Khao Soi Khun

Khao Soi Khun is a vibrant and aromatic dairy-free Thai brunch dish featuring a rich coconut curry broth and egg noodles, topped with crispy noodles and fresh herbs. It offers a delightful balance of flavors and textures, making it a comforting and satisfying meal.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Red curry paste - 2 tablespoons
• Soy sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Egg noodles - 200 grams
• Tofu (firm) - 150 grams, cubed
• Kale - 100 grams, chopped
• Lime - 1, cut into wedges
• Fresh cilantro - 20 grams, chopped
• Green onions - 2, sliced
• Crispy fried noodles - 50 grams for topping
• Chili oil - 1 tablespoon (optional for serving)

Steps

1. In a medium pot, heat the vegetable broth over medium heat and add the red curry paste, stirring until fragrant.
2. Pour in the coconut milk and bring the mixture to a gentle simmer.
3. Add soy sauce and brown sugar, stirring well to combine, then let it simmer for about 10 minutes.
4. While the broth is simmering, cook the egg noodles according to the package instructions, then drain and set aside.
5. In a separate pan, lightly fry the cubed tofu until golden brown on all sides, about 5-7 minutes.
6. Add the kale to the broth and simmer for an additional 5 minutes until just tender.
7. To serve, divide the cooked noodles into bowls, ladle the broth with tofu and kale over the noodles, and top with crispy fried noodles.
8. Garnish with fresh cilantro, green onions, and lime wedges. Drizzle with chili oil if desired.

Nutrition

• Calories: 540
• Protein: 14 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, which can provide energy and support brain health.
• High in fiber from kale and noodles, promoting digestive health.

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