Khao Soi Noodle Soup
Wholesome and nourishing, this soup will fill you up and keep you running smooth all day.
Servings 5 people
Calories 164kcal
Ingredients
- 2 tablespoons avocado oil coconut oil is also fine
- 3 green onions chopped
- 1 inch ginger root peeled and grated finely
- 1 clove garlic peeled and minced
- 2 medium carrots peeled and sliced into 1/2" thick slices, about 2/3 cup total
- 1/4 cup Thai red curry paste
- 2 baby bok choi chopped; 2 cups chopped kale or spinach could substitute
- 3 cups chicken broth homemade, or a good meat stock like Bonafide
- 2 14 ounce cans coconut milk
- 2 cups cooked chicken shredded
- 3 tablespoons fish sauce
- 1 tablespoon honey
- 1/4 cup thai basil fresh, chopped, regular basil will substitute
- 1/4 cup cilantro fresh, chopped
- 8 ounces thin rice noodles omit for grain free
Instructions
- In a 4 quart or larger heavy pot, heat the avocado oil over medium heat. Add the green onions, ginger, garlic, and carrots and stir to begin softening and garlic and ginger release their smell; about 30 seconds.
- Add the red curry paste and toss to heat and release the natural oils.
- Add the bok choi, chicken broth, coconut milk, cooked chicken, fish sauce and honey and stir to combine.
- Bring to a simmer, and cook gently until the carrots are soft; about 15 minutes.
- Add the noodles, then turn off the heat and let them soak to soften. About 5 to 6 minutes. Serve warm with lime wedges, fresh cilantro and a drizzle of chili oil if desired.
Nutrition
Serving: 1.5cups | Calories: 164kcal | Carbohydrates: 7g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 1193mg | Potassium: 251mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5130IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg