The Impatient Chef Recipe: Khao Soi Soup

The Impatient Chef loves spicy food, and holds a special place in his deteriorated stomach lining for Thai food.  I have often wanted to make a good Khao Soi Soup after having some (repeatedly) at a little food cart called Lampoei's Thai Kitchen in Hood River, Oregon.  That unassuming food cart set a high bar for deliciousness, so duplicating it would be a challenge.  

Here goes:

Ingredients:

• 4 ounces thin wheat noodles, 8oz small wontons, or 2 cups of cooked rice. I like the really thin wheat Somen noodles.  
• 1 1/2 tablespoons coconut oil 
• 4 scallions, thinly sliced. Keep the greens separate. 
• 2 tablespoons chopped lemongrass 
• 2 garlic cloves, minced 
• 3 tablespoons Thai Red Curry Paste. I like Thai & True, but Thai Kitchen will work. 
• 1/2 teaspoon ground turmeric 
• 1 pinch cardamom 
• 14-ounce can coconut milk 
• Chicken bouillon to make one cup (I like Better than Bouillon) 
• 1 thinly sliced red bell pepper (I have used Anaheim Peppers as well) 
• 2 tablespoons fish sauce 
• 2 tablespoons soy sauce 
• 2 tablespoons dark brown sugar, 
• 1 tablespoon chili garlic sauce. 
• 8 ounces raw shrimp, medium sized. 
• Juice of 1/2 lime 
• Fresh Thai basil 
• Hot Chili Oil (optional) 
• Chili crisp (optional) 

Directions:

1. Shell and devein the shrimp. In a small sauce pan, cover the shells with water, and boil for 5 minutes, stirring occasionally. Then, reduce the broth until you have 1 cup. Add chicken bouillon. Set aside. 
2. Prep vegetables and aromatics. Place them in bowls near the stove. Keep garlic separate from the rest. 
3. Cook the noodles (wontons, or rice) according to directions. I like the the really thin wheat vermicelli noodles, but ramen, or udon will do in a pinch. Try to have them finished at the same time as the soup. 
4. In a medium soup pot, melt coconut oil over medium heat. Add scallions (without the greens) and lemongrass. Sauté until softened, and barely browning on the edges. Add garlic, and sauté 1 minute, stirring continuously. 
5. Stir in the red curry paste, turmeric, and the cardamom. Sauté for 1minute, stirring constantly. 
6. Stir in the coconut milk, chicken/shrimp broth, and bring to a simmer, stirring. Once simmering, add the bell pepper, fish sauce, sugar, soy sauce and chili garlic sauce. Simmer until the peppers are barely done. They should not be soggy. 
7. Add the shrimp, and simmer until cooked, about a minute after returned to a simmer. 
8. Add lime juice, and remove heat. 
9. Drain the noodles (wontons, or rice). Divide them into the bowls, and add soup over top. 
10. Garnish with fresh Thai basil, and sliced scallions. Add Hot Chili Oil, and Chili Crisp if you are feeling adventurous. 

Serves 4.