Weeknight Khao Soi
- Servings6
This nourishing Northern Thai coconut soup has brown rice standing in for noodles. Vegans can enjoy the meal with chickpeas or tofu, while omnivores can enjoy it with chicken. Colourful toppings soak up the spicy, soupy base. Swaps from traditional khao soi ingredients have been made for convenience, allowing this to be assembled on a weeknight.
Noodles, please!
If noodles are a must in your khao soi, try thin brown rice vermicelli or brown rice ramen noodles in place of the rice.
Weeknight Khao Soi
- Servings6
Ingredients
- 2 Tbsp (30 mL) coconut oil or olive oil
- 1/2 onion, finely diced
- 2 Tbsp (30 mL) lemongrass paste
- 1 Tbsp (15 mL) grated fresh ginger
- 1 Tbsp (15 mL) grated garlic
- 1/2 tsp (2 mL) ground cardamom
- 1/2 tsp (2 mL) ground turmeric, or 1 tsp (5 mL) grated fresh turmeric
- 2 Tbsp (30 mL) Thai red curry paste
- 2 makrut lime leaves, or 1 tsp (5 mL) lime zest
- 2 - 14 oz (400 mL) cans light coconut milk
- 1 cup (250 mL) unsalted chicken or vegetable broth
- 2 Tbsp (30 mL) coconut sugar or brown sugar
- 2 Tbsp (30 mL) lime juice
- 6 boneless, skinless chicken thighs, or 2 chicken breasts
- 1 - 12 oz (340 g) package extra-firm tofu, pressed and cut into cubes
- 1 - 19 oz (540 g) can chickpeas, drained and rinsed
- 3 cups (750 mL) cooked short-grain brown rice
- 2 cups (500 mL) steamed or roasted sweet potatoes
- 2 cups (500 mL) steamed greens such as spinach
- 2 green onions, thinly sliced
- 1 cup (250 mL) roughly chopped or picked cilantro leaves
- 1 lime, sliced into wedges
- Low-sodium tamari (optional)
Nutrition
Per serving:
- calories526
- protein26 g
- total fat22 g
- sat. fat11 g
- total carbohydrates67 g
- sugars4 g
- fibre7 g
- sodium599 mg
Directions
01
Heat oil in large pot over medium heat. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric. Sauté for 1 minute, until fragrant, ensuring not to burn. Mix in curry paste and lime leaves or zest, cooking for 30 seconds more. Slowly stir in coconut milk, broth, sugar, and lime juice, mixing well to combine. Bring mixture to a boil and add chicken or tofu or chickpeas. Reduce to simmer and cook, partially covered, for 30 minutes. If using chicken, check for doneness at this point; if cooked, transfer to plate and shred before adding back into pot (or serve on the side). Keep soup warm on stovetop until ready to serve. If you prefer a thicker broth, simmer uncovered until reduced to your desired consistency.
02
To serve, in deep bowls, add a scoop of rice followed by ladles of coconut soup (be sure to get all of the chicken or chickpeas or tofu in there, too!). Top with sweet potatoes, greens, green onions, and cilantro. Serve with lime wedges and tamari for seasoning.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
