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Receta Khao Soi – Thai Curry Noodles from Chiang Mai

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Raciónes: 12

Ingredientes

  • 5 large, whole dried red chiles (such as pasilla, ancho, or New Mexico), stemmed but not seeded
  • 1/2 cup diced shallot
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, peeled and sliced
  • 1/2 teaspoon coriander seed
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala or other Indian spice mix of your choice
  • FOR THE CRISPY NOODLES
  • Vegetable oil for frying
  • 1 big handful of the noodles you will be using for the main dish
  • FOR THE SAUCE
  • 3 (13.6-ounce) cans coconut milk
  • 1/2 cup light soy sauce
  • 2 tablespoons sugar
  • 3/4 to 1 1/2 pounds packaged fried tofu (see head note)
  • Kosher salt
  • 1 cup water
  • FOR THE PICKLED VEGETABLE
  • 1 cup Chinese pickled mustard greens
  • OR 1 cup Sichuan pickled vegetable (see page 000)
  • OR 1 cup sliced napa cabbage (1/8 inch thick) tossed with 1/4 cup white vinegar and 1/2 teaspoon kosher salt
  • TO COMPLETE THE DISH
  • 1 pound fresh flat (about 1/8 inch wide) or spaghetti-shaped Asian egg noodles, minus a handful fried up for garnish
  • 4 Key limes, halved, or 2 regular limes, quartered
  • Fresh cilantro leaves
  • 1/2 cup thinly sliced shallot

Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 12 servings
Calories 330  
Calories from Fat 250 76%
Total Fat 29.18g 36%
Saturated Fat 19.44g 78%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 622mg 26%
Potassium 366mg 10%
Total Carbs 12.71g 3%
Dietary Fiber 2.1g 7%
Sugars 3.55g 2%
Protein 10.41g 17%
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