Khao Soi V.ladiiproud

Name: Khao Soi V.ladiiproud
Ingredients: 10 –18 oz pork shoulder, pork liver, or chicken drumsticks (300–500 grams); Khao soi noodles, fresh or dried; 1 –3 tablespoons red curry paste, depending on your preferred spice level; 1/2 –1 tablespoon curry powder; 1 2/3 –2 1/2 cups coconut milk (400–600 ml), or as needed; Water, as needed, for broth; 1/2 cube unsalted bouillon; Soy sauce with shiitake mushroom, to taste; 1/2 –2 teaspoons pink Himalayan salt; 1/2 –2 tablespoons good quality fish sauce; Coconut sugar or stevia, to taste; 1 –2 tablespoons oil for sautéing; Chili flakes sautéed in oil, to taste; Pickled mustard greens, to taste; Shallots, to taste; Green onions and cilantro, to taste; Lime wedges, to taste

ladiiproud @ladiiproud

Köln

Northern-style noodle soup—noodle lovers, don’t miss this!

ladiiproud @ladiiproud

Köln

Northern-style noodle soup—noodle lovers, don’t miss this!

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Ingredients

10–18 oz pork shoulder, pork liver, or chicken drumsticks (300–500 grams)
Khao soi noodles, fresh or dried
1–3 tablespoons red curry paste, depending on your preferred spice level
1/2–1 tablespoon curry powder
1 2/3–2 1/2 cups coconut milk (400–600 ml), or as needed
Water, as needed, for broth
1/2 cubeunsalted bouillon
Soy sauce with shiitake mushroom, to taste
1/2–2 teaspoons pink Himalayan salt
1/2–2 tablespoons good quality fish sauce
Coconut sugar or stevia, to taste
1–2 tablespoons oil for sautéing
Chili flakes sautéed in oil, to taste
Pickled mustard greens, to taste
Shallots, to taste
Green onions and cilantro, to taste
Lime wedges, to taste

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Steps

1

Wash the pork or chicken thoroughly and cut into large pieces. Set aside.
2

Rinse the pickled mustard greens 1–2 times to reduce the sourness, then chop into small pieces and set aside as a topping.
3

Peel and wash the shallots, slice, and set aside. Wash and finely chop the green onions and cilantro, then set aside.
4

Heat a pan and add oil. Once hot, add the curry paste and curry powder. Sauté over low heat until fragrant. Add 1/2 cup (120 ml) coconut milk and continue to cook until the oil separates.
5

Add the pork or chicken and bouillon cube. Stir to combine, then add more coconut milk and water. Bring to a boil. (If you prefer a richer coconut flavor, use more coconut milk and less water—adjust to your taste.)
6

Simmer over medium heat. Once boiling, season with mushroom soy sauce, coconut sugar, fish sauce, and pink salt. Taste and adjust as needed. Let the meat cook until tender. While waiting, cook the khao soi noodles according to the package instructions. After boiling, toss the noodles with a little oil to prevent sticking. (You can also add oil to the boiling water, like when cooking spaghetti—use whichever method you prefer.)
7

You can also fry some noodles until crispy to use as a topping, similar to crispy noodles for Thai gravy dishes.
8

For the noodles, I prefer flat noodles over round ones—they have a better texture in my opinion.
9

Once the khao soi broth is ready, turn off the heat and serve. Place noodles in a bowl, ladle the broth over, top with crispy noodles, and sprinkle with green onions and cilantro. Serve with pickled mustard greens, shallots, chili oil, sugar, fish sauce, and a squeeze of lime. Enjoy—this recipe is truly delicious!
10

For the seasonings, add them gradually and adjust to your taste. The amounts listed are approximate, so feel free to tweak them to suit your preferences.
11

If you try this recipe, please share your results! Enjoy cooking and eating at home. Thank you for following along, and if you have any questions, feel free to ask!