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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 142.9
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 86.1 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Khao Soi base for veggies or chicken (adapted from BonApetit) calories by ingredient
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Khao Soi base for veggies or chicken (adapted from BonApetit)

Submitted by: INGMARIE

Introduction

from BA's chicken soup, I use the paste and add milk and broth, use it as a curry for cauliflower, broccoli chick peas and to cook chicken. from BA's chicken soup, I use the paste and add milk and broth, use it as a curry for cauliflower, broccoli chick peas and to cook chicken.
Number of Servings: 6

Ingredients

    4 large guajillo peppers stemmed , seeded and halved
    (use dried red peppers for more heat)
    1 medium onion chopped
    8 garlic cloves
    one 2" fresh ginger , peeled and sliced
    1/4 cup cilantro stems chopped
    1 Tbsp = (3 tsp) ground coriander
    1 Tbsp ground turmeric
    1 Tsp curry powder
    2 cans coconut milk lite variety (13.5 oz each)
    2 cups of chicken broth ( I use unsalted)

Tips

Make a soup,add diced chicken or fish and veggies the last 10 minutes of cooking. You can then also add 3Tbsp fish sauce or salt to taste and 1 Tbsp brown sugar.


Directions

Place chiles in heat proof bow pour boiling water over chiles and let sit for 30 minutes.
Meanwhile chop onion peel ginger and garlic chop the cilantro . Drain chiles ,reserve the liquid.
Add the ingredients into a blender also add 2 Tbsp of the soaking water, blend until a smooth paste.
In a pot you add the paste and cook it for about 4-6 minutes then you add the coconut milks and chicken broth cook for an additional 20 - 25 minutes.


Serving Size: makes 6 1-cup servings (as a broth ) I use 1/2 cup to steam veggies.

Number of Servings: 6

Recipe submitted by SparkPeople user INGMARIE.






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