Just-Add-Water Camp Khao Soi-Style Coconut Curry Noodles with Crispy Shallots
Cold-soak rice noodles for 30 minutes while you bloom curry paste in a pot over a medium camp stove or grate. Whisk in coconut milk powder and water, simmer 10 minutes, then poach thin-sliced chicken in the broth until it hits 165°F. Add the noodles and spinach, finish with lime, and top with crispy shallots. It takes about 1 hour total, mostly hands-off.
Khao soi is a northern Thai curry noodle soup. It is rich, a little sweet, and fragrant with turmeric and ginger. This camp version keeps the idea and trades the hard-to-pack parts for pantry items. Coconut milk powder stands in for canned milk, and rice noodles soak in plain water instead of needing a second pot of boiling water.
The real payoff is the toppings. Crispy shallots, fresh lime, cilantro and chili oil turn a pot of broth into something you'd pay for in a restaurant. It's a great end-of-trail-day dinner when you have a cooler, one burner and about an hour. This is an inspired-by version, not a traditional one.
Just-Add-Water Camp Khao Soi-Style Coconut Curry Noodles with Crispy Shallots
- Prep
- 35 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium flame, then a gentle simmer
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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