Khao Soi Soup

From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.

Step: 1

Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.

Step: 2

Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.

Step: 3

Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.

Step: 4

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.

Step: 5

Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Per Serving: 726 calories; protein 20.5g; carbohydrates 58.1g; fat 48.5g; cholesterol 35mg; sodium 1073.8mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.