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A bowl of creamy yellow curry soup garnished with shredded vegetables, fresh herbs, and what appears to be pickled ginger, served on a wooden table.

Khao Soi with Thai-Spiced Short Rib

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A fragrant blend of smoky roasted aromatics pounded into curry paste, simmered with creamy coconut milk and tender Thai-spiced short ribs. Fresh egg noodles soak up the rich broth, topped with crispy fried noodles, pickled shallots, and bright lime for a sensational bowl of Northern Thai comfort.
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Prep Time 45 minutes
Total Time 4 hours
Course: Dinner, Main Course, Soup
Cuisine: Thai
Calories: 2129
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 small bunch Cilantro stems reserved
  • 2 small Shallots peeled and quartered
  • 4 cloves Garlic whole
  • 1 inch Turmeric knob roughly chopped
  • 2 slices Ginger thinly sliced
  • 1 stalk Lemongrass bottom 4 inches, roughly chopped
  • 1 dried Thai bird chile or chile de arbol
  • 1 teaspoon Makrut lime zest or 2 makrut lime leaves
  • 1 teaspoon Coriander seed whole
  • 6 pods Thai black cardamom or 1 green cardamom pod, seeds only
  • Kosher salt to taste
  • 1½ tablespoon Thai shrimp paste optional
  • 1 cup Avocado oil
  • 2 15-oz cans Coconut milk, do not shake
  • 1 cup Chicken stock
  • 2 tablespoon Coconut sugar
  • 4 pieces Short ribs 6 oz each, slow cooked (or 4 chicken legs, split)
  • Fish sauce to taste
  • 1 lb Chinese-style fresh egg noodles divided
  • Pickled shallots for garnish
  • Lime wedges for serving

Equipment

  • Heavy-duty aluminum foil
  • Paper towel-lined plate
  • Large pot for noodles
  • Large wok or deep skillet
  • Mortar and pestle (or food processor)
  • Gas burner or stove

Method
 

Make the Curry Paste
  1. On a 12x12 inch square of heavy-duty foil, combine cilantro stems, shallots, garlic, turmeric, ginger, lemongrass, dried chile, lime zest, coriander seed, and cardamom pods.
  2. Fold foil edges to form a tight pouch.
  3. Hold pouch over a gas burner flame, turning occasionally until fragrant and smoky, about 8 minutes. Let cool slightly.
  4. Transfer contents to a mortar and pestle, add kosher salt, and pound into a fine paste (~10 minutes). Incorporate shrimp paste if using. Set aside.
Prepare Crispy Fried Noodles
  1. Separate ¼ of noodles for frying; keep remaining noodles aside.
  2. Heat avocado oil in a large wok over high heat until shimmering.
  3. Fry noodles in batches, stirring until golden and crisp. Remove to paper towels, season with salt, set aside.
Cook the Broth
  1. Discard all but 1 tablespoon of oil from wok.
  2. Skim 2 tablespoon creamy fat from coconut milk cans and add to wok.
  3. Heat over high, stirring until coconut milk breaks and oil smokes lightly (~2 minutes).
  4. Add curry paste, stirring to coat and cook ~45 seconds until aromatic.
  5. Slowly stir in remaining coconut milk, chicken stock, and coconut sugar.
  6. Add slow-cooked short ribs (or chicken legs) and simmer.
  7. If chicken, cook ~30 minutes until tender and flavorful. If short ribs pre-cooked, heat through. Season with fish sauce to taste.
Cook the Noodles
  1. Bring salted water to boil.
  2. Cook remaining noodles until al dente (~1 minute). Drain.
  3. Divide noodles into four warmed bowls.
Assemble
  1. Top noodles with two pieces of short rib (or chicken).
  2. Ladle broth evenly over bowls.
  3. Top each bowl with crispy fried noodles, pickled shallots, and lime wedges. Serve immediately.

Nutrition

Calories: 2129kcalCarbohydrates: 36gProtein: 8gFat: 222gSaturated Fat: 26gPolyunsaturated Fat: 30gMonounsaturated Fat: 156gCholesterol: 10mgSodium: 398mgPotassium: 356mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 5mgCalcium: 44mgIron: 1mg

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