Thai Khao Soi Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Thai Food

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork is often less expensive.

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: store-bought curry powder

Homemade blends can be healthier and tailored to taste.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often more affordable.

Roast red bell pepper on low heat until skin is charred, then peel and chop it.

In a bowl, sift 250 grams of flour and set aside.

In another bowl, mix 350 grams of powdered sugar with 85 grams of cocoa powder.

Add 1.5 teaspoons of baking powder and 1.5 teaspoons of baking soda to the dry ingredients.

In a separate bowl, beat 2 eggs and add 1 liter of milk, 125 milliliters of oil, and 1 teaspoon of vanilla essence.

Mix the wet ingredients with the dry ingredients until well combined.

Add 28 milliliters of boiling water to the mixture and stir until smooth.

Preheat the oven and prepare baking cups with butter and flour to prevent sticking.

Pour the batter into the prepared cups and bake until done, checking for doneness.

For the Khao Soi, boil the noodles until tender and drain them.

Chop the roasted red bell pepper and add it to the chicken mixture.

In a pan, add chicken breast, ginger, garlic, and cook until chicken is browned.

Add red chili powder and brown sugar to the chicken mixture, adjusting spice level to taste.

Add coconut milk and a bit of water to the chicken, simmering until cooked through.

Serve the noodles topped with the chicken mixture, fried onions, cilantro, and lemon. Garnish with pickled mustard greens and crispy noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens