🇹🇭 Thai

Water Spinach Khao Soi

Name: Water Spinach Khao Soi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: to taste Salt; 4 slices Ginger; 400 ml Coconut Milk; handful Thai Basil; 2 tbsp Fish Sauce; 3 cloves, smashed Shallots; 1.2 litres Stock or Broth; 200 g Noodles; 400 g Water Spinach; 250 g Wheat Noodles; 2 tbsp Red Curry Paste

🇹🇭 Thai

Chiang Mai's khao soi — water spinach in coconut curry broth under a nest of crispy noodles. About 35 minutes from fridge to table.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Ginger4 slices
Coconut Milk400 ml
Thai Basilhandful
Fish Sauce2 tbsp
Shallots3 cloves, smashed
Stock or Broth1.2 litres
Noodles200 g
Water Spinach400 g
Wheat Noodles250 g
Red Curry Paste2 tbsp

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the fish sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the water spinach gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the water spinach on top.
5
Finish with thai basil, spring onions and a wedge of lime on the side.

Chef's tip

Prep everything before the heat goes on — thai cooking moves fast once it starts.

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Watch how it's made

Video: Water Spinach Stir Fry Recipe (Pad Pak Boong) | Thai Girl in the Kitchen · on YouTube