Kao Soi Gai with Zucchini Noodles
Try this Kao Soi Gai with Zucchini Noodles recipe, or contribute your own.
Try this Kao Soi Gai with Zucchini Noodles recipe, or contribute your own.
- 4 cups chicken broth
- 1 tablespoon fish sauce
- for the paste:
- 5 dried red thai chillis
- 4 garlic cloves peeled
- 2 small shallots peeled
- skin from 1/2 kaffir lime (or regular lime)
- 3 †piece of ginger peeled and sliced
- 1.5 †piece of turmeric sliced
- 1 lemongrass stalk tough end trimmed off and then sl
- 1 teaspoon shrimp paste (or 1 tablespoon fish sauce)
- 1 teaspoon mild curry powder
- for the curry:
- 4 pieces bone-in chicken drumsticks + 2 bone-in thig
- (1.5) 13.5 oz cans lite coconut milk can shaken first
- 3 medium zucchinis blade c noodles trimmed
- 1 large handful cilantro lightly chopped
- 3/4 cup diced scallions green parts only
- 1 lime quartered to garnish
- crispy noodles optional to garnish (i omitted)
- Carbohydrate 3.06944191292724 g
- Cholesterol 920 mg
- Fat 184.830161261385 g
- Fiber 0.229000000953674 g
- Protein 228.883331535074 g
- Saturated Fat 52.884965747769 g
- Serving Size 1 1 Serving (1244g)
- Sodium 1207.99601873763 mg
- Sugar 2.84044191197357 g
- Trans Fat 15.7261767117489 g
- Calories 2652 calories
Step-by-step
- Soak the chilis in water for 5 minutes.
- First, prepare the paste. There are a few ways to do this. The authentic way is with a mortar and pestle, so if you have one: smash together the lemongrass, turmeric and lime skin until they’re broken down. Add the chilis (after they’ve been soaked) and ginger and mash until all combined. Add the garlic, shallot, and yellow curry powder and keep mashing. Finally, add the shrimp paste (or fish sauce) and mix together so there are no chunks and it’s all one paste.
- If you don’t have a mortar and pestle, to make the paste: mash all of the ingredients except for the shrimp paste (or fish sauce, if that’s what you’re using) on a cutting board using anything you have that’s heavy (meat tenderizer works). Add this to a food processor and pulse until combined and paste-like. Remove, transfer to a bowl and stir in the fish sauce and stir well until paste-like, smashing again if needed.
- After the paste is made, prepare the curry. Add a large pot over medium-high heat and once the pot is hot, add the coconut milk and the prepared paste. Stir to melt the paste into the coconut milk. Add the chicken, chicken broth, fish sauce, and stir the liquid. Cook the chicken until well-cooked, about 15 minutes. Remove the chicken and slice through the thickest piece to make sure it’s no longer pink on the inside. If it’s still pink, cook for another 5 minutes. If it’s ready, add the zucchini noodles to the pot and meanwhile, shred the chicken off of the chicken thighs and some of the drumsticks (try to leave the drumsticks mostly intact.) Add the pulled meat and drumsticks back into the pan and let everything cook for 3-5 minutes or until zucchini noodles are wilted.
- Using tongs, divide the drumsticks into four bowls and then divide the curry and noodles on top. Top with the cilantro, scallions, and if desired, the crunchy noodles.
Kao Soi Gai with Zucchini Noodles: A Busy Mom's Quick and Delicious Thai-Inspired Dish
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the family fed, finding time to cook a healthy and delicious meal often feels impossible. But what if I told you there’s a recipe that’s both quick, flavorful, and packed with nutrients – all while being surprisingly easy to make? This Kao Soi Gai with Zucchini Noodles is my go-to weeknight dinner, a healthy twist on a classic Thai dish that satisfies my cravings for something exotic without sacrificing precious time in my already jam-packed schedule.
I first discovered Kao Soi Gai during a family vacation to Thailand. The rich, creamy coconut curry, the tender chicken, and the perfectly cooked noodles were an instant hit. However, the traditional recipe can be quite time-consuming. As a busy working mom, I needed a version that I could whip up on a Tuesday night without spending hours in the kitchen. That's where the zucchini noodles come in. They're a fantastic low-carb alternative to traditional noodles, offering a lighter, healthier spin on this already delicious dish. The preparation is streamlined; I spiralize my zucchini noodles myself, but you could definitely use pre-cut ones to save even more time.
Why I Love This Recipe:
- Quick and Easy: This recipe is ready in under 30 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Zucchini noodles are low-carb and packed with vitamins. The chicken provides lean protein.
- Flavorful and Satisfying: The rich coconut curry is bursting with authentic Thai flavors.
- Adaptable: Feel free to adjust the spice level to your liking. You can also add other vegetables like bell peppers or broccoli for extra nutrients.
- Family-Friendly: My kids love this dish! It's a great way to introduce them to new and exciting flavors.
Tips and Tricks for Success:
- Prepping Ahead: You can prepare the paste ahead of time and store it in the refrigerator for up to 3 days.
- Spice Level: Adjust the amount of chili peppers to control the spiciness. Start with fewer and add more if desired.
- Coconut Milk: Using full-fat coconut milk will give you a richer and creamier curry.
- Garnish Generously: Fresh cilantro, scallions, and a squeeze of lime really brighten up the dish.
- Leftovers: This dish is even better the next day! The flavors have time to meld, creating an even more delicious experience.
This recipe isn’t just a meal; it’s a testament to finding balance in a hectic life. It’s a reminder that you can enjoy delicious, healthy food without sacrificing your time or sanity. So, the next time you're looking for a quick and satisfying dinner, give this Kao Soi Gai with Zucchini Noodles a try. Your family (and you!) will thank you for it. It's more than just a meal; it's a little slice of Thai paradise in your own kitchen.
Beyond the practical aspects, this dish represents a small act of self-care. In our busy lives, taking the time to cook a nourishing and flavorful meal is a way to nurture ourselves and our families. It's a mindful process, a small rebellion against the constant rush, and a quiet affirmation that even amidst the chaos, we can create moments of beauty and pleasure. The aroma of the coconut curry fills the kitchen, creating a warm and inviting atmosphere, a welcome respite from the demands of the day. And the satisfaction of sharing a delicious and healthy meal with loved ones? That's truly priceless.
So go ahead, try this recipe. It's a delicious journey, a taste of Thailand, and a small act of self-care wrapped up in one flavorful bowl.
