Khao Soi w/ Kauai Shrimp: A Light and Flavorful Summer Dish

Hello everyone! I’m excited to share with you a delightful twist on a traditional dish: Khao Soi with Kauai Shrimp, a perfect example of farm-to-table and sustainable eating. This version is ideal for summer—light, dairy-free, and packed with fresh veggies. Khao Soi is a rich, coconut-based curry noodle soup from Northern Thailand and Laos, traditionally made with chicken. Today, I’m giving it a Hawaiian twist by using fresh Kauai shrimp.

About Khao Soi

Khao Soi, or Khao Soy, is a traditional dish that embodies the perfect blend of rich, aromatic flavors and vibrant colors. Originating from the mountainous region of Northern Thailand and Laos, this dish is known for its creamy coconut curry base, which is typically served with egg noodles and topped with crunchy fried noodles, pickled mustard greens, and a squeeze of lime. Its versatility allows for various proteins, making it a favorite in many households.

Inspiration for the Changes

The inspiration for the change came from eating chicken so often lately and wanting something lighter. It's really hot right now—it’s mid-July and we're really feeling the heat. Shrimp felt like the perfect substitute to keep the dish light and refreshing.

Why Kauai Shrimp

I do my best to use local ingredients for a few reasons. I enjoy supporting local food producers & their products generally taste better. It also feels good to support the 'little guy.' Kauai shrimp is definitely the best shrimp I’ve ever had. Check them out here: KauiShrimp. While it takes a little extra work to clean them, once you try them, you'll never go back. If you don't live in Hawaii, try to get the best quality local shrimp you can find, or go traditional with organic chicken.

Wait, Why do I want to clean MY shrimp?

Cleaning shrimp is an essential step to ensure a flavorful and enjoyable dish. Here’s why it’s important and how to do it:

Why Clean Shrimp

1. Remove Impurities: Cleaning shrimp removes any dirt, sand, and digestive tract (often referred to as the "vein"), which can contain sand or other impurities that affect the texture and taste of your dish.

2. Enhance Flavor: Properly cleaned shrimp have a better texture and taste, allowing the flavors of your recipe to shine.

3. Improve Presentation: Cleaned shrimp look more appealing, making your dish visually attractive.

How to Clean Shrimp

1. Rinse Shrimp:

   • Start by rinsing the shrimp thoroughly under cold running water to remove any surface dirt and debris.

2. Remove the Head:

   • Hold the shrimp firmly in one hand and twist off the head with the other hand. You can also use a knife. Discard the heads unless you plan to use them for making stock.

3. Peel the Shell:

   • Starting from the legs, peel away the shell from the body of the shrimp. You can leave the tail on for a more decorative presentation or remove it entirely.

4. Devein the Shrimp:

   • Use a small paring knife to make a shallow cut along the back of the shrimp. You will see a dark vein, which is the digestive tract. Gently lift it out with the tip of the knife and discard it.

   • Some people use a deveining tool, which can make this process quicker and easier.

5. Rinse Again:

   • Give the cleaned shrimp another quick rinse under cold water to remove any remaining bits of shell or vein.

6. Dry and Store:

   • Pat the shrimp dry with paper towels if you are not cooking them immediately. Store them in the refrigerator until you are ready for them. As a general rule, I prepare the shrimp the same day I will be using them.

Tips

• If you're using shrimp with the heads on, it’s especially important to clean them thoroughly as the heads can contain more impurities.

• The shells and heads can be saved and used to make a flavorful shrimp stock for soups and sauces.

By cleaning your shrimp properly, you ensure that your dish will have the best possible flavor and texture. Plus, your guests will appreciate the attention to detail and the improved presentation of your meal.

Prepare Your Toppings

The right toppings can elevate your Khao Soi, adding texture, color, and layers of flavor. Here’s a breakdown of the toppings I chose for this dish and why each one is a great addition:

1. Pea Shoots:

   • Why: Pea shoots are a wonderful local produce option here in Hawaii, offering a fresh, slightly sweet flavor and a delicate crunch.

   • Alternatives: If you can’t find pea shoots, other microgreens or bean sprouts can be great substitutes, adding a similar lightness and texture to your dish.

2. Sliced Red Onion:

   • Why: Thinly sliced red onions provide a vibrant color and a satisfying crunch, complementing the rich, creamy broth of the Khao Soi.

   • How to Prepare: Use a mandoline or a sharp knife to slice the onion thinly, ensuring even slices for the best texture.

3. Lemon or Lime Wedges:

   • Why: A squeeze of fresh lemon or lime juice adds a bright, tangy note that cuts through the richness of the coconut milk, enhancing the overall depth of flavor.

   • How to Use: Serve wedges on the side, allowing each person to add as much or as little as they like.

4. Fried Shallots:

   • Why: Fried shallots bring a delightful crunch and a slightly sweet, caramelized flavor that’s well worth the extra effort.

   • How to Prepare: Thinly slice shallots and fry them in cold oil over medium-low heat, stirring often, until golden brown. Drain on paper towels and season with salt immediately.

5. Cilantro:

   • Why: I absolutely love cilantro for its fresh, citrusy flavor and bright green color. It adds a lovely freshness to the dish.

   • How to Use: Roughly chop the cilantro and sprinkle it generously over the finished dish.

These toppings not only enhance the flavor and texture of your Khao Soi but also add visual appeal, making your meal as beautiful as it is delicious. Feel free to experiment with other toppings as well to make this dish your own.

How to Fry Shallots

Crispy fried shallots are a versatile topping that can enhance many dishes, from fried rice to salads, and even green bean casseroles. While you can buy fried shallots at many Asian supermarkets, making them at home is easy and rewarding. Here's how to get perfectly crispy, not burned, shallots every time.

Ingredients:

• 8 small shallots, peeled

• Olive oil (for frying; about 1¼ cups)

• Kosher salt

Instructions:

1. Prep the Shallots:

   • Thinly slice the shallots crosswise into rings using a mandoline slicer for even cuts. They should be about the thickness of a dime.

2. Fry the Shallots:

   • Place the sliced shallots in a medium saucepan and pour in enough olive oil to submerge them, about 1¼ cups.

   • Set the pan over medium-low heat and cook, stirring often with a fork to keep the rings separate. Starting the shallots in cold oil ensures that they caramelize evenly throughout. This process takes about 20-25 minutes.

   • Keep a close eye on the shallots; once they start to brown, they can go from golden to burnt quickly.

3. Drain and Season:

   • Once the shallots are golden brown, pour them into a fine mesh strainer to drain the oil, then transfer them to a paper-towel-lined plate or baking sheet.

   • Season immediately with kosher salt and let them cool.

4. Store and Use:

   • The shallots can be stored in an airtight container at room temperature for up to 5 days.

   • Reserve the frying oil, which will now have a wonderful cooked onion flavor. Once cooled, it makes an excellent condiment for salads, stir-fries, and more.

Tips:

• Use a fine mesh strainer to remove the shallots from the oil to minimize mess.

• Stirring the shallots often while frying helps to keep the rings separate and ensures even cooking.

By following these steps, you’ll have delicious, crispy fried shallots that add a flavorful crunch to any dish. Enjoy!

Khao Soi: A Family Favorite

Khao Soi is always a crowd-pleaser. It's very mild. Even my 5-year-old son enjoys it—he seems to like any dish with coconut milk as a main ingredient, probably because it is slightly sweet. Plus, it's healthy, which is a win-win!

Let’s dive into the recipe and make this wonderful dish together!

Yield: 6-8

Author: Candie Matthews

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Khao Soi w/ Kauai Shrimp: A Light and Flavorful Summer Dish

Prep time: 40 MinCook time: 45 MinTotal time: 1 H & 25 M

Khao Soi with Kauai Shrimp is a vibrant, fun twist on the traditional Northern Thai coconut curry noodle soup. This dish features sweet Kauai shrimp, fresh local ingredients, and a rich, aromatic broth made with coconut milk, curry powder, and a blend of spices. Using fresh turmeric and ginger if you can - really adds to the health benefits and flavor. This light yet satisfying summer dish is dairy-free and packed with vegetables. Perfect for a family meal or an impressive dish for entertaining, Khao Soi with Kauai Shrimp brings a taste of Hawaii and Thailand to your table.

Ingredients

Kha Soi Paste

• 1 Jalapeno Chile, stemmed, halved, and seeded
• 3 medium shallots, halved
• 8 garlic cloves
• 4-inch piece ginger, peeled and grated on a box grater
• 3-inch piece turmeric, peeled and grated on a box grater
• ¼ cup chopped cilantro stems
• 2 tablespoon ground coriander
• 1 teaspoon curry powder

Soup

• 2 lbs raw Kauai shrimp with heads attached (or organic chicken, if preferred)
• 1 tablespoon Olive oil or Coconut oil
• 2 cans (14 oz each) coconut milk
• 2 cups chicken stock (or shrimp stock or vegetable stock). Homemade if possible - it makes a big difference.
• 1 tablespoon organic tamari or soy sauce
• Salt and pepper, to taste
• 2 packs of Udon noodles, cooked and drained
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• For Serving: Sliced red onion, pea shoots or bean sprouts, cilantro sprigs, crispy fried onions or shallots, & lemon (or lime) wedges

Instructions

1. Make the Paste: In a food processor, blend the shallots, garlic, fresh ginger, fresh turmeric, chopped cilantro stems, ground coriander, curry powder, and chopped jalapeño with a bit of water and olive oil (or coconut oil) until smooth.
2. Clean the Shrimp: Rinse the shrimp thoroughly under cold water. To remove the head, hold the shrimp with one hand and twist the head off with the other. Peel off the shell, starting from the legs and pulling it away from the body. Use a small knife to make a shallow cut along the back of the shrimp and remove the vein with the knife's tip. Rinse the shrimp again and set aside.
3. Make the Soup: Heat the olive oil (or coconut oil) in a large heavy pot over medium heat. Add the prepared Khao Soi paste and cook, stirring constantly, until it darkens slightly and becomes fragrant, about 4-6 minutes. Add the coconut milk and chicken stock (or shrimp stock or vegetable stock) to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together. While the broth is simmering, cook the Udon noodles according to the package directions. Drain and set aside. Once the soup is done, add the brown sugar, Tamari (or soy sauce), and season with salt and pepper to taste.
4. Add the Shrimp for 5 min. & You're done: Add the cleaned raw shrimp to the simmering broth. Cook the shrimp in the broth until they turn pink and are cooked through, about 5 minutes. Note: Shrimp are cooked through when they are pink and opaque. The flesh should be slightly firm to the touch and not translucent. Divide the cooked noodles into serving bowls. Ladle the hot coconut curry broth over the noodles, making sure to include shrimp in each bowl.
5. Optional Toppings: Top with pea shoots, fresh cilantro, fried shallots, sliced lemon, and sliced red onion. Squeeze at least 1/2 a lemon or lime over each bowl for added flavor. See above for instructions on frying shallots.

Notes

If using chicken, after the soup is brought to a boil; add raw chicken breasts. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Nutrition Facts

Calories

490

Fat

35 g

Sat. Fat

30 g

Carbs

15 g

Fiber

4 g

Net carbs

10 g

Sugar

7 g

Protein

34 g

Sodium

440 mg

Cholesterol

243 mg

The nutritional information provided is an estimate. Please note that the actual nutritional content may vary depending on the exact ingredients and quantities used.