Ciao Jun/Jul 2019 CIAO_JunJul2019_Digital | Page 14

inthekitchen
Khao Soi
Spicy chile gives a kick to
creamy coconut.
INGREDIENTS
Paste
2 cloves of garlic
2 fresh Thai chiles
1 stalk of lemongrass, cleaned
and chopped
1/2 cup chopped ginger
1/2 cup chopped galangal
small bunch of cilantro stems
2 shallots, chopped
Broth
2 cups coconut milk
4 lime leaves
12
ciao! / jun/jul / two thousand nineteen
1 cup veg or chicken stock
1 Tbsp fi sh sauce
1 tsp sugar
salt, to taste
1 package or can of fresh
rice noodles
shredded cabbage
bean sprouts
crispy egg noodles
herbs and chile paste
METHOD
1. Using a mortar and pestle,
mash garlic, Thai chiles,
lemongrass, ginger, galangal,
cilantro stems and shallots until
a rough paste is formed.
2. In a pot, sauté paste until
aromatic and starting to brown.
3. Add coconut milk and lime
leaves, then bring broth to a boil
and let simmer for 5 minutes.
4. Add stock and simmer for
another 5 minutes.
5. Strain out paste if desired.
6. Add fi sh sauce, sugar and salt
to broth.
7. Add fresh rice noodles to broth
and blanch for 30 seconds.
8. Finish with shredded cabbage,
bean sprouts, crispy egg noodles,
herbs and chile paste to taste.
Yield 2 servings