Monday, March 14, 2011

Weekend Wonder No. 2

A continuation from my previous post....

I've been wanting to try Khao Soy (or Kao Soi, Khao Soi or Kao Soy) since my colleague had mentioned it to me.  Robin said repeatedly that I have to try "Khao Soy without Soy" (because it - in fact - does not contain soy).

After much research on a "traditional" recipe from Northern Thailand, I found a mix that seemed to present some of the traditional elements that I have heard are traits of this dish (fish sauce and rice noodles rather than soy sauce and egg noodles) along with some ease of cooking elements (boneless chicken, ready-made curry paste, etc).  All in all, this was an unbelievably creamy and flavorful dish that also made for great leftovers.  I'm now interested in trying out the other variations of the dish: egg noodles, fried noodles, vegetarian, ground pork, more of a soup texture, less of a soup texture, and so on. Options, Options, Options!

Oh - and this dish actually has followers: The Quest for Khao Soi.  Followers!

What I used:
6 boneless chicken thighs, sliced extremely thin
1 pkg of thin brow rice vermicelli (250g)
3 pieces of bok choy, cut into big pieces (in lieu of 6 baby bok choy)
1 large shallot, cut small
1 stick of lemon grass 
1 large garlic clove, minced
1 1/2 tbsp of red curry paste (I use Thai Kitchen)
1 tbsp of yellow curry powder
1 tbsp of maple sugar
1 tbsp of fish sauce
1 can of rich coconut milk
2 cups of vegetable broth
olive oil

Garnish:  cilantro, lime juice (or lime wedges), bean sprouts

What I did:
1. Add the garlic, shallots and lemon grass to a hot pan with olive oil. Cook for a couple of minutes.
2. Add in the curry paste, maple sugar, curry powder and fish sauce.  Cook for a couple of minutes.
3.  Pour in coconut milk and broth.  Bring to a boil and let simmer for 20 minutes.
4.  Throw in the chicken and let it cook for another 10 minutes.
5.  Meanwhile....boil water and cook your vermicelli (follow package instructions but it usually only takes a minute or two).
6. Once chicken is cooked, add in the bok choy.  Let it sit for another minute.
7.  Add in the noodles and mix, mix, mix!   
Note for next time:  I'd probably just dish the noodles into bowls then serve the curry over it.  Those noodles are hard to work with!
8. On your table, put out fish sauce, lime juice, cilantro and bean sprouts for on top!

Robin was right: Go-To List Addition!  An absolutely perfect (and filling) weekend meal.

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  1. So glad you finally made it! And yes, absolutely, serve the sauce over the noodles. That's the way I always do it. Also, give it a try with these flat rice noodles:

  2. This is close to something I currently make, but with a twist (fish sauce). I may have to try the twist and see how it goes. :)

  3. Thanks for the tips, Robin!

  4. addriftnomore: We love fish sauce - even if you just topped any Vietnamese/Laos/Cambodian/Thai food with a bit of it once the meal is done...mmmm

  5. I am definitely going to have to try this one out!

  6. Ali - Do it! Try flat rice noodles though instead..