Gluten-Free Khao Soi
This rich and aromatic Thai coconut curry noodle soup features tender chicken and a complex blend of spices. My version uses gluten-free rice noodles and tamari to ensure it's safe for those avoiding gluten, while maintaining the authentic flavors of Northern Thailand.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 10 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 1.029 kcal
Allergeneninformatie: kan soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 600 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 2 elcoconut oil
- 800 mlfull-fat coconut milk
- 480 mlchicken broth
- 2 eltamari
- 1 elbrown sugar
- 1 stlime, juiced
- 200 ggluten-free rice noodle
curry paste
- 0,5 stred onion, finely chopped
- 4 teentjegarlic, minced
- 2 elginger, grated
- 30 glemongrass, thinly sliced, tender white part only
- 6 stdried red chili, soaked in hot water for 10 minutes, drained
- 1 tlturmeric powder
- 1 tlcoriander powder
- 0,5 tlcumin powder
garnish
- 1 stlime, cut into wedges
- 0,5 stred onion, thinly sliced
- 0,25 kopjecilantro, chopped
- 2 tlchili oil(optioneel)
Keukengerei
Dutch oven · food processor · large pot · cutting board · knife
De bereidingswijze
Stap voor stap
- 1
Prepare the curry paste: In a food processor or with a mortar and pestle, combine the finely chopped red onion, minced garlic, grated ginger, sliced lemongrass, soaked and drained dried red chilis, turmeric powder, coriander powder, and cumin powder.
Ongeveer 10 min
Tip van de kok: For a smoother paste, process for a longer duration.
- 2
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
- 3
Add the homemade curry paste to the pot and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened.
Ongeveer 7 min
Tip van de kok: Cooking the paste well develops its flavors.
- 4
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
Ongeveer 5 min
- 5
Pour in the coconut milk and chicken broth. Stir in the tamari and brown sugar.
Ongeveer 2 min
- 6
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender.
Ongeveer 25 min
Tip van de kok: Ensure the simmer is gentle to prevent the coconut milk from separating.
- 7
While the curry simmers, prepare the rice noodles according to package instructions. Drain and set aside.
Ongeveer 10 min
Tip van de kok: Do not overcook the noodles; they should be al dente.
- 8
Stir in the lime juice into the curry.
Ongeveer 1 min
Tip van de kok: Taste and adjust seasonings as needed.
- 9
To serve, divide the cooked rice noodles among serving bowls. Ladle the hot Khao Soi curry and chicken over the noodles.
Ongeveer 2 min
- 10
Garnish each bowl with lime wedges, thinly sliced red onion, fresh cilantro, and a drizzle of chili oil if desired.
Ongeveer 2 min
Per portie
Voedingswaarden
- Calorieën
- 1.028,9kcal
- Eiwit
- 48g
- Koolhydraten
- 66,1g
- Vet
- 66,5g
- Vezels
- 3g
- Suiker
- 10,9g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover Khao Soi in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of broth or water if needed to adjust consistency.