Picture of Turkey Khao Soi (Northern Thai Curry)
Nutritional Information

Per serving

45 g
63 g
51 g

Recipe by Kelly Brisson of The Gouda Life (thegoudalife.ca).

Serves: 4
  1. Place the khao soi paste and a glug or two of vegetable oil in a pan over medium heat and cook until it darkens in colour and loses some moisture; 5-6 minutes.
  2. Add the coconut milk and broth and bring to a boil.
  3. Add the turkey thighs, turn the temperature down and let simmer until turkey is cooked through, approximately 20 minutes.
  4. While the turkey cooks, boil the ramen noodles according to package directions and set aside.
  5. When turkey is cooked through, ladle soup into bowls.
  6. Top with noodles and whatever you want to garnish with (options in the ingredient list).
Khao Soi paste:
  1. Place the guajillo peppers in a shallow dish and cover in boiling water.
  2. Steep for 20 minutes or until softened.
  3. Squeeze out the excess water and reserve the soaking liquid.
  4. Place peppers in the blender with all the other ingredients.
  5. Add 1-2 tablespoons (15-30 mL) of the soaking liquid so it blends up to a paste-texture.
  6. If you need more of the liquid, add 1 tablespoon (15 mL) at a time.

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