cook quite quickly. When crispy remove to drain on paper towels.
- Chop the eggs, and place in small bowls along with all other toppings.
- Serve the soup in bowls and add toppings.