A hearty noodle soup from northern Thailand, Khao-Soi (ข้าวซอย) translates as "slicing rice," referring to how the noodle-making method of pounding rice into a mochi-like cake. Nowadays, wheat or egg noodles are more common. These wheat noodles are handmade by local producers in northern Thailand.
At the heart of Khao Soi is a spicy coconut curry broth, made with a blend of aromatic herbs and spices like lemongrass, galangal, and turmeric. The result is a harmonious blend of sweet, sour, salty, and spicy flavors.
Whether you're a fan of spicy food or want to try something new, Khao Soi is a must-have that will transport you to the vibrant streets of the nothern Thailand.
- No chemical preservatives
- Allergens: contains wheat flour, soybeans, milk protein
Instructions
- Boil 1 3/4 cup (approx. 400ml) of water. Add 8 oz (225g) of protein (e.g. chicken, beef, or tofu). Certain proteins may take longer to cook, so consider adding some more water if needed. For Tofu, start with 1 cup (250ml) of water.
- Add TAAN THAI Noodle and Khao Soi Curry Powder. Stir well and cook for 4 minutes on medium heat.
TIP: Take a small amount of the cooked noodle and deep-fry it until crispy to enjoy alongside Khao Soi Noodle.
From Taan Thai, a small AAPI-owned business.
