Weeknight Khao Soi
Khao soi
  • 2Tbsp coconut oil or olive oil
  • 1/2 onionfinely diced
  • 2Tbsp lemongrass paste
  • 1Tbsp grated fresh ginger
  • 1Tbsp grated garlic
  • 1/2tsp ground cardamom
  • 1/2tsp ground turmericor 1grated fresh turmeric
  • 2Tbsp Thai red curry pastegluten free
  • 2tsp makrut lime leavesor 1lime zest
  • 2 – 14oz cans light coconut milk
  • 1cup unsalted chicken or vegetable broth
  • 2Tbsp coconut sugar or brown sugar
  • 2Tbsp lime juice
Proteins (choose one)
  • 6 bonelessskinless chicken thighs, or 2 chicken breasts
  • 1 – 12oz package extra-firm tofupressed and cut into cubes
  • 1 – 19oz can chickpeasdrained and rinsed
  • 3cups cooked short-grain brown rice
  • 2cups steamed or roasted sweet potatoes
  • 2cups steamed greens such as spinach
  • 2 green onionsthinly sliced
  • 1cup roughly chopped or picked cilantro leaves
  • 1 limesliced into wedges
  • low-sodium tamarioptional
  1. 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.
  2. 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.
Recipe Notes

Per serving: 526 calories; 26 g protein; 22 g total fat (11 g sat. fat); 67 g total carbohydrates (4 g sugars, 7 g fiber); 599 mg sodium